CUISINE R-EVOLUTION
50 RECIPES
COCO-ALMOND FONDANT
GELIFICATION - SPHERIFICATION
Cl Sa Aa
DIRECTIONS
1. In a pan, mix the coconut milk, vanilla and agar-agar.
ADDITIVES
• 1 sachet (2 g) AGAR-AGAR
• 1 sachet (5 g) CALCIUM LACTATE
• 2 sachets (4 g) SODIUM ALGINATE
INGREDIENTS
•
•
•
•
1 cup coconut milk
vanilla extract (to taste)
1¼ cups + 4 cups water
¼ cup amaretto
Bring to a boil.
2. Aerate the preparation in a blender.
3. Pour into small molds and let sit for 30 minutes.
4. In a pan, dissolve the sodium alginate in 1¼ cups
water with a hand blender or an egg beater and bring to
a boil. Set this syrup aside in a bowl for 10 min.
5. Mix ¼ cup of this sodium alginate syrup with ¼ cup
amaretto to obtain the amaretto syrup.
6. Make the calcium bath: in another bowl, dissolve the
calcium lactate in 4 cups water, stirring with a spoon.
7. Using a measuring spoon, delicately deposit small
quantities of amaretto syrup into the calcium bath.
8. Pick up the ravioles with a pierced spoon and rinse
them in a bowl of water .
9. Unmold the coconut fondants and place the amaretto
ravioles on them.
CUSTARD RAVIOLES
SPHERIFICATION
Cl Sa
DIRECTIONS
1. Make the alginate bath: dissolve the sodium alginate
ADDITIVES
• 2 sachets (4 g) SODIUM ALGINATE
• ½ tsp (2.5 ml) CALCIUM LACTATE
INGREDIENTS
• 2 cups water
• ¼ cup milk
• ⅔ cup custard
in 2 cups of water with a hand blender or an eggbeater.
Refrigerate for 15 minutes.
2. In another bowl, dissolve the calcium lactate in ¼
cup milk, stirring with a spoon for 2 minutes.
3. Add custard and mix.
4. Using a measuring spoon, delicately deposit small
quantities of the custard mixture into the alginate bath.
Let sit for 3 minutes.
5. Pick up the ravioles with a pierced spoon and rinse
them in a bowl of water.
Please note: Gently turn your spheres during the bath so they can
jellify equally. Normally, 3 minutes in the alginate bath is
enough to be able to manipulate a sphere without piercing it.
The longer the sphere stays in the bath, the thicker the gel
membrane will be. Make sure the spheres do not touch each
other in the bath as if they touch they will stick together.
DRINKABLE YOGURT RAVIOLES
SPHERIFICATION
Cl Sa
DIRECTIONS
1. Make the alginate bath: dissolve the sodium alginate
ADDITIVES
• 2 sachets (4 g) SODIUM ALGINATE
• ½ tsp (2.5 ml) CALCIUM LACTATE
INGREDIENTS
• 2 cups water
• ⅔ cup drinkable yogurt
in 2 cups of water with a hand blender or an eggbeater.
Refrigerate for 15 minutes.
2. In another bowl, dissolve the calcium lactate in the
yogurt, stirring with a spoon.
3. Using a measuring spoon, deposit small quantities of
the yogurt mixture into the alginate bath. Let sit for 3
minutes.
4. Pick up the ravioles with a pierced spoon and rinse
them in a bowl of water.
Please note: Gently turn your spheres during the bath so they can
jellify equally. Normally, 3 minutes in the alginate bath is
enough to be able to manipulate a sphere without piercing it.
The longer the sphere stays in the bath, the thicker the gel
membrane will be. Make sure the spheres do not touch each
other in the bath as if they touch they will stick together.
GOAT CHEESE RAVIOLES
SPHERIFICATION
Cl Sa
DIRECTIONS
1. Make the alginate bath: dissolve the sodium alginate
ADDITIVES
• 2 sachets (4 g) SODIUM ALGINATE
• ½ tsp (2.5 ml) CALCIUM LACTATE
INGREDIENTS
• 2 cups water
• 50 g goat cheese
• 1 tablespoon + 1 teaspoon milk
in 2 cups of water with a hand blender or an eggbeater.
Refrigerate for 15 minutes.
2. In another bowl, combine the goat cheese, milk and
calcium lactate and stir with a fork until smooth.
3. Using a measuring spoon, delicately deposit small
quantities of the goat cheese mixture into the alginate
bath. Let sit for 3 minutes.
4. Pick up the ravioles with a pierced spoon and rinse
them in a bowl of water.
Please note: Gently turn your spheres during the bath so they can
jellify equally. Normally, 3 minutes in the alginate bath is
enough to be able to manipulate a sphere without piercing it.
The longer the sphere stays in the bath, the thicker the gel
membrane will be. Make sure the spheres do not touch each
other in the bath as if they touch they will stick together.
LYCHEE BUBBLES
SPHERIFICATION
Cl Sa
DIRECTIONS
1. Make the alginate bath: dissolve the sodium alginate
ADDITIVES
• 2 sachets (4 g) SODIUM ALGINATE
• ½ tsp (2.5 ml) CALCIUM LACTATE
in 2 cups of water with a hand blender or an eggbeater.
Refrigerate for 15 minutes.
2. In another bowl, dissolve the calcium lactate in the
lychee syrup stirring with a spoon.
3. Cut small lychee pieces and place them inside small
round molds.
4. Pour the lychee syrup into the molds and freeze.
5. When frozen, drop the ice pieces in the alginate bath.
Let sit for 3 minutes.
6. Pick up the ravioles thus formed with a pierced
spoon and rinse them in a bowl of water.
7. Serve as desired, for example in a chicken broth.
INGREDIENTS
• 2 cups water
• ½ canned lychee syrup
• 1 lychee
Please note: Gently turn your spheres during the bath so they can
jellify equally. Normally, 3 minutes in the alginate bath is
enough to be able to manipulate a sphere without piercing it.
The longer the sphere stays in the bath, the thicker the gel
membrane will be. Make sure the spheres do not touch each
other in the bath as if they touch they will stick together.
MINT CAVIAR
SPHERIFICATION
Cl Sa
DIRECTIONS
1. In a pan, dissolve the sodium alginate in 1¼ cups
ADDITIVES
• 1 sachet (5 g) CALCIUM LACTATE
• 2 sachets (4 g) SODIUM ALGINATE
INGREDIENTS
• 1 ¼ cups water
• ⅓ cup of mint syrup
• 4 cups water
water with a hand blender or an egg beater and bring to
a boil. Set this syrup aside in a bowl for 10 min.
2. Mix ⅓ cup of this sodium alginate syrup with ⅓ cup
mint syrup.
3. Make the calcium bath: in another bowl, dissolve the
calcium lactate in 4 cups water, stirring with a spoon.
4. Fill a pipette with the syrup mix and dribble it into
the calcium bath.
5. Pick up the mint caviar with a pierced spoon and
serve with the desired dish.
MOLECULAR EGG
GELIFICATION - SPHERIFICATION
Cl Sa Aa
DIRECTIONS
1. Make the alginate bath: dissolve the sodium alginate
ADDITIVES
• 1 sachet (2 g) AGAR-AGAR
• ¼ tsp (1.25 ml) CALCIUM LACTATE
• 1 sachet (2 g) SODIUM ALGINATE
INGREDIENTS
•
•
•
•
•
2 cups water
½ cup milk
⅔ cup vanilla yogurt
1¼ cups diced mango
2 tbls sugar
in 2 cups of water with a hand blender or an eggbeater.
Refrigerate for 15 minutes.
2. In a pan, mix the milk and agar-agar. Bring to a boil.
3. Add milk preparation to yogurt and stir well.
4. Pour the yogurt over a plate twice successively to
create the shape of a sunny-side up egg white.
Refrigerate for 15 minutes.
5. In a blender, puree the mango, sugar and calcium
lactate.
6. Using a measuring spoon, deposit mango puree into
the alginate bath. Let sit for 3 minutes.
7. Pick up the “egg yolks” with a pierced spoon and
rinse them in a bowl of water.
8. Place the “yolks” on the “whites” and season with
chocolate powder if desired.
RASPBERRY RAVIOLES
SPHERIFICATION
Cl Sa
DIRECTIONS
1. Make the alginate bath: dissolve the sodium alginate
ADDITIVES
• 2 sachets (4 g) SODIUM ALGINATE
• ½ tsp (2.5 ml) CALCIUM LACTATE
INGREDIENTS
• 2 cups water
• 1 ¾ cups raspberries
• 1 tablespoon sugar
in 2 cups of water with a hand blender or an eggbeater.
Refrigerate for 15 minutes.
2. Puree the raspberries and sugar with the calcium
lactate in a blender.
3. Using a measuring spoon, delicately deposit small
quantities of the raspberry puree into the alginate bath.
Set aside for 3 minutes.
4. Pick up the ravioles thus formed with a pierced
spoon and rinse them in a bowl of water.
Please note: Gently turn your spheres during the bath so they can
jellify equally. Normally, 3 minutes in the alginate bath is
enough to be able to manipulate a sphere without piercing it.
The longer the sphere stays in the bath, the thicker the gel
membrane will be. Make sure the spheres do not touch each
other in the bath as if they touch they will stick together.
SPHERICAL TZATZIKI
SPHERIFICATION
Cl Sa
DIRECTIONS
1. Make the alginate bath: dissolve the sodium alginate
ADDITIVES
• 2 sachets (4 g) SODIUM ALGINATE
• ½ tsp (2.5 ml) CALCIUM LACTATE
INGREDIENTS
•
•
•
•
•
•
•
•
2 cups water
¼ cup milk
1 tablespoon olive oil
1 tablespoon rice vinegar
1 tablespoon chopped fresh dill
1 crushed garlic clove
½ cup plain 2% yogurt
salt and pepper
in 2 cups of water with a hand blender or an eggbeater.
Refrigerate for 15 minutes.
2. In another bowl, dissolve the calcium lactate in the
milk, stirring with a spoon.
3. Add the oil, vinegar, yogurt, garlic, season with salt,
pepper and dill and stir until smooth. Refrigerate for 15
minutes.
4. Using a measuring spoon, deposit small quantities of
tzatziki into the alginate bath. Let sit for 3 minutes.
5. Pick up the ravioles with a pierced spoon and rinse
them in a bowl of water.
6. Serve as desired, for example with cucumber slices.
Please note: Gently turn your spheres during the bath so they can
jellify equally. Normally, 3 minutes in the alginate bath is
enough to be able to manipulate a sphere without piercing it.
The longer the sphere stays in the bath, the thicker the gel
membrane will be. Make sure the spheres do not touch each
other in the bath as if they touch they will stick together.
SURPRISE BUBBLES
SPHERIFICATION
Cl Sa
DIRECTIONS
1. In a bowl, dissolve the calcium lactate in 1⁄4 cup of
ADDITIVES
• 2 sachets (4 g) SODIUM ALGINATE
• ½ tsp (2.5 ml) CALCIUM LACTATE
INGREDIENTS
•
•
•
•
¼ cup water
⅓ cup lemon juice
2 cups water
food coloring
water stirring with a spoon. Add it to the lemon juice
and stir.
2. Fill up small round molds with this preparation and
freeze.
3. Make the alginate bath: dissolve the sodium alginate
in 2 cups of water with a hand blender or an eggbeater.
Refrigerate for 15 minutes.
4. When frozen, drop the ice pieces in the alginate bath.
Let sit for 3 minutes.
6. Pick up the ravioles thus formed with a pierced
spoon and rinse them in a bowl of water.
7. Put each raviole in colored water for 5 minutes and
serve as desired.
Please note: Gently turn your spheres during the bath so they can
jellify equally. Normally, 3 minutes in the alginate bath is
enough to be able to manipulate a sphere without piercing it.
The longer the sphere stays in the bath, the thicker the gel
membrane will be. Make sure the spheres do not touch each
other in the bath as if they touch they will stick together.
DRINKABLE YOGURT RAVIOLES
SPHERIFICATION
Cl Sa
DIRECTIONS
1. Make the alginate bath: dissolve the sodium alginate
ADDITIVES
• 2 sachets (4 g) SODIUM ALGINATE
• ½ tsp (2.5 ml) CALCIUM LACTATE
INGREDIENTS
• 2 cups water
• ⅓ cup milk
• ½ tcup plain 2% yogurt
in 2 cups of water with a hand blender or an eggbeater.
Refrigerate for 15 minutes.
2. In another bowl, dissolve the calcium lactate in the
milk, stirring with a spoon. Add the yogurt and stir.
3. Using a measuring spoon, deposit small quantities of
the yogurt mixture into the alginate bath. Let sit for 3
minutes.
4. Pick up the ravioles with a pierced spoon and rinse
them in a bowl of water.
Please note: Gently turn your spheres during the bath so they can
jellify equally. Normally, 3 minutes in the alginate bath is
enough to be able to manipulate a sphere without piercing it.
The longer the sphere stays in the bath, the thicker the gel
membrane will be. Make sure the spheres do not touch each
other in the bath as if they touch they will stick together.
ARUGULA SPAGHETTI
GELIFICATION
Aa
DIRECTIONS
1. Liquify the arugula with the water in a blender.
2. In a pan, mix the arugula preparation and agar-agar.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• 2 cups chopped arugula
• ¾ cup water
Bring to a boil.
3. Pour preparation into a bowl and fill a cooking
syringe.
4. Secure a silicone tube on the syringe and fill the tube
with liquid arugula.
5. Put the filled tube in a bowl of cold water and let sit
for 3 minutes.
6. Secure the tube on the air-filled syringe and use it to
extract the aragula spaghetti from the tube.
BALSAMIC SHEETS
GELIFICATION
Aa
DIRECTIONS
1. In a pan, mix the balsamic vinegar and agar-agar.
Bring to a boil.
2. Pour the vinegar over a plate and move it around to
create a sheet. Refrigerate for 15 minutes.
3. Cut and pick up the balsamic vinegar sheet with a
knife and serve on desired dish.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENT
• ⅔ cup balsamic vinegar
BALSAMIC VINEGAR PEARLS
GELIFICATION
Aa
DIRECTIONS
1. Put a glass of olive oil in the freezer for 30 min.
2. In a pan, mix the vinegar and agar-agar. Bring to a
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• olive oil
• ½ cup balsamic vinegar
boil.
3. Pour the vinegar into a bowl and fill a pipette or a
cooking syringe.
4. Dribble vinegar into the cold oil glass. If using a
syringe, hold it parallel to the table.
5. Using a pierced spoon, collect the pearls thus
formed and put them in a bowl of water to rinse. Serve
on desired dish.
Please note: Use a deep glass filled with very cold vegetable oil so
the pearls will be perfectly round and jellified when reaching
the bottom of the glass.
BLUEBERRY VERRINES
GELIFICATION
Aa
DIRECTIONS
1. Puree the blueberries with the water and sugar in a
blender.
2. In a pan, mix the blueberry puree and agar-agar.
Bring to a boil.
3. Pour into verrines and refrigerate for 1 hour.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• 1 cup water
• 1 cup blueberries
• 2 tablespoons sugar
CRUNCHY BLOODY MARY
GELIFICATION
Aa
DIRECTIONS
1. In a pan, mix the vodka, tomato juice, Worcestershire
sauce, celery salt and agar-agar. Bring to a boil.
2. Using a measuring cup, pour the Bloody Mary into
the celery branches.
3. Refrigerate until set.
4. The Crunchy Bloody Mary can be served as is or cut
into bite-size pieces.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
•
•
•
•
•
¼ cup vodka
½ cup tomato juice
1 teaspoon Worcestershire sauce
½ teaspoon celery salt
celery stalks
DARK CHOCOLATE SPAGHETTI
GELIFICATION
Aa
DIRECTIONS
1. In a pan, mix the water and agar-agar. Bring to a boil.
2. Reduce heat and add the chocolate and Tia Maria.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• ¾ cup water
• 85 g dark chocolate
• 1 tablespoon coffee liqueur (Tia Maria)
Stir until the chocolate has completely melted.
3. Pour the melted chocolate into a bowl and fill a
cooking syringe.
4. Secure a silicone tube on the syringe and fill the tube
with chocolate.
5. Put the chocolate-filled tube in a bowl of cold water
and let sit for 3 minutes.
6. Secure the tube on the air-filled syringe and use it to
extract the chocolate spaghetti from the tube.
FRUIT JUICE SPAGHETTI
GELIFICATION
Aa
DIRECTIONS
1. In a pan, mix the water, fruit juice and agar-agar.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• ⅓ cup water
• ½ cup fruit juice concentrate
Bring to a boil.
2. Pour preparation into a bowl and fill a cooking
syringe.
3. Secure a silicone tube on the syringe and fill the tube
with preparation.
4. Put the filled tube in a bowl of cold water and let sit
for 3 minutes.
5. Secure the tube on the air-filled syringe and use it to
extract the fruit juice spaghetti from the tube.
FRUIT SPAGHETTI
GELIFICATION
Aa
DIRECTIONS
1. Puree all the ingredients in a blender.
2. In a pan, mix the fruit puree and agar-agar. Bring to
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• ⅓ cup water
• ¾ cup diced fruits
• 1 tablespoon sugar
a boil.
3. Pour preparation into a bowl and fill a cooking
syringe.
4. Secure a silicone tube on the syringe and fill the tube
with preparation.
5. Put the filled tube in a bowl of cold water and let sit
for 3 minutes.
6. Secure the tube on the air-filled syringe and use it to
extract the fruit spaghetti from the tube.
HONEY CAVIAR
GELIFICATION
Aa
DIRECTIONS
1. Put a glass of vegetable oil in the freezer for 30 min.
2. In a pan, mix the water, honey and agar-agar. Bring
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• ⅓ cup water
• ½ cup honey
• vegetable oil
to a boil.
3. Pour the honey mixture into a bowl and fill a pipette
or a cooking syringe.
4. Dribble honey into the cold oil glass. If using a
syringe, hold it parallel to the table.
5. Using a pierced spoon, collect the pearls thus
formed and put them in a bowl of water to rinse. Serve
on desired dish.
Please note: Use a deep glass filled with very cold vegetable oil so
the pearls will be perfectly round and jellified when reaching
the bottom of the glass.
HONEY WRAPS
GELIFICATION
Aa
DIRECTIONS
1. In a pan, mix the water, honey and agar-agar. Bring
to a boil.
2. Pour the diluted honey over a plate and move it
around to create a sheet. Refrigerate for 15 minutes.
3. Cut and pick up the honey sheet with a knife and
serve it wrapped around fruits, nuts, or cheese for
example.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENT
• ⅓ cup water
• ½ cup honey
MANGO VERRINES
GELIFICATION
Aa
DIRECTIONS
1. Puree the mango in a blender with the sugar.
2. In a pan, mix the mango puree, water and agar-agar.
Bring to a boil.
3. Pour into verrines and refrigerate for 1 hour.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• 1⅔ cups diced mango
• 2 tbls sugar
• ½ cup water
MOLECULAR BURGER
GELIFICATION
Aa
DIRECTIONS
1. Put a glass of vegetable oil in the freezer for 30 min.
2. In a pan, mix ¼ cup of water, the ketchup and 1
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
•
•
•
•
vegetable oil
2 x ¼ cup water
⅔ cup ketchup
⅔ cup mustard
sachet of agar-agar. Bring to a boil.
3. Pour this ketchup mixture into a bowl and fill a
pipette or a cooking syringe.
4. Dribble ketchup into the cold oil glass. If using a
syringe, hold it parallel to the table.
5. Using a pierced spoon, collect the pearls thus
formed and put them in a bowl of water to rinse.
6. Repeat steps 2 to 5 with the mustard.
7. Serve as desired, for example on a burger.
Please note: Use a deep glass filled with very cold vegetable oil so
the pearls will be perfectly round and jellified when reaching
the bottom of the glass.
PARMESAN SPAGHETTI
GELIFICATION
Aa
DIRECTIONS
1. In a pan, mix the water and grated parmesan. Bring
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• ¾ cup water
• 2 cups grated parmesan
to a boil.
2. Pass through a fine mesh sieve to keep only the
whey. Refrigerate for an hour. Discard the parmesan
paste at the bottom of the pan.
3. In a pan, mix the agar-agar with the cold parmesan
whey. Bring to a boil.
4. Pour the parmesan whey into a bowl and fill a
cooking syringe.
5. Secure a silicone tube on the syringe and fill the tube
with parmesan whey.
6. Put the filled tube in a bowl of cold water and let sit
for 3 minutes.
7. Secure the tube on the air-filled syringe and use it to
extract the parmesan spaghetti from the tube.
PORT CAVIAR
GELIFICATION
Aa
DIRECTIONS
1. Put a glass of vegetable oil in the freezer for 30 min.
2. In a pan, mix the port wine and agar-agar. Bring to a
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• ⅓ cup water
• ¾ cup port wine
boil.
3. Pour the port into a bowl and fill a pipette or a
cooking syringe.
4. Dribble port into the cold oil glass. If using a syringe,
hold it parallel to the table.
5. Using a pierced spoon, collect the pearls thus
formed and put them in a bowl of water to rinse. Serve
on desired dish.
Please note: Use a deep glass filled with very cold vegetable oil so
the pearls will be perfectly round and jellified when reaching
the bottom of the glass.
QUICK AND EASY JAM
GELIFICATION
Aa
DIRECTIONS
1. In a pan, combine the fruits and sugar, stir well and
set aside for 15 minutes.
2. Add the agar-agar, stir well and bring to a boil.
3. Pour into a jars and refrigerate for at least 2 hours.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• 1 cup sugar
• 2 cups fruits
RECONSTRUCTED TOMATO SOUP
GELIFICATION
Aa
DIRECTIONS
1. In a pan, combine all the ingredients. Bring to a boil
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
•
•
•
•
•
•
•
•
•
1 ½ cup water
half of a leek, sliced
1 carrot, sliced
6 cherry tomatoes, cut into quarters
chopped basil, parsley and chives.
1 crushed garlic clove
1 chicken bouillon cube
1 tablespoon tomato paste
Salt and pepper
and simmer for 20 minutes.
2. Puree in a blender. Let cool down and strain the
puree in a cheesecloth over a pan.
3. Add the agar-agar to the juice thus obtained, stir and
bring to a boil.
3. Pour the liquid into a bowl and fill a cooking syringe.
4. Secure a silicone tube on the syringe and fill the tube
with liquid.
5. Put the filled tube in a bowl of cold water and let sit
for 3 minutes.
6. Secure the tube on the air-filled syringe and use it to
extract the tomato spaghetti from the tube.
RUM SHEETS
GELIFICATION
Aa
DIRECTIONS
1. In a pan, mix the rum and agar-agar. Bring to a boil.
2. Pour the rum over a plate and move it around to
create a sheet. Refrigerate for 15 minutes.
3. Cut and pick up the rum sheet with a knife and serve
on desired dish.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENT
• ⅔ cup rum
SALTED PRISMS
GELIFICATION
Aa
DIRECTIONS
1. In a pan, mix the water, salt and agar-agar. Bring to a
boil.
2. Pour salted water into a small bowl or mold and let
set in the refrigerator for approximately 15 minutes.
3. Unmold and cut down into prisms to serve, for
example, with spreadable caramel.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENT
• 1 ½ cups water
• 1 tablespoon salt
STRAWBERRY VERRINES
GELIFICATION
Aa
DIRECTIONS
1. Puree the strawberries with the sugar and vanilla in
a blender.
2. In a pan, mix the milk and agar-agar and bring to a
boil. Add to the strawberry puree and stir well.
3. Pour into verrines and refrigerate for 1 hour.
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
•
•
•
•
1 ⅔ cups hulled strawberries
2 tablespoons sugar
5 drops vanilla extract
½ cup milk
WHITE CHOCOLATE SPAGHETTI
GELIFICATION
Aa
DIRECTIONS
1. In a pan, mix the water, chocolate, coconut liqueur
ADDITIVE
• 1 sachet (2 g) AGAR-AGAR
INGREDIENTS
• ¾ cup water
• 85 g white chocolate
• 1 tablespoon coconut liqueur
and agar-agar. Stir well until the chocolate has
completely melted and bring to a boil.
2. Pour the melted chocolate into a bowl and fill a
cooking syringe.
3. Secure a silicone tube on the syringe and fill the tube
with chocolate.
4. Put the chocolate-filled tube in a bowl of cold water
and let sit for 3 minutes.
5. Secure the tube on the air-filled syringe and use it to
extract the chocolate spaghetti from the tube.
Sl
BEET FOAM
EMULSIFICATION
DIRECTIONS
1. Puree the beets in a blender.
2. Strain in a cheesecloth.
3. Combine the beet juice and soy lecithin in a bowl.
3. Using a hand blender, produce a good quantity of
foam.
4. Spoon foam over the chosen dish.
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENT
• 2 cups beets in their juice
Please note: You can repeat step 3 for a greater quantity of foam.
If you do not have a hand blender you can use an electric
eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
CHIVES FOAM
EMULSIFICATION
Sl
DIRECTIONS
1. Combine the water, milk, chopped chives and soy
lecithin in a bowl.
2. Using a hand blender, produce a good quantity of
foam.
3. Spoon foam over the chosen dish.
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
• ⅔ cup water
• ⅔ cup milk
• ⅔ cup chopped chives
Please note: You can repeat step 2 for a greater quantity of foam.
If you do not have a hand blender you can use an electric
eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
Sl
CURRY WIND
EMULSIFICATION
DIRECTIONS
1. Combine the water, curry and soy lecithin in a bowl.
2. Using a hand blender, produce a good quantity of
foam.
3. Spoon foam over the chosen dish.
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
• 1 ¼ cups water
• 2 tablespoons curry
Please note: You can repeat step 2 for a greater quantity of foam.
If you do not have a hand blender you can use an electric
eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
EGG NOG
EMULSIFICATION
Sl
DIRECTIONS
1. In a shaker, add the egg, brandy, rum and sugar and
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
•
•
•
•
•
•
•
1 egg
1 tablespoon sugar
2 tablespoons brandy
2 tablespoons dark rum
½ cup + ⅔ cup milk
⅔ up water
1 tablespoon nutmeg or cinnamon
shake well.
2. Pour into a glass, cup or mug and add ½ cup milk.
Reserve.
3. Combine ⅔ cup of water, ⅔ cup of milk, 1
tablespoon nutmeg or cinnamon and soy lecithin in a
bowl.
4. Using a hand blender, produce a good quantity of
foam.
5. Spoon foam over the chosen dish.
Please note: You can repeat step 2 for a greater quantity of foam.
If you do not have a hand blender you can use an electric
eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
FROZEN CHOCOLATE WIND
EMULSIFICATION
Sl
DIRECTIONS
1. In a pan, mix the chocolate and water. Bring to a boil.
Refrigerate for 10 minutes.
2. Dissolve the soy lecithin into the preparation.
3. Using a hand blender, produce a good quantity of
foam.
4. Spoon the foam into another bowl and mix the
preparation again if necessary to make a maximum of
foam out of it.
5. Put the foam in the freezer for an hour.
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
• 85 g dark chocolate
• 1 cup water
Please note: If you do not have a hand blender you can use an
electric eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
FROZEN PARMESAN FOAM
EMULSIFICATION
Sl
DIRECTIONS
1. Combine the water, parmesan and soy lecithin in a
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
• 1 ¼ cups water
• 1 ¾ cups grated parmesan
bowl and mix with a hand blender or an eggbeater.
2. In a pan, bring the preparation to a boil while
stirring. Pour into a bowl and refrigerate for 10 minutes.
Discard the parmesan paste that stayed in pan.
3. Using a hand blender, produce a good quantity of
foam.
4. Spoon the foam into another bowl and mix the
preparation again if necessary to make a maximum of
foam out of it.
5. Put the foam in the freezer for an hour.
Please note: If you do not have a hand blender you can use an
electric eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
GARLIC FOAM
EMULSIFICATION
Sl
DIRECTIONS
1. Combine the water, milk, garlic and soy lecithin in a
bowl.
2. Using a hand blender, produce a good quantity of
foam.
3. Spoon foam over the chosen dish.
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
• ⅔ cup water
• ⅔ cup milk
• 3 garlic cloves
Please note: You can repeat step 2 for a greater quantity of foam.
If you do not have a hand blender you can use an electric
eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
LEMON CLOUD
EMULSIFICATION
Sl
DIRECTIONS
1. Combine the lemon juice, water and soy lecithin in a
bowl.
2. Using a hand blender, produce a good quantity of
foam.
3. Spoon foam over the chosen dish.
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
• ⅔ cup water
• ⅔ cup lemon juice
Please note: You can repeat step 2 for a greater quantity of foam.
If you do not have a hand blender you can use an electric
eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
MOLECU-LIGHT DRESSING
EMULSIFICATION
Sl
DIRECTIONS
1. Combine all the ingredients and the soy lecithin in a
bowl.
2. Using a hand blender, produce a good quantity of
foam.
3. Serve the foam dressing with any salad.
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
•
•
•
•
•
•
⅔ cup Sherry vinegar
1 tablespoon Dijon mustard
⅓ cup water
2 tablespoons honey
1 crushed garlic clove
salt and pepper
Please note: You can repeat step 2 for a greater quantity of foam.
If you do not have a hand blender you can use an electric
eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
SOY SAUCE FOAM
EMULSIFICATION
Sl
DIRECTIONS
1. Combine the water, soy sauce and soy lecithin in a
bowl.
2. Using a hand blender, produce a good quantity of
foam.
3. Spoon foam over the chosen dish.
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
• ½ cup water
• ¾ cup soy sauce
Please note: You can repeat step 3 for a greater quantity of foam.
If you do not have a hand blender you can use an electric
eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
STRAWBERRY FOAM
EMULSIFICATION
Sl
DIRECTIONS
1. Liquefy the strawberries with the milk, water and
sugar in a blender.
2. Pour the preparation into a bowl and add the soy
lecithin.
3. Using a hand blender, produce a good quantity of
foam.
4. Spoon foam over the chosen dish.
ADDITIVE
• 1 sachet (2 g) SOY LECITHIN
INGREDIENTS
•
•
•
•
1 cup sliced strawberries
1 cup water
½ cup milk
2 tablespoons sugar
Please note: You can repeat step 3 for a greater quantity of foam.
If you do not have a hand blender you can use an electric
eggbeater; it is less efficient but it works. Ideally your
container would have a square shape and a flat bottom to
prevent whirlpools as the blades have to be able to insert air
in to the solution.
DIET MILKSHAKE
THICKENING
Xg
DIRECTIONS
1. Liquify all the ingredients and the xanthan gum in a
blender.
2. Pour in high glasses, decorate with a fruit and serve.
ADDITIVE
• 1 sachet (2 g) XANTHAN GUM
INGREDIENTS
•
•
•
•
1 ¼ cups fruit, cubed or sliced
1 tablespoon sugar
1 cup milk
6 ice cubes
QUICK AND EASY BECHAMEL
THICKENING
Xg
DIRECTIONS
1. In a pan, caramelize the onion in butter.
2. Add the milk, salt, pepper and xanthan gum. Bring to
a boil while stirring.
3. Add the eggs and stir again.
4. Serve with desired dish.
ADDITIVE
• 1 sachet (2 g) XANTHAN GUM
INGREDIENTS
•
•
•
•
•
half of an onion, chopped
2 tablespoons butter
1 ¼ cups milk
salt and pepper
2 hard boiled eggs, sliced
QUICK AND EASY VINAIGRETTE
THICKENING
Xg
DIRECTIONS
1. Thoroughly mix all ingredients with xanthan gum
with a hand blender or an egg beater.
2. Serve this dressing with any salad.
ADDITIVE
• 1 sachet (2 g) XANTHAN GUM
INGREDIENTS
•
•
•
•
1 cup olive oil
3 tablespoons lemon juice
preferred herbs and spices
salt and pepper
BECHAMEL CANNELLONI
GELIFICATION
Gg
DIRECTIONS
1. In a pan, caramelize the onion in butter.
2. Add the milk, cream, pepper and gellan gum. Bring
to a boil while stirring.
3. Pass through a fine mesh sieve.
4. Pour over a hot plate and move it around to create a
sheet. Refrigerate for 2 minutes.
5. Pick up the cannelloni with a knife and roll it around
any stuffing.
ADDITIVE
• 1 sachet (2 g) GELLAN GUM
INGREDIENTS
•
•
•
•
•
1 small onion, chopped
1 teaspoon butter
¾ cup milk
2 tablespoons half and half cream (15%)
pepper
DAIQUIRI BITES
GELIFICATION
G
DIRECTIONS
1. Combine the sugar and gelatinin a bowl. Stir well.
2. In a ashaker, add the sugar and gelatin, the rum,
strawberry liqueur and lemon juice. Shake well.
3. Pour the daiquiri into small molds and add wild
strawberries or strawberry pieces. Refrigerate for
3 hours.
4. Unmold and serve as cocktail bites.
ADDITIVE
• 1 sachet (4 g) GELATIN
INGREDIENTS
•
•
•
•
•
2 teaspoons caster sugar
3 oz white rum
1 ½ oz strawberry liqueur
2 tablespoons lemon juice
strawberries
MAPLE COATING
GELIFICATION
Kc
DIRECTIONS
1. In a pan, mix the maple syrup, water and kappa
carrageenan. Bring to a boil.
2. Dip fruit pieces into the coating, refrigerate them for
an hour and serve.
ADDITIVE
• 1 sachet (2 g) KAPPA CARRAGEENAN
INGREDIENTS
• ⅔ cup maple syrup
• 2 tablespoons water
• fruit pieces
MOJITO BUBBLES
SPHERIFICATION
Cl Sa
DIRECTIONS
1. Make the calcium bath: in a bowl, dissolve the
ADDITIVES
• 1 sachet (5 g) CALCIUM LACTATE
• 2 sachets (4 g) SODIUM ALGINATE
INGREDIENTS
•
•
•
•
•
•
4 cups water
1 ¼ cups water
2 oz white rum
2 tablespoons sparkling water
1 teaspoon sugar
mint leaves
calcium lactate in 4 cups water, stirring with a spoon.
2. Make the alginate syrup: in a pan, dissolve the
sodium alginate in 1¼ cups water with a hand blender
or an egg beater and bring to a boil. Set this syrup aside
in a bowl for 10 min.
3. In a glass, pour the rum, sparkling water, add the
sugar and 5 mint leaves. Crush the mint with a muddler
and stir.
4. Add ice to cool the mojito down and pass though a
fine mesh sieve.
5. Add 4 tablespoons of alginate syrup and stir well.
6. Using a measuring spoon, delicately deposit small
quantities of mojito into the calcium bath. Let sit for
3 minutes.
7. Pick up the mojito bubbles with a pierced spoon and
rinse them in a bowl of water.
8. Serve bubbles as desired, for example in large
spoons. You may add lime juice and decorate with mint
leaves.
POPPING CHOCOLATE
EFFERVESCENCE
Ps
DIRECTIONS
1. In a pan, melt the chocolate over a low heat. Pour
into a smaller bowl if necessary.
2. Lay popping sugar down in a plate
3. Holding it with a fork, dip a srtawberry into the
chocolate and then roll it in the sugar. Repeat with other
fruits.
INGREDIENTS
• 85 g dark chocolate
• strawberries or any fruit pieces
• popping sugar