5. Cook in the oven between 60 and 80°C (here the tests were realized at 80°C during 10 min).
This technique gave very satisfactory results. Indeed, the external coats of mousse remained
closed for 5 tests on 6. The shape is homogenous and also, the turning out is easy.
The liquid is well trapped inside and the foam, which remains soft, is harder. Foam here
performed its role of insulation.
The second part of foam had to be added quickly as the ice balls can melt very fast, making a film
of water, which can prevent from a good setting of the mousse.
Balls of foam with a liquid heart are easy to obtain, the concept is interesting. The cooking of
foam is a technique known by the team, only the manufacture can add some novelty. These balls of foam
can be realized with any foam containing white eggs and any liquid that can freeze.
III.14. Cooking fish bones.
We wanted to extract particular flavour from the scales of red millet by extracting hydrophobic and
hydrophilic molecules with oil and water respectively. This method was inspired from the technology n°3.
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· 40 g of fish bones (red millet).
· 10 g of clarified butter.
· 1/2 l of water, salt, pepper.
· A copper pan with its lid.
· White wine vinegar.
1. Make a marinade with the fish bones, some white wine vinegar (neutral) during 48 hours.
2. Drain the fish bones and remove the skin.
3. Cook them quickly in the clarified butter and add some.
4. Add water and heat until it boils.
5. Cook for 1 hour then keep hot during 3 hours.
6. Cook again for one hour.
The taste is very acidic due to the vinegar, it tastes like a fish soup. We do not perceive any
original taste or particular savour.
III.14.5. Discussion/ Interpretation:
There are some difficulties for separating the flesh from the fish bones and for removing a
significant quantity of fish bones. This takes a long time (1h15 for 40 g of fish bones).