Spherified Carrot Saffron Puree - Featured Recipe - CookingDistrict.com
Featured Recipes

Spherified Carrot Saffron Puree

Categories: Modernist Cooking
Primary Method: Spherification
Step 1
1 kg • Carrots
800 mL • Milk
200 g • Maple Syrup
5 g • Saffron
20 g • Sel Gris
Vacuum seal ingredients.

Poach for 1h @ 80C.

Puree carrots.
Step 2
14.4 g • Calcium Lactate
Mix carrots with Calcium Lactate.
Step 3
6.8 g • Sodium Alginate
1 L • Water
Prepare water bath with Sodium Alginate.

Carefully make gnocchi.

Rinse and reserve cold.
Step 4
Further Spherification Info:

This technique consists of two methods called basic and reverse Spherification, the first technique basic Spherification is created by submerging a liquid mixed with Sodium Alginate into a bath of Calcium Chloride. The second method is created by a liquid mixed with Calcium Lactate Gluconate and submerged into a bath of Sodium Alginate. In both cases the solid elements can be introduced into the spheres, which remain suspended in the liquid blending two or more flavored components in a single component. In some basic Spherification Sodium Citrate is used to correct the acidity and Xanthan Gum can be used as a thickening agent to create the inner component. This line of products allows you to create spheres in any shape you can imagine from caviar eggs to egg spheres.
Notes

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