Where science meets cooking, dishes are created that surprise with their appearance, structure, and taste.
Ingredients:
Tomato Soup Ice Cream and Broth Granita
- Olive oil – 80 ml
- Chicken broth – 0.5 l
Dried “Apricot” Egg Yolks
- Sugar – 75 g
- Salt – 75 g
- Eggs – 3 pcs.
Cheese Foam and Cold Meringue
- Xanthan gum – 2 g
- Milk – 500 ml
- Grana Padano cheese, grated – 70 g
Preparation:
Chill the tomato soup (blended with rice) and the chilled broth separately in two different metal containers, such as deep trays. Add olive oil to the tomato soup, mix. Pour liquid nitrogen into both containers in small portions, stirring the mixture constantly using a kitchen whisk. You should achieve the consistency of heavily frozen sorbet. Transfer the tomato sorbet to a chilled bowl using an ice cream scoop. Drizzle with olive oil. Transfer the broth sorbet to a chilled bowl as if it were granite.
Note! Liquid nitrogen has a very low temperature. It may cause glass containers to crack. When using metal containers, be cautious when touching chilled handles. Also, avoid directing the stream of liquid nitrogen directly onto the skin to prevent frostbite. It is recommended to wear protective goggles when experimenting with liquid nitrogen.
Dried “Apricot” Egg Yolks Have you heard about the hygroscopic properties of salt? This unassuming ingredient found in every kitchen was once a basic preservative. It’s all thanks to the fact that salt draws water out of the products it comes into contact with. This is how old Polish sausages were dried, and today, using salt, the well-known worldwide but originating from Scandinavia salmon, known as gravlax, is prepared. In molecular cuisine, salt can be used to dry… egg yolks. Curious about the effect? Check out how to do it!
Preparation: In a flat dish, mix half of the salt and sugar. Spread it evenly over the bottom. Separate the egg yolks from the whites (so as not to break them) and gently transfer them to the dish with salt and sugar.
In a separate container, combine the remaining half of salt and sugar in a 1:1 ratio. Sprinkle the egg yolks with this mixture and leave them in a dry, cool place for about 48 hours (the time can be adjusted, for example, shortened if you want to obtain yolks with a liquid center). Rinse the dried yolks from salt and sugar in a bowl of water and dry them on a paper towel. Cut the dried yolks into smaller pieces.
Cheese Foam and Cold Meringue Foams, or so-called espumas, are the showpieces of molecular cuisine masters. Sweet and savory, in various colors, minimalist and intriguing, formed into different shapes… They delight at first glance, but the full experience comes when you decide to taste them. The form of serving foams often evokes associations with dessert, which doesn’t necessarily have to be accompanied by typical sweet flavors. Goal: to surprise and break culinary habits. Making perfect foams requires precision, scientific knowledge, but also immense imagination.
Preparation: Bring the milk to a boil in a saucepan. Add the grated cheese and xanthan gum. Stir until the cheese melts. Strain the mixture through a fine sieve and pour it into a siphon with a nitrous oxide charger. Spray the foam into a bowl, leaving a small amount of mass to prepare cold meringue.
Spray a small amount of foam onto a piece of parchment paper, forming decorative peaks (cones), which are then placed in a metal container filled with liquid nitrogen for a few minutes. This way, we create cold cheese meringue.
Note! The prepared meringue, like other ingredients removed a moment earlier from liquid nitrogen, should not be consumed immediately. They should gently warm up.
