Raspberry ravioli with Dark Chocolate frozen air. Back to Sperification again; this time dessert. This was both a failure and a success. All experiments have failures and my chocolate air was a big failure on this one. Yes it was light… but not ‘airy’ enough for my liking. I’m fairly happy with the raspberry ravioli. This is a simple enough technique, it needs practice… but still do-able. As for the.
This was a diversion from the Mojito bubble experiment, I thought I’d be able to modify this to work with cheese. I made the Warmed triple cream brie bubbles. I wondered how the thin shell would handle a flame to warm it. I sprinkled a little salt and hit it with a flame… the resultant seared and warmed bubble worked! Should there be a next time on this, I would.
Still with the Spherification; “reverse spherification”… this time the booze is on the inside. Can anybody guess that I started my experimentation in the cocktail section of the recipes. So this little delight was chemically the same as the first experiment, but the whole method was different. In the bubble is white rum, lemon soda & mint. A thin film forms on the outside; when slipped into the mouth almost.
If you haven’t read it yet, I would encourage you to read my about page. It explains things. Why do things need explaining? Well, I want you to know what’s behind my experiments… What’s behind this style of cooking, for me… Why aren’t there always recipes… etc. This was my first foray into Molecular Gastronomy… only five days earlier I had started Googling how to make a gel from an.
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