OTHER TRANSFORMATIONS

Definition and technique

OTHER TRANSFORMATIONS

58
 OTHER
TRANSFORMATIONS
Chefs who are passionate about molecular gastronomy adore innov-
ating and experimenting. The modern cook’s hardware is constantly
expanding and culinary techniques are continually improving and
being reinvented. Gelling, spherification and emulsification are the
flagship techniques in molecular gastronomy. However, many other
techniques are also used.

SUSPENSION
SIPHON AND THICKENING
WHIPPING
Thickening is not a new or spectacular culinary technique, but some
Siphon whipping differs from emulsification in that foams can be thickening agents borrowed from the food processing industry
made without using an emulsifying agent. The product resulting are increasingly used in creative cuisine to add a slight touch of
from siphon whipping is usually called espuma, derived from the extravagance to dishes and cocktails! Without a doubt, xanthan
Spanish word for “foam”. gum is an additive that is becoming increasingly popular.

The culinary whipper has been used for a long time to make Chantilly Many espumas are made using liquid ingredients to which cream is Due to its ability to replicate a creamy texture, xanthan gum is
cream, also known as whipped cream. To do this, the cream is first added. Creams and other high-fat materials are always beneficial often used as a fat replacement in preparations. This creaminess is
poured into the siphon. Then an oxide nitrous (N2O) cartridge is additions to espumas since fat molecules facilitate the dissolv- created by the bonds that join between the gum molecules, which
inserted into the device, which releases its gas inside the bottle. ing of gas in the preparation. Solid ingredients can also be used, form a network that traps air in the liquid preparation.
Pressurized gas bubbles then penetrate the fatty liquid. This is why as long as the preparation is filtered before being transformed
the cream’s volume increases once the liquid has been ejected with the food siphon. Simply transform solid foods by cooking, This same property is also used in molecular mixology whereby
from the siphon. It is worth noting that the volume obtained is then pureeing and extracting the juice using a fine sieve. Even xanthan gum is added to cocktails to create a suspension effect.
much greater than that achieved when using a whisk to make very small particles may obstruct or clog the food siphon while You can thus “suspend” fruit, herbs or flavor caviar in a liquid.
whipped cream. it is pressurized.

Finally, emulsifiers or gelling agents can be substituted for cream

fat. Additives such as gelatin, agar-agar or xanthan gum can help
stabilize any kind of espuma – some may even be served hot! As
with all recipes requiring hydrocolloids, we recommend letting
the preparation settle a bit while the gas is pressurized in order
to allow the molecules to hydrate. A settling period of 20 minutes
inside the food siphon yields a much higher volume of an espuma
compared with one in which the hydrocolloid does not have the
time to properly hydrate.
OTHER TRANSFORMATIONS

60
 DEEP
FREEZING
POWDERIZING

Another technique used in some recipes in this book is the trans- Liquid nitrogen has long been used in molecular gastronomy dem-
formation of liquids with high fat content into a fine powder. The onstrations and the instantaneous vapor cloud that results from
additive that makes this technique possible is called maltodextrin the condensation of ambient air is very impressive.
and is derived from tapioca sugar, which comes in the form of a
very low density powder. However, besides its “wow” effect, there’s another reason for this Some chefs use the cooling properties of liquid nitrogen to make
technique’s enduring popularity. Due to its ability to quickly cool extremely smooth ice cream. The creaminess of the ice cream is
The transformation into powder is a very straightforward process: preparations, liquid nitrogen significantly outperforms the classic obtained due to the small size of the ice crystals formed during
simply add maltodextrin powder to a high-fat preparation and blend freezing process. Freezing at -4°F (-20°C) causes water to form into cooling with liquid nitrogen. Liquid nitrogen makes it possible to
until you get the desired powdery texture. The solid ingredients must increasingly larger crystals and alters the product’s initial struc- freeze alcohol to make original cocktails, which is not possible with
first be liquefied and it may be necessary to pass the powder through ture. Frozen products thus lose a lot of their water and soften. The traditional freezing techniques. It is also possible to create flavor
a sieve to remove any lumps. radical change in temperature brought about by nitrogen ensures powders using ingredients such as fruit or flowers that have been
the formation of much smaller ice crystals that leave the product’s crushed when frozen.
So it’s easy to add an entirely new dimension to dishes with a powder cell structure intact.
made from olive oil, chocolate, peanut butter or even bacon! By However, the extreme cold of liquid nitrogen makes handling very
reducing the proportions of maltodextrin in the mixture, it is also In cooking, liquid nitrogen is used as a coolant. It is not an ingredient dangerous. We recommend that you take training to understand
possible to create flavored “lumps” that can be caramelized and and so it is never ingested; it cools the food, then evaporates. The food the reactivity and risk of burns.
crisped on the outside. can be ingested only after the liquid nitrogen has fully evaporated.
Foods that have been cooled with liquid nitrogen are extremely
cold, as they have been in contact with this cryogenic substance,
and should be left to warm up before being touched and ingested,
in the same way that foods dipped in boiling oil must cool down
before being touched. The denser the food, the colder it will be and
therefore the longer it will need to warm up. This is why chefs usually
dip low density confections, such as meringues or frozen mousse,
into liquid nitrogen.
OTHER TRANSFORMATIONS

62
 TIPS & TRICKS
SIPHON ADDITIVES SPECIALIZED TOOLS 5
WHIPPING Aa G Xg
- Sieve
- Culinary whipper
- N2O gas cartridges TO SERVE, HOLD THE WHIPPER
UPSIDE DOWN VERTICALLY
AND PRESS LEVER SLOWLY
There is much more one can do with a AND PROGRESSIVELY.

culinary whipper than make whipped

3
N.B. The trigger is very sensitive.

cream ! To avoid creating a mess, slowly

press the trigger over the sink to
let out a bit of air pressure.

PRINCIPLE HOLD THE WHIPPER

VERTICALLY AND SHAKE
A culinary whipper is designed to obtain a foamy mousse from BRISKLY 4 OR 5 TIMES.
a liquid by injecting gas into a closed flask containing the liquid N.B. Always shake the siphon
and expelling it out under pressure. Siphons are available in
several volumes (0,25L, 0,5L et 1L) and some can be used for hot
immediately after inserting
the gas cartridge and before
each use.
N.B.
preparations as well as cold ones.
To serve warm espumas made out of agar-agar, mixtures can
be warmed up directly in the culinary whipper by simply soaking
Using food additives increases the number of ways a siphon can
the whipper in a bowl of hot water (158ºF/ 70ºC) before serving.
be used. For instance, xanthan gum can be used to replace the Avoid putting a pressurised whipper directly on a hot burner or
binding effect which is usually provided by the fat of cream to in boiling water.
create an incredibly tasty low-fat whipped cream. Further, agar-
agar allows the creation of warm mousses that can be served 1 4A Xanthan gum works like thousands of tiny sponges which is why
it needs some time inside the whipper to hydrate before serving.
as appetizers or side dishes and cold soluble gelatin adds an Cold soluble gelatin creates best results when used in cold
PASS THE PREPARATION
exquisite melt-in-the-mouth effect to desserts  ! recipes.
THROUGH A SIEVE AND FOR COLD PREPARATIONS,
FILL THE SIPHON. REFRIGERATE FOR AT
N.B. Do not fill the siphon
LEAST 30 MINUTES. 30
completely (maximum up to 3/4)
as there must be enough room N.B. Depending on the recipe,
THE SOLUTION TO BE TRANSFORMED for the gas. Only use soluble the siphon must be refrigerated SERVING AND PRESERVATION
ingredients. Solid substances horizontally for 30 minutes to
such as seeds and pulp will clog 2 hours.
WARNING
the discharging valve.
Do not open the whipper before pressure
PREPARE ROUGHLY 1½ CUPS OF PREPARATION FOR A has completely escaped. Before removing
500 ML SIPHON. the head, allow the remaining pressure to
escape by pressing the lever.
The solution to be whipped must contain either a fatty base like full-
fat liquid cream, a gelifying base like agar-agar, gelatin, a supportive To keep its content fresh for several
additive like xanthan gum or egg whites (not beaten). Depending on
the doses and the more or less liquid consistency of the preparation
2 4B days, place the whipper in the refrigerator.
To do so, remove the decorative nozzle,
poured into the siphon, the result will appear as anything from light rinse it thoroughly and put it back on.
and froth-like to solid whipped cream. FOR HOT PREPARATIONS,
CLOSE THE SIPHON AND INSERT Thoroughly clean each individual
PLACE IN A HOT WATER BATH. component with a mild detergent and a
WARNING
AN N2O GAS CARTRIDGE brush. It is particularly important to wash
The siphon can easily become blocked. The preparation must
N.B. Hot preparations can sit in the 120°F the head of the siphon to avoid any food
absolutely be filtered through a very fine sieve before being poured
OTHER: TIPS & TRICKS

N.B. Before loading a cartridge, make hot water bath or be served as soon residues to mildew and give a bad taste
into the siphon. sure that the lid is tightly sealed. A as the gas is incorporated into the to the next preparations. The head is in
light hissing sound indicate that the preparation. Verify that the siphon general dismountable.
cartridge has been loaded. Use one is heat resistant. The hot water bath
cartridge per filling unless otherwise must not exceed temperatures of
specified in the recipe. 120°F. Use a thermometer to keep
track of the temperature.

64
 XANTHAN GUM DID YOU KNOW THAT
Natural thickener derived from glucose via fermentation, often used to stabilize
emulsions and thicken sauces and drinks.
Xg XANTHAN GUM:

Derived from a fermentation process by bacteria, xanthan Causes a noticeable increase in

gum was discovered in the 1950s by American scientists. The viscosity at concentrations as low
microorganism Xanthomonas Campestri transforms sugars, as 1%.
nitrogen, magnesium and other minerals into polysaccharides.
This transformation is a little like yeast which, when combined
with sugars, produces alcohol and carbon dioxide.
decreased during the process. This additive also tolerates a
These micro-organisms occur naturally on plants in the cabbage wide range of pH and the presence of salts and alcohol up
family and they are often responsible for the presence of dark to 60%, but it is best to complete the hydration phase before Prevents the formation of ice crystals
spots on broccoli, cauliflower and other leafy vegetables. In these additions. in ice cream and increases the
factories, the bacteria are inoculated in a sterile environment moisture and volume of gluten-free
until their fermentation has finished. The microorganisms are Xanthan gum is a thickener and stabilizer, but it does not form bakery products.
finally eliminated by heat and the gum is collected through a gel. Rather, it suspends particles in salad dressings and gives
precipitation, centrifuging and drying. sauces their creamy texture. By preventing bread starches from
crystallizing, it also preserves freshness. For this reason, it is
Xanthan gum belongs to the hydrocolloid family, and like each commonly used in bakeries.
member of this family, its molecules must have time to hydrate
after having been dissolved. This hydration period allows water Pseudoplasticity is also a property of xanthan gum widely used
Provides a high fat mouth feel in many
to penetrate inside hydrocolloid molecules, which then facilitate by the industry. It consists in the ability of a preparation to
light sauces, milk shakes and dips.
reactions as they are surrounded by water and suspended in the change from a thick, viscous form to an almost liquid state
solvent. Hydration can be done equally well in a hot or cold liquid. after stirring. A dressing containing xanthan gum will thus
OTHER TRANSFORMATIONS: XANTHAN GUM

be thick when the bottle is slowly turned upside down, but its
Heat only slightly alters the thickening effect of xanthan gum contents become liquid if the bottle is vigorously shaken before
once the product has cooled, but its viscosity is temporarily being turned upside down. It returns to its original viscosity
when put back to rest.

Is a common ingredient in fake blood

Fifty percent of xanthan gum is used outside the food indus-
recipes.
try, including cosmetics, personal hygiene products, and the
pharmaceutical industry, where it is also used as a stabilizer.

66
 MALTODEXTRIN DID YOU KNOW THAT
Unsweet sugar mostly used in creative cooking as an aroma carrier, in the
form of tasty powder that can be sprinkled over food preparations and dishes.
M MALTODEXTRIN:

Is added to beer to improve its

mouthfeel.
Maltodextrin is derived from starch from grains such as corn or
rice, tubers such as potatoes, or roots such as tapioca. This starch
is composed of long chains of sugar and is the plant’s food reserve.

Once the starch is extracted from the original product, it is hydro- have a DE between 20 and 91. Maltodextrins have a DE below 20,
lyzed, that is, degraded by enzymes. The process is virtually the so they range between starch and syrups.
same as in starch degradation by enzymes in the digestive system. Is a significant part of the content
In the food industry, maltodextrin is used to make soft, low-fat of powdered energy drinks used by
Although the composition of maltodextrin is a blend of sugar, its bakery products. It also prevents the formation of crystals on athletes.
sweetening power is much weaker than that of syrups and table the surface of frozen foods and is used as a sugar substrate in
sugar! The indicator used to measure the hydrolysis degree of sports drinks.
sugars is called “Dextrose Equivalent” (DE). DE ranges from 0
to 100 where 0 corresponds to untransformed starch and 100 Besides the food sector, its uses are diverse. Some soaps use it
corresponds to simple dextrose molecules, i.e., entirely hydrolyzed as an aroma carrier and texturizer. The pharmaceutical industry
sugar. On this scale, refined sugar of the type generally used in uses its properties to reduce crystallization in syrups and as a Is used in the manufacturing of many
cooking occupies the 92 to 99 range. Syrups, such as corn syrup, filler in tablets. drugs to improve taste, shape or
solubility.
OTHER TRANSFORMATIONS: MALTODEXTRIN

The use of maltodextrin has been further extended in molecular

gastronomy by absorbing fats to create flavorful powder. Since
maltodextrin is easily soluble in water – and therefore in the saliva
– once in the mouth, these powders melt and release their fat.

Is considered by nutritionists to be an
empty substance containing virtually
no calories, vitamins or nutrients.

68
 LIQUID NITROGEN DID YOU KNOW THAT
A major component of air used in its liquid form to create the smoothest ice
cream and cook with the cold.
Ln LIQUID NITROGEN:

Is produced directly from ambient air

liquefied after distillation separates its
various components.

It was not until the 19th century that scientists managed to

liquefy gases by cooling them to extreme temperatures.
Has been used since 1902 as
Nowadays, the usefulness of such processes is undeniable, the early 2000s, the chef of the restaurant “Fat Duck” in the a source of energy to propel a
and it is now impossible to visit a hospital without coming United Kingdom served a foam cryogenized with liquid nitrogen cryogenic motor vehicle.
face-to-face with a liquid oxygen tank. Liquid nitrogen is also from start to finish in front of his clients.
widely used in this environment to conserve body fluids such as
blood or sperm, in addition to eliminating potentially malignant One must always exercise great caution when handling liquid
skin lesions such as warts. nitrogen. The gas maintained in a liquid state at a temperature
of -321°F (-196°C) tries to escape and evaporate. It must be
Chef Heston Blumenthal introduced liquid nitrogen to the world carefully carried in containers provided for this purpose, such Is the basis for a new concept in
of molecular gastronomy through Peter Barham, a physics as Dewar flasks, double-wall insulated vessels designed for ecological funerals whereby the
professor and author of the book “The Science of Cooking.” In liquefied gases. Keeping liquid nitrogen in an airtight container corpse is dipped in liquid nitrogen and
would turn it into a real pressure bomb! Liquid nitrogen can then turned into fine particles.
OTHER TRANSFORMATIONS: LIQUID NITROGEN

also cause serious cold burns. In addition, if it is used in a

poorly ventilated room, it can cause asphyxiation. The expression
“handle with care” therefore makes sense!

Is used to cool certain materials to

produce a state of superconductivity.

70
 OTHER TRANSFORMATIONS
Recipes
OTHER TRANSFORMATIONS : RECIPES

136
 COFFEE SMOOTHNESS

DIFFICULTY
PREP TIME 5 MIN
REST TIME 30 MIN

INGREDIENTS
Espresso coffee 1¼ cup (300 ml) ADDITIVE Sl
Sugar 2 tbsp (30 ml)
Tia Maria ½ cup (120 ml)

ADDITIVE
SOY LECITHIN 2 g (1 sachet) TOOLS

TIPS & TRICKS P. 64

DIRECTIONS
1. Combine all the ingredients and the SOY LECITHIN in a bowl and mix.
2. Pour the mixture through a sieve into the culinary whipper. SIPHON WHIPPING
3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
4. Refrigerate for 30 minutes before serving.

SERVING SUGGESTION Filter the preparation

through a sieve before
pouring it into the
culinary whipper
Serve the coffee smoothness into clear glasses so that the separation between the liquid
coffee and the espuma is visible.

Close the whipper, load

1 gas cartridge, shake
and refrigerate
OTHER: COFFEE SMOOTHNESS

Press on the lever

to serve

138
 COLA WHIP

DIFFICULTY
PREP TIME 5 MIN
REST TIME 30 MIN

INGREDIENTS
Cola ¾ cup (180 ml) ADDITIVE
35% cooking cream ¾ cup (180 ml)

TOOLS

DIRECTIONS
1. Combine all the ingredients in a bowl and mix. TIPS & TRICKS P. 64
2. Pour the mixture into the culinary whipper.
3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
4. Refrigerate for 30 minutes before serving.
SIPHON WHIPPING

SERVING SUGGESTION
Pour the cola whip into clear glasses and decorate with a soda can tab to mimic a soda
can.
Filter the preparation
through a sieve before
pouring it into the
culinary whipper

Close the whipper, load

1 gas cartridge, shake
and refrigerate
OTHER: COLA WHIP

Press on the lever

to serve

140
 ESPUMA OF THE SEAS

DIFFICULTY
PREP TIME 10 MIN
REST TIME 30 MIN

INGREDIENTS
35% cooking cream 2 cups (470 ml) ADDITIVE
Cod, diced 7 oz (200 g)
Saffron 1 pinch
Green onion, chopped 1
Garlic, chopped 1 clove
Salt to taste
TOOLS
Pepper to taste
Paprika to taste

TIPS & TRICKS P. 64

DIRECTIONS
1. In a pan, bring all ingredients to a boil except for the paprika. Cook on low heat for SIPHON WHIPPING
15 minutes.
2. Pour the mixture through a sieve into the culinary whipper.
3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
4. Refrigerate for 30 minutes before serving.

Filter the preparation

through a sieve before
pouring it into the
culinary whipper
SERVING SUGGESTION
Serve the espuma in verrines and sprinkle with paprika.

Close the whipper, load

1 gas cartridge, shake
and refrigerate
OTHER: ESPUMA OF THE SEAS

Press on the lever

to serve

142
 GUINNESS ESPUMA

DIFFICULTY
PREP TIME 5 MIN
REST TIME 30 MIN

INGREDIENTS
Guinness beer 1¼ cups (300 ml) ADDITIVE
Sweetened condensed milk 4.25 oz (120 g)
Chocolate ice cream 1 tub

TOOLS

DIRECTIONS
TIPS & TRICKS P. 64
1. Pour the condensed milk into a bowl, then steadily add the beer while stirring
constantly.
2. Pour the mixture through a sieve into the culinary whipper.
3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
4. Refrigerate for 30 minutes before serving. SIPHON WHIPPING

SERVING SUGGESTION
Fill small, clear glasses with chocolate ice cream and top the verrines off with the Filter the preparation
through a sieve before
Guiness espuma. pouring it into the
culinary whipper

Close the whipper, load

1 gas cartridge, shake
and refrigerate
OTHER: GUINNESS ESPUMA

Press on the lever

to serve

144
 CUTTING EDGE PORTO-CHEDDAR

DIFFICULTY
PREP TIME 15 MIN
INGREDIENTS REST TIME 30 MIN

CHEDDAR ESPUMA
35% cooking cream 1 cup (235 ml)
Cheddar cheese, grated 3.5 oz (100 g)
ADDITIVE G

GELIFIED PORT WINE

Port wine 1 cup (235 ml)
Sugar 0.5 oz (15 g) TOOLS

ADDITIVE
COLD SOLUBLE GELATIN 6 g (1½ sachet)
TIPS & TRICKS P. 64

DIRECTIONS
SIPHON WHIPPING
CHEDDAR ESPUMA
1. In a saucepan, melt the cheddar. Bring to a boil and mix the cream in.
2. Pour the mixture through a sieve into the culinary whipper.
3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
4. Refrigerate for 30 minutes before serving.

GELIFIED PORT WINE

1. Using a spoon, dissolve the COLD SOLUBLE GELATIN into the port. Let sit for Filter the preparation
5 minutes. through a sieve before
pouring it into the
2. Fill small, clear glasses a third full with the mixture and place in the freezer for 1 hour culinary whipper
or until the mixture is completely congealed.

SERVING SUGGESTION
Decorate the port verrines with a generous layer of the cheddar espuma.
OTHER: CUTTING EDGE PORTO-CHEDDAR

Close the whipper, load

1 gas cartridge, shake
and refrigerate

Press on the lever

to serve

146
 FOIE GRAS AND FIGS

DIFFICULTY
PREP TIME 20 MIN
INGREDIENTS REST TIME 30 MIN

Croutons 4

FOIE GRAS ESPUMA

ADDITIVE Aa
35% cooking cream 1 cup (235 ml)
Foie gras, diced 7 oz (200 g)
Salt to taste
Pepper to taste TOOLS

FIG JELLY
Dried figs, chopped 2
Water 1 cup (235 ml)
(1) P. 64
Sugar 1 tbsp (15 ml) TIPS & TRICKS
(2) P. 22

ADDITIVE
AGAR-AGAR 2 g (1 sachet)

SIPHON WHIPPING (1)

DIRECTIONS
FOIE GRAS ESPUMA (1)
1. Place the cream in a pan and bring to a boil.
2. Turn off the heat and mix in the foie gras, salt and pepper.
3. Pour the mixture through a sieve into the culinary whipper. Filter the preparation
through a sieve before
4. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds. pouring it into the
culinary whipper
5. Refrigerate for 30 minutes before serving.

FIG JELLY (2)

1. In a saucepan, bring the water to a boil. Incorporate all the other ingredients, plus the
AGAR-AGAR, and cook for 5 minutes while stirring.
2. Spread the mixture onto a small baking sheet and let cool, then unmold and cut into
desired shapes.

Close the whipper, load

1 gas cartridge, shake
and refrigerate

SERVING SUGGESTION
OTHER: FOIE GRAS AND FIGS

Serve croutons garnished with the fig jelly and the foie gras espuma.

Press on the lever

to serve

148
 MOJITO SMOOTHNESS

DIFFICULTY
PREP TIME 15 MIN
REST TIME 30 MIN

INGREDIENTS
Water ¼ cup (60 ml) ADDITIVE
Sugar 2.5 oz (70 g)
Egg whites 5
Lemon juice ½ cup (120 ml)
White rum ⅓ cup (80 ml)
Pineapple, diced ½ cup (120 ml)
TOOLS
Fresh mint, chopped to taste

TIPS & TRICKS P. 64

DIRECTIONS
1. Bring the water and sugar to a boil. Remove from the stove and refrigerate for
30 minutes. SIPHON WHIPPING
2. In a bowl, beat the egg whites with the lemon juice and rum.
3. Pour the mixture through a sieve into the culinary whipper.
4. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
5. Refrigerate for 30 minutes before serving.

Filter the preparation

through a sieve before
pouring it into the
culinary whipper
SERVING SUGGESTION
Distribute the pineapple dices on a plate, top with the mojito espuma and decorate with
fresh mint.

Close the whipper, load

1 gas cartridge, shake
and refrigerate
OTHER: MOJITO SMOOTHNESS

Press on the lever

to serve

150
 MOLECULAR PARFAIT AND COCO ESPUMA

DIFFICULTY
PREP TIME 15 MIN
INGREDIENTS REST TIME 45 MIN

Passion fruit sherbet 1 tub

COCONUT ESPUMA
ADDITIVE G Ln
Coconut milk 1 cup (235 ml)
Sugar 2 tbsp (30 ml)
Vanilla extract 4 drops
TOOLS
FROZEN RASPBERRIES
Raspberries 3.5 oz (100 g)

ADDITIVES
TIPS & TRICKS P. 64
COLD SOLUBLE GELATIN 4 g (1 sachet)
LIQUID NITROGEN optional

SIPHON WHIPPING

DIRECTIONS
COCONUT ESPUMA
1. Place the coconut milk and sugar in a pan and bring them to a boil. Take the pan off
the fire and mix in the vanilla extract and COLD SOLUBLE GELATIN.
2. Pour the mixture through a sieve into the culinary whipper.
3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
Filter the preparation
4. Refrigerate for 45 minutes before serving. through a sieve before
pouring it into the
culinary whipper
FROZEN RASPBERRIES
1. Use LIQUID NITROGEN to freeze the raspberries or, alternatively, leave them in the
freezer for 24 hours prior to serving.
2. Crush the frozen raspberries.
OTHER: MOLECULAR PARFAIT AND COCO ESPUMA

SERVING SUGGESTION Close the whipper, load

1 gas cartridge, shake
and refrigerate

In a tall, clear glass, layer the frozen raspberries and sherbet and top it off with the
coconut espuma.

Press on the lever

to serve

152
 CESAR ESPUMA

DIFFICULTY
PREP TIME 25 MIN
INGREDIENTS REST TIME 30 MIN

DRESSING
Egg yolk 1
Dijon mustard 1 tbsp (15 ml)
ADDITIVE Xg
Red wine vinegar 2 tbsp (30 ml)
Tabasco 5 drops
Worcestershire sauce 10 drops
Anchovy filets, chopped 4
Garlic, chopped 2 cloves TOOLS
Capers, chopped 1 tbsp (15 ml)
Salt to taste
Pepper to taste
Vegetable oil 1 cup (235 ml)
TIPS & TRICKS P. 64
TOPPINGS
Whole romaine lettuce 1
Water ¼ cup (160 ml)
Crisp bacon, chopped 4 slices
Parmesan, grated ¼ cup (160 ml) SIPHON WHIPPING
Croutons, chopped ¼ cup (160 ml)

ADDITIVE
XANTHAN GUM 1g (1 sachet)

Filter the preparation

DIRECTIONS through a sieve before
pouring it into the
culinary whipper
1. Pour all ingredients for the dressing into a blender. Mix for 1 minute or until the
mixture is smooth.
2. Pour the mixture into a bowl and mix it using a hand blender, while drizzling with olive
oil to make the dressing. Reserve.
3. In another bowl, mix the chopped romaine lettuce and water using a hand blender for
1 minute. Add the dressing and mix one minute more. Add more water, if needed.
4. Mix in the XANTHAN GUM using a hand blender.
5. Pour the mixture through a sieve and reserve no more than 2 cups (470 ml). Pour the
filtered mixture into the culinary whipper. Close the whipper, load
1 gas cartridge, shake
6. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds. and refrigerate
7. Refrigerate for 30 minutes. before serving.
OTHER: CESAR ESPUMA

SERVING SUGGESTION
For a deconstructed salad, arrange on a plate one slice of bacon, a few chopped croutons
and the Ceasar espuma.
Press on the lever
to serve

154
 DECONSTRUCTED PEACH

DIFFICULTY
PREP TIME 30 MIN
INGREDIENTS REST TIME 2 HOURS

Water 2½ cups (590 ml)

Sugar 2.85 oz (80 g)
Peaches 12 oz (375 g) ADDITIVE G

ADDITIVES
COLD SOLUBLE GELATIN 6 g + 8 g (3½ sachets)
TOOLS

DIRECTIONS
TIPS & TRICKS P. 64
PEACH GELATIN
1. Dice the peaches.
2. Bring the water, sugar and peaches to a boil. Cook on low heat for 1 hour. Remove
from stove and refrigerate for 30 minutes.
SIPHON WHIPPING
3. Pour off 1 cup (235 ml) of the cooking syrup and strain it through a sieve. Reserve the
rest of the syrup and the cooked peaches.
4. Using a spoon, incorporate 6 g (1½ sachets) of the COLD SOLUBLE GELATIN into
the filtered syrup and pour into a square container. Mix in 2.1oz (60 g) of the cooked
peaches and refrigerate for 2 hours or until the preparation is completely congealed.
5. Unmold the congealed preparation and cut it into rectangular pieces.

PEACH ESPUMA
1. Place 1 cup (235 ml) of the cooking syrup in a blender and process until a coulis is Filter the preparation
through a sieve before
obtained. pouring it into the
culinary whipper
2. Strain the coulis through a sieve, then use a hand blender to mix in 8 g (2 sachets) of
the COLD SOLUBLE GELATIN. Let sit for 5 minutes.
3. Pour the mixture through a sieve into the culinary whipper
4. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
5. Refrigerate for 30 minutes before serving.

Close the whipper, load

SERVING SUGGESTION 1 gas cartridge, shake
and refrigerate
OTHER: DECONSTRUCTED PEACH

Serve the peach espuma as a verrine along with the peach gelatin.

Press on the lever

to serve

156
 REINVENTED CHOCO-HAZELNUT

DIFFICULTY
PREP TIME 40 MIN
INGREDIENTS REST TIME 1 HOUR

NUTELLA CAKE NUTELLA POWDER

Nutella 7 oz (200 g) Nutella 0.5 oz (15 g)
Egg whites 4
ADDITIVE M
Egg yolks 5 ADDITIVE
Sugar 3 oz (80 g)
Flour 0.75 oz (20 g) TAPIOCA MALTODEXTRIN 100 g (3.5 oz)

TOOLS
NUTELLA ESPUMA
35% cooking cream 1 cup (235 ml)
Nutella 7 oz (200 g)

TIPS & TRICKS P. 64

DIRECTIONS
NUTELLA CAKE SIPHON WHIPPING
1. Pour all ingredients into a blender and mix until smooth.
2. Pour the mixture through a sieve into the culinary whipper.
3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
Refrigerate for 30 minutes.
4. After 30 minutes, remove the culinary whipper from the fridge and fill a plastic cup
three-fourths full with the refrigerated cake mixture.
5. Cook in a microwave oven at maximum power for 40 seconds. Unmold the cake as
soon as it is removed from the microwave oven. Filter the preparation
through a sieve before
pouring it into the
NUTELLA ESPUMA culinary whipper

1. In a double boiler, heat the cream and Nutella while stirring until completely blended.
2. Pour the mixture through a sieve into the culinary whipper.
3. Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
4. Refrigerate for 30 minutes before serving.

NUTELLA POWDER
1. Using a fork, gradually mix the TAPIOCA MALTODEXTRIN with 0.5 oz (15 g) of Nutella
OTHER: REINVENTED CHOCO-HAZELNUT

until a powder is obtained. Close the whipper, load

1 gas cartridge, shake
and refrigerate

SERVING SUGGESTION
Dust a plate with a thin later of Nutella powder and place the Nutella cake and some of
the Nutella espuma on it.

Press on the lever

to serve

158