Hydrocolloid Recipe Collection

8/12/2019 Hydrocolloid Recipe Collection

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Hydrocolloid

recipe collection


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Hydrocolloid recipe collection, v.1 (August 2007)Downloaded from http://khymos.org

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Introduction

A hydrocolloid can simply be defined as a substance that forms a gel in contact with water. Suchsubstances include both polysaccharides and proteins which are capable of one or more of thefollowing: thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions andpreventing crystallization of saturated water or sugar solutions.

In the recent years there has been a tremendous interest in molecular gastronomy. Part of this interesthas been directed towards the new hydrocolloids. The term new includes hydrocolloids such asxanthan which is a result of relatively recent research, but also hydrocolloids such as agar which hasbeen unknown in western cooking, but used in Asia for decades. One fortunate consequence of theincreased interest in molecular gastronomy and hydrocolloids is that hydrocolloids that were previouslyonly available to the food industry have become available in small quantities at a reasonable price. Aless fortunate consequence however is that many have come to regard molecular gastronomy assynonymous with the use of hydrocolloids to prepare foams and spheres. I should thereforeemphasize that molecular gastronomy is not limited to the use of hydrocolloids and that it is not theintention of this collection of recipes to define molecular gastronomy.

One major challenge (at least for an amateur cook) is to find recipes and directions to utilize the newhydrocolloids. When purchasing hydrocolloids, typically only a few recipes are included. Personally Ilike to browse several recipes to get an idea of the different possibilities when cooking. Therefore Ihave collected more than 100 recipes which utilize hydrocolloids ranging from agar to xanthan. Inaddition to these some recipes with lecithin (not technically a hydrocolloid) have been included.Recipes for espumas that do not call for addition of gelatin or other thickening agents have also beenincluded for completeness.

All recipes have been changed to SI units which are the ones preferred by the scientific community(and hopefully soon by the cooks as well). As far as possible, brand names have been replaced bygeneric names. Most of the recipes have been edited and some have been shortened significantly. Insome recipes, obvious mistakes have been corrected. But unfortunately, the recipes have not beentested, so there is no guarantee that they actually work as intended and that the directions arecomplete, accurate and correct. The recipes have been collected from various printed and electronicsources and every attempt has been made to give the source of the recipes.

Since recipes can neither be patented nor copyrighted, every reader should feel free to download,print, use, modify, distribute and further develop the recipes contained in this compilation. The latestversion will be available for download from http://khymos.org/recipe-collection.php and will also beannounced at http://blog.khymos.org. Feedback, comments, corrections and new recipes are welcomeat [email protected].

Martin LerschOslo, August 2007


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Table of contents

Table of contents..................................................................................................................................... 3Agar ......................................................................................................................................................... 4Carrageenan............................................................................................................................................ 7Gelatin ..................................................................................................................................................... 9Gellan .................................................................................................................................................... 12Gum arabic ............................................................................................................................................ 14Lecithin .................................................................................................................................................. 15Methyl cellulose..................................................................................................................................... 16Pectin..................................................................................................................................................... 17Sodium alginate..................................................................................................................................... 18Maltodextrin........................................................................................................................................... 20Xanthan ................................................................................................................................................. 21Espumas (non-gelatin) .......................................................................................................................... 22Multi-hydrocolloid recipes...................................................................................................................... 24Appendix................................................................................................................................................ 28Index...................................................................................................................................................... 29


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Agar

Yokan

5 g agar2-300 g water1-200 g sugar150-300 g inverted sugar0.2 g citric acidflavor and colorazuki beans (enough to produce a hard gel)

Agar is dissolved in boiling water with sugarand inverted sugar and maintained at 106Cfor a few hours to reduce the volume. Afterbrief cooling, the azuki bean puree previouslyprepared and the acid are added together with

flavors and colorings. It is left to cool overnightat room temperature. This gel has a driedweight of 7075%. It is placed in an oven at 55C as long as needed to reach a dry weight of8486% and is cut in small pieces that are firstfolded in an oblate (edible paper made of) andlater in plastic.

T. Matsuhashi in CRC Handbook of hydrocolloids

Hot lobster gelatin

250 g lobster stock0.6 g agar (0.24 %)

salt

Mix the lobster stock, salted to taste, with theagar. Bring to a boil over medium heat whilestirring continuously. Allow to gel in therefrigerator for at least 2 hours and heat underthe salamander (hot air heater) before serving.

http://www.texturaselbulli.com

Terrine of basil

250 g basil water

0.9 g agar (0.36 %)salt

Combine 1/4 of the basil water and thepowdered agar. Bring to a boil over mediumheat while stirring continuously, remove fromheat an add the rest of the basil water, saltedto taste. Foam. Allow to gel in the refrigeratorfor at least 3 hours, in a square container sothat it has a thickness of 1 cm.


Hot vegetable mousse

2.5 g agar (0.33 %)500 g water

50 g dairy cream (thick)200 g vegetable pure (mashed and thinned)pepper(xanthan)

Prepare the vegetables (try French sweet

peas), blend with cream and water and strain.Bring to boil and add agar. Stir well for a fewminutes (can use blender). Add flavoring(pepper, etc.). Leave to set a few hours.

When cold, put into blender and blitz the gelinto a mashed runny puree. Pour into 1 L heatresistant whipper. If not runny, add a littlewater and if too runny add a small pinch ofxanthan. Blend again a few minutes.

Follow recommendations of dispenser supplierand charge with nitrous oxide. Heat whipper insaucepan of water till warm. Layer some hotvegetable puree on top of a soup or onto avery hot plate

http://www.gastronomie.kalys.com

Hot red berry chantilly

250 mL sweetened red berry sauce3-4 g agar (1.2-1.6 %)

Disperse the agar in the berry sauce and heatto a minimum of 85-90 C (below agar will notwork). Pour this mix onto a tray and leave toset. Blend the gel till it is almost liquid.

Heat to 70 C (if you heat it more, the agarmelts), sieve and pour into an heat resistant0.5 L whipper. Charge with nitrous oxide,shake and dispense. The result is a hotmousse, which is stable but very fluid. Keepcanister in a warm bath to avoid blocking thenozzle.

Chef Simon via http://www.gastronomie.kalys.com

Agar gel cubes

125 mL orange juice (for color add some

cordial or red food color)1.3 g agar (1.0 %)

or

200 g strawberry cordial500 mL water10 g agar (1.4 %)

or

80 g violet cordial450 mL water

8 g agar (1.5 %)


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Bring the liquid(s) and agar to boil. Stir well.Pour into containers. Set aside 2 hours to cooldown. Turn agar gel out and cut into cubes.


Fruity flan dessert

3.0 g agar (0.375 %)750 mL whole milk50 g dairy cream1 t vanilla extract30 g sugarpieces of fruit, raisins or gelled dulce

Blend agar, milk and cream and heat to boilingpoint. Maintain boil for a few minutes. Strainand pour into small pots or ramekins. To flavor,add flavors and aromas at boiling point and stirin. Pour onto pieces of fruit or gelled dulce.You might also try adding some sodiumalginate pearls or raisins.

If you mix the gel in a blender and then expandin a whipper or use a whisk you can produce alight heat stable mousse.


Fruit jelly

5 g agar (~ 0.4 %)500 g halved peaches in syrup500 g halved peaches/pears without syrup200 g sugar (or use 50 g maltitol, 50 g

maltodextrin and 100 g glucose)

Flavoring to taste:1 spent vanilla podbasillemon/orange rindnutmeggingergreen pepperorange liqueurorange cordial

Strain the fruit. Collect the syrup from the cans

and add the agar. Bring to boil.Heat the fruit and sugar in a large saucepan.Blend to pure. When boiling add agar andcanned fruit syrup. Add flavoring.

Stir well and evaporate 20% of the solution. Ifdesired, add some orange liqueur or orangecordial for extra bitterness. Pour into jam jarsor ramekins and leave to set all night.

Variation: With 10 g of agar, you obtain aharder gel closer to a firm jam.


Agar drink with lime

Agar jelly25 g agar (1.5 %)1.2 L water480 g sugarfood coloring

Syrup150 g rock sugar4 pandan leaves

Drinkfreshly squeezed lime juiceice waterice cubes

For agar jelly: Put agar, water and sugar in apot. Mix well and bring to a boil. Once itreaches boiling point, lower heat and simmer

for about 15 minutes till the mixture issomewhat clear. Add coloring and stir well. Putinto a mold and set in the fridge. When it is set,grate it finely.

For Syrup: Put sugar, pandan leaves orpandan essence and water into a pot. Bring toa boil and lower heat. Simmer for another 15minutes until sugar has melted and the syruphas thickened slightly.

Put into a tall glass some grated Agar, Syrup,lime juice and top up with ice cubes and icewater.

http://www.recipezaar.com/147596

Sweet Potato Jelly

200 g sweet potatoes, diced200 mL coconut milk20 g agar (1.6 %)100 g sugar750 mL water1 pinch salt2 screwpine leaves, knotted (pandan) or 1/2teaspoon pandan extract

Steam sweet potatoes until soft. Combine thesweet potatoes and coconut milk in a blender.Strain mixture through a fine sieve. Combineagar powder, sugar, water and pandan leavesin a saucepan and bring to a boil until agardissolves. Stir in pureed sweet potato andcoconut mixture and simmer over low heat.Add a pinch of salt and pour the jelly mixtureinto a wet tray or mold. Leave aside at roomtemperature to set, then chill well beforecutting into desired shapes.


Chocolate flavored doughnut icing

64 % sugar


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12 % water9 % alkalized cocoa powder9 % vegetable shortening3 % agar (cold soluble)3 % skimmed milk powder

Blend all dry ingredients. Slowly add dry

ingredients to stirred water at 50 C. Blenduntil smooth. Yields a soft icing with minimalflow suitable for doughnuts.

http://www.cybercolloids.net

Chocolate mousse

300 g cocoa (60%)250 g whipped cream200 g milk1/2 vanilla pod70 g egg yolk50 g icing sugar4 g agar (0.46%)

For citrus marmalade1/2 lemon1/2 lime1/4 orange150 g sugar2 g agar (~ 0.5%)50 g sugar120 g water

Cut the chocolate into small pieces and melt itin a double boiler. Boil the cream, milk and

vanilla. Once it boils, add the agar and cook forsome minutes. Mix the egg yolks and the sugarand add it to the cream mixture. Add themelted chocolate as well and mix very welltogether. Pour in a bowl and let it rest in thefridge over night.

Citrus marmalade: cut the lemon, the lime andthe orange (like for a fruit salad). Cook and addthe sugar. Let it cook until getting a coarsepure. Mix the sugar and the agar in the waterand heat to dissolve. Put it together with thefruits and cool it down.

http://www.inicon.net

Battered baby squids with agar noodles

Noodles:3 dL white wine vinegar2 dL concentrated fish stock1 dL soya sauce30 g squid ink7 g agar (1.1%)

Garlic oil:3 cloves garlic

2.5 dL Extra virgin olive oil

Battered baby squids:

tempura0.5 kg baby squidssunflower oil

Heat vinegar, fish stock, soya sauce and squidink in a saucepan. When the mixture starts toboil, add agar and leave it boiling for 2 minutes.

Cool mixture in a mould in the fridge. Whencold, cut the mixture to noodles with a verysharp knife or with a special device for makingnoodles.

To prepare the garlic oil, slice the cloves andfry with the virgin oil in a pan until they get aIight brown color.

From the baby squid only the tentacles will beused. Clean and salt the tentacles beforedipping them in tempura and fry with generoushot oil. Strain.

Serve on spoons, the noodles at the bottom,dress with garlic oil and the baby squid on thetop.

Adapted from http://www.inicon.net

Coconut jelly with strawberry sauce

0.25 L milk15 g grated coconut75 g sugar1 g agar (~ 0.25%)1/2 lemon, juiced25 g cream

Strawberry sauce:250 g strawberries50 g sugar

Cook the milk together with the grated coconutand the sugar. When it boils, add the agar andcook for 3 minutes. Leave it to cool down untilit is tepid and add the lemon juice and thecream. Pour the liquid in a mold and cool it inthe fridge. Cut it into different shapes.

Wash and chop the strawberries, add thesugar and grind. Serve the coconut jelly with a

little bit sauce on the top.


Cold cod-fish salad with agar wrapping

For agar film:100 mL water1 g agar (1.0 %)1 g glycerol

For cold cod-fish salad:assorted chopped saladcod-fish

chick peasred pepper


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minced olivesparsleyoilsaltvinegar

For agar film: dissolve agar in water. Bring to

boil for 1 min on low heat. Remove from heatand leave to cool. When lukewarm, addglycerol. Mix well and pour over a plastic foil toobtain a thin film of agar which gels withinminutes.

Once the film has gelled, a little bit of salad isadded and is rolled in such a way that the filmof agar and glycerol wraps the salad in a roll.

For cold cod-fish salad: chop cod-fish, redpepper, olives and parsley in small pieces andmixed with the chick peas. Next, oil, vinegarand salt are added. AII should be mixed welland served on the plate together with the agarand glycerol roll garnishing previouslyprepared with salad.


Pineapple and blue cheese

200 g pineapple40 g Fourme dAmbert20 g granny smith (cut into julienne)20 g fennel (cut into julienne)30 g syrup (sirop de Lige)powder sugarlemon juice1.5 g agaroil of grilled pistachio nuts3 g harissa

Cut 4 fine round pieces out of the pineapple.Place on a silpat, cover with powder sugar, dryinto an oven of 110 C during 50 minutes.When ready and still hot roll the pineapple intocylinders.

Make juice out of the rest of the pineapple. Addlemon juice and agar. Heat to solve the agar,

pour in the liquid into a rectangular shape andcool to solidify. Cut into pieces of 5 cm to 1,5cm.

Cut the cheese in the similar size. Put on top ofthe pineapple. Mix the syrup with the harissa.Put the apple and fennel julienne on top of thecheese. Decorate with the pineapple cylinder.Add the sauce of sirop de Lige.

Sang Hoon Degeimbre viahttp://foodfordesign.blogspot.com

Carrageenan

Porcini amber

5 fresh porcinis200 g porcini stock3 g kappa carrageenan (1.5%)

Slice the porcinis to a thickness of 0.3 cm. Mixthe stock with the kappa carrageenan andbring to a boil until dissolved. Dip a porcinislice into the mixture and place on a flat tray.Repeat with the rest of the slices.

Source: http://www.texturaselbulli.com

Gelatinated cucumbers in bloom

20 cucumbers in bloom100 g brine from pickled gherkins

0.75 g kappa carrageenan (0.75%)

Wash the cucumbers in bloom and refrigerate.Combine 100 g of brine from pickled gherkinswith the kappa carrageenan in a saucepan.Bring to a boil. Dip the cucumbers twice in thewarm mixture and refrigerate.


Milk gelatin

200 g milk0.6 g iota carrageenan (0.3%)

Mix the milk with the iota carrageenan andblend with a hand-held mixer until completelydissolved. Pour into a saucepan, heat to 80 Cand allow to gel in the refrigerator.


Pineapple gelatin

250 g pineapple juice0.3 g iota carrageenan (0.12%)

Mix the pineapple juice with iota carrageenanand pour into a saucepan. Bring to a boil and

allow to gel in the refrigerator.Source: http://www.texturaselbulli.com

Chocolate foam, chantilly and dessert

3.5 g carrageenan (0.28%)600 mL water200 g melted chocolate400 g dairy cream50 g sugar1 teaspoon of instant coffee

Heat all ingredients to minimum 80 C a fewminutes. Leave aside to set. A gel will form.Beat the gel into a smooth thick solution.


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Option 1: Serve chilled or heated as a hotsauce.

Option 2: Pour into a heat resistant whipperand charge with nitrous oxide. Shake well.Dispense onto a plate as decoration or onto ahot cocoa or coffee drink. Serve hot or cold.

Option 3: Melt chocolate in a double boiler.Whisk cream and sugar and fold into chocolate.Heat water to boiling point and addcarrageenan while stirring. Add the chocolateand cream mix using blender. Add flavoring totaste (amaretto, cordial, instant coffee, liqueuror nuts). Pour hot into ramekins or a large dish.Leave to cool down a few hours. Serve roomtempered or chilled. Variation: Blitz thischocolate flan into a rich unctuous cream (addchunky flavoring after this step i.e. nuts, agardrops, sodium alginate pearls, pieces of fruit)


Frappuccino

5 dL ice2-4 shots of espresso1.5 dL milk1 g carrageenan (~0.13%)chocolate syrup to tastesugar to taste

Blend the espresso, chocolate and milk on lowspeed, then add carrageenan gingerly, butquick. Then add all the ice right away, andblend on high for about 30 seconds to a minute.Substitute some of the milk with heavy cream ifdesired.

CoffeeKid at http://www.coffeegeek.com

Frappuccino

Unflavored mix1 L milk0.5 g carrageenan (0.04%)125 g sugar115 g nonfat powdered milk

For Frappuccino2 dL unflavored mix2 dL ice30 mL ground chocolate (Ghirardelli or similar)1 espresso shot

Unflavored mix: Mix ingredients in blender, atleast one day ahead. Chill.

Frappuccino: Pour unflavored mix into blender.Add ground chocolate and a single shot ofchilled espresso. Add ice, blend until smooth,and pour into cup.

JR at http://www.coffeegeek.com

Fruit-flavored water dessert jelly

sugar 15.0020.00%carrageenan (kappa/iota blend) 0.600.90%potassium citrate 0.200.35%citric acid 0.300.45%color

flavorwater to 100%

Mix ingredients. Heat. Cool to set.

CRC Handbook of hydrocolloids


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Gelatin

Pia colada espuma

600 mL pineapple juice350 mL coconut milk50 mL rum (brown, 35% vol)10 g gelatin (1.0%)

Soak gelatin. Heat 1/8 l pineapple juice to 60C and stir in the pressed out gelatin. Mixcoconut milk, pineapple juice and rum, add thedissolved gelatin. Fill into a 1 L whipper andcharge with nitrous oxide. Chill in therefrigerator for several hours. Shake thewhipper vigorously upside-down beforedispensing.

Serving tip: top pineapple juice with piacolada espuma.

http://www.espumas.com/

Cucumber yoghurt espuma

0.5 kg salad cucumbers0.5 kg yoghurt (3.5% fat)10 g gelatin (1.0%)dillgarlicsaltwhite pepper

Wash the cucumbers and cut them into pieceswithout peeling them. Combine cucumber

pieces, yoghurt and spices, pure in a blenderand strain through a fine sieve. Soak gelatin incold water. Place the squeezed out sheets intoa saucepan with a little bit of the mixture and,constantly stirring, dissolve the gelatin. Next,add the cucumber blend to the gelatin, passthrough a fine sieve and pour this mixture intothe 1 L whipper. Charge with nitrous oxide andshake. Chill in the refrigerator for several hours.Shake the whipper vigorously upside-downbefore dispensing.


Raspberry Espuma

900 g raspberries110 g sugar (add to taste)10 g gelatin (1.0%)(raspberry brandy)

Soak the gelatin in cold water. Boil raspberrieswith sugar, pure and pass through a finesieve. Heat 200 mL of the raspberry puree to60 C and stir in the pressed out gelatin. Addthe remaining puree and leave to cool. Beatwith a whisk before pouring into a 1 L whipper

and charge with nitrous oxide.iSi North America via http://www.prairiemoon.biz

Asparagus Espuma

1000 g peeled white asparagus10 g gelatin (0.7% of final composition)saltsugar1 lemon

100 mL heavy cream (33%)

Boil the asparagus in salt water with the sugarand a slice of lemon until done. Puree theasparagus with 300 mL of asparagus juices ina mixer, and pass through a fine sieve. Seasonto taste. Soak gelatin in cold water. Heat 100mL of the asparagus puree to a temperature of60 C, stir in the pressed out gelatin, then addin the remaining mixture. Allow to coolthoroughly and stir in the cream. Pour into the1 L whipper, charge with nitrous oxide, shakeand leave to cool in fridge. The resulting

consistency is firm and creamy.

Tip: To make a green asparagus Espuma,simply replace the white asparagus withblanched and pureed spinach.

iSi North America via http://www.prairiemoon.biz

Mango espuma

375 g ripe mangoes50 g sugar3.4 g gelatin (0.6%)125 mL orange juice(add rum to taste if desired)

Soak the gelatin in cold water. Boil dicedmangoes, orange juice and sugar, puree andpass through a fine sieve. Heat 100 mL of thepuree to a temperature of 60 C and stir in thesqueezed out gelatin. Add the remaining pureeand allow to cool. Beat with a whisk beforepouring into a 0.5 L whipper. Charge withnitrous oxide and shake vigorously. Chill in therefrigerator for several hours. Shake thewhipper vigorously upside-down beforedispensing. Serve with fresh or marinatedmango dices.


Jellied gin and tonic

Lime slices1 lime60 g simple syrup1 t citric acid

Sugar-soda-acid mixture14 t bicarbonate of soda14 t confectioners sugar1/4 t citric acid

Jellied gin and tonic


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2.5 g gelatin (3.3%)25 mL gin50 mL tonic water

Freeze lime and cut into chips with deli slicer.Coat slices in simple syrup and citric acid.Bake at 65 C until crisp.

Mix bicarbonate of soda, sugar, and citric acid.

Soften sheet gelatin in cold water for twominutes. Warm gin and add gelatin and tonicwater. Pour into a shallow baking pan linedwith plastic wrap and refrigerate for two hours.Cut into 1.5 cm cubes. Put cube onto lime chip,sprinkle on sugar-soda-acid mixture (the acidcombines with the baking soda for acarbonated feeling on the tongue), and serve.

Eben Freeman via http://www.wired.com

Cold Coffee Espuma

325 mL cold espresso125 mL heavy cream (33% fat)75 g sugar3.4-4 g gelatin (~ 0.65-0.75%)

Soak gelatin sheets in cold water until soft.Heat 100 mL of espresso to 60 C and removefrom heat. Dissolve sugar. Squeeze water fromgelatin sheets well, add to hot espresso andstir to dissolve. Add remaining cold espressoand set aside to cool slightly. Before gelatinsets, add cream, then stir.

Use 0.5 L whipper. Pour mixture into bottle,charge with nitrous oxide and shake well. Chillfor several hours before dispensing. Keeprefrigerated.

Ferran Adria via http://www.movable-feast.com

Fruit Espuma

250 g fruit pure (raspberry, strawberry,passion fruit, etc.)65 g corn syrup60 mL water

1.7 g gelatin (0.45%)Pass fruit pure through a sieve or chinois toremove any fruit chunks or seeds. It is veryimportant that the pure be as smooth aspossible. Combine pure, water (eliminate thewater in the recipe if you use juice) and cornsyrup in a sauce pan. If you are using sheetgelatin, soften in a small amount of cold water.When softened, remove from water andsqueeze out excess water. Over low heat,gently heat fruit mixture until warm and addyour gelatin. Remove from heat and stir untilgelatin is dissolved.

Pour fruit puree into an 0.5 L whipper makingsure not to fill it more than halfway. Charge

with nitrous oxide. Chill for about 1 hour, andshake well before using.

Ferran Adria via http://fooddownunder.com

Watermelon Foam

0.5 L watermelon juice5 g gelatin (1.0%)

Heat half of the watermelon juice. Dissolve thegelatin sheets in the hot watermelon juice. Addthe rest of the juice. Strain the juice andtransfer to a 0.5 L whipper. Charge the whipperwith nitrous oxide and refrigerate until chilled.

Jos Andrs

Saffron Foam

440 mL heavy cream60 mL whole milk2 t saffron threads170 mL white wine3.4 g gelatin (0.75%)saltwhite pepper

Combine the white wine and saffron in a smallsauce pot and simmer over medium heat untilliquid is reduced to 60 mL. Add the heavycream and milk and gently bring to a simmer.Meanwhile, bloom gelatin in cold water untilsoft, about 5 minutes, then squeeze gently toremove excess water and add to the cream

mixture. Season with salt and white pepperand strain through a chinois. Chill to roomtemperature and fill 0.5 L whipper. Charge withnitrous oxide. Shake and refrigerate for 2-4hours before using.

http://www.isinorthamerica.com

Citrus Foam

375 mL orange juice25 g sugar375 mL heavy cream1/2 lemon, juiced

2.5 g gelatin

Combine orange juice and sugar and reduceover medium heat by half. Add the juice of halfa lemon. Bloom gelatin in cold water until soft,about 5 minutes, then squeeze gently toremove excess water and add to warm juicereduction. Add juice to heavy cream and strainthrough a chinois. Fill 0.5 L whipper andcharge with 1-2 cream chargers. Shake andrefrigerate for 2-4 hours before using.


Red Beet Foam

1.8 kg red beets


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2.5 dL heavy cream4.3 g gelatin (1.0%)saltwhite pepper

Peel and juice the beets. This yields approx. 1L of juice. Reduce beet juice to 180 mL over

medium heat. Bloom gelatin in cold water untilsoft, about 5 minutes, then squeeze gently toremove excess water and add to the warmbeet juice. Gently heat heavy cream until tepid.Combine cream and beet reduction. Seasonwith salt and white pepper then strain througha chinois. Chill to room temperature, fill 0.5 Lwhipper and charge with nitrous oxide. Shakeand refrigerate for 2-4 hours before using.


Key Lime Cloud

300 mL key lime juice300 mL water300 g sugar2 g gelatin (0.2%)50 g egg white powder(1 egg white equals approximately 5 g eggwhite powder + 35 g water)

Bring 150 mL water and all sugar to a boil. Mixrest water with egg white powder to hydrate.Dissolve bloomed gelatin in syrup, cool to 45-50 C, mix with lime juice, then rehydration eggwhites. Strain, chill to 4 C, then mount until

fluffy.http://willpowder.net

Clover club

For rhubarb infused gin200 mL gin50 grams fresh rhubarb

For pomegranate grenadine200 mL pomegranate juice100 mL sugar

For the drink50 mL rhubarb-infused gin25 mL lemon juice12.5 mL pomegranate grenadine25 mL gomme syrup3.4 g gelatin (3.0%)

Gin and rhubarb are cooked sous vide for onehour at 68 C to make the rhubarb-infused gin.

Squeeze pomegranate juice into a saucepanwith the sugar and cook until dissolved tomake the pomegranate grenadine.

For the drink, placed ingredients into a whipperor a soda siphon which is then charged with 1cream charger. The liquid and canister are

chilled, shaken vigorously and the foam ispoured into a glass. The Clover club is servedimmediately with the clove sugar on the side.

For the clove sugar: Clove flavored hard boiledsweets are put into a blender and turned into apowder. This powder is then placed into a

candy floss machine with sweetener to createthe spun sugar.

Tony Conigliaro via http://guardian.co.uk

Olive oil gummy bears

25 g glucose2.5 vanilla pods80 g caster sugar10 g gelatin (2.0%)100 mL water100 g isomalt200 mL olive oil (use best quality available)

Bloom gelatin. Heat water, sugar, glucose andisomalt to 90 C, stirring continuously till all hasdissolved. Mix in olive oil using blender orimmersion blender. Stir in seeds from vanillapods and gelatin (squeeze out water first).Pour into mould or tray and leave to set infridge. Cut in pieces and cover with castersugar and vitamin C (acid).

Paco Roncero, translated from http://www.chefkoch.de

Pia Colada espuma

600 mL pineapple juice350 mL coconut milk50 mL brown rum

10 g gelatin (1.0%)or1 g xanthan (0.1%)

Bloom gelatin. Heat a little of the pineapplejuice and dissolve gelatin. Add remainingliquids. If using xanthan, it can be addeddirectly to the liquids using a blender orimmersion blender. Strain liquid, transfer to

whipper and charge with nitrous oxide. Leavein fridge for some hours before serving.

From Fizz magazine via http://www.cuisine-concept.de

Slightly acidic and sweet foam

200 g squeezed lemon juice5 g gelatin (1.6%)5 g honey100 g sugar

Melt the gelatin in the hot white stock andhomogenize. Put the mixture in bowl and usethe electric whisk at full speed. Cool the

mixture by putting the bowl in frozen water, thegelatin would get hard. Stop the whisk, when


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the mixture gives a firm foam and when thegelatin sets in gel. Store it in the fridge or use itdirectly.

http://www.inicon.net

Gellan

Consomm macaroni

250 g beef and chicken stock6.5 g gellan (2.6%)

Mix gellan with stock and blend. Bring to a boiland transfer to a container. Allow to gel andslice with a mandolin into 0.15 cm thickrectangles. Roll each rectangle with the help ofa pvc-rod (0.3 cm in diameter) to makemacaroni.


Saffron tagliatelle

250 g unsalted consomm10 saffron threads4.8 g gellan (1.9%)

Combine the three ingredients and bring to aboil. Allow to gel in a flat tray. Cut into 0.5 mmthick strips to make tagliatelle.


Almond fluid gel

800 g skimmed milk300 g roast almonds3 bay leaves30 drops almond essence18 g sugar

7.5 g salt5 g gellan gum (0.44%)

Heat all ingredients except the gellan gum androughly blend with the hand blender. Leave toinfuse for 10 minutes. Pass through a finemesh sieve, discarding the almond, and thenreturn to the boil. Using a hand blender, blitz inthe gellan gum until dissolved and removefrom heat. Place in fridge and blend repeatedlywhilst cooling until smooth.

Heston Blumenthal via http://www.nespresso.com

Carrot Lolly100 g carrot juice10 g icing sugar10 g maltodextrin1 g gellan gum (0.83%)orange zest as needed

Preheat the oven to 100 C. Blend all theabove ingredients and bring to the boil,continue to boil for 2 minutes. Pour into acontainer and cool over ice rapidly. Once thismixture has cooled it will have a hardconsistency, which is then blended into a

smooth paste. Cut out of cardboard an oblongtemplate 2 cm x 3 cm. Line a baking sheet witha non-stick mat. Using the template, spread


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the mix over the sheet. Sprinkle some gratedorange zest over the lollies. Place a toothpickor lolly stick into the mix half way up the tuileand half sticking out of the mix. Bake in thepreheated oven for 2.5 hours.

Heston Blumenthal via http://www.nespresso.com

Pomegranate and vodka fluid gel

1 g low acyl gellan (0.5%)95 g pomegranate juice6 g water100 g vodka

Heat pomegranate juice and water to 65 C.Add gellan, blitz with immersion blender.Continue mixing by hand until cool and partiallyset. Add vodka and blitz with immersionblender.

Larry at http://chiantiblue.blogspot.com

Apple puree

20 apples, cored, peeled and chopped130 g sugar1 vanilla bean750 mL white wine810 g apple puree203 g water, cold203 g white wine, cold2.6 g high acyl gellan1.9 g low acyl gellan1 g maltodextrin

In large saut pan, cook apples with sugar,vanilla bean, and white wine over medium heatuntil liquid becomes syrupy. Discard vanillabean, then puree apples until smooth. Heatapple puree in a pot until warm.

Blend water and wine with high and low gellanand maltodextrin for 2 minutes with hand heldelectric blender. Heat in sauce pot until itsthick then becomes loose again. Workingquickly, add wine mixture to apple puree andmix well using hand held blender then pour into

a plastic container lined with plastic wrap,pressing wrap down over top. Chill for onehour and cut into desired shapes. Warm in anoven or microwave, sprinkle top with sugarthen caramelize using torch.

Sam Mason via http://www.starchefs.com

Amaretto jelly

3 g gellan gum150 g water300 g Amaretto200 g sugar

Hydrate the gellan gum in the water. In a smallpan heat the amaretto and sugar. Combine

both mixtures and cool. Pour into a half sheetpan and allow to set. Cut into cubes.

Tom Wellings via http://www.starchefs.com

Banana-Cocoa Raviolis

Banana-Cocoa Raviolis Base800 g sugar480 g glucose120 g chocolate powder600 g water

Raviolis1 kg banana puree237 g base137 g water1.5 g low acyl gellan

Banana-Cocoa Raviolis Base: Take the sugarand glucose to a medium caramel and slowlywhisk in the water and chocolate. Cool.

Raviolis: Freeze banana puree into tubes andcut into 1 inch-slices. Bring ravioli base withwater to a boil and add the gellan. Cool to 40C and quickly dip the frozen banana slices.Allow to thaw.

Sam Mason via http://www.starchefs.com

Fruit juice jelly

250 g water250 g fruit juice

90 g sugar2.4 g citric acid, anhydrous1.8 g tri sodium citrate dihydrate0.9 g low acyl gellan (0.15%)

Pre-blend all the dry ingredients. Heat thewater to boiling and dissolve the dryingredients in the hot water. Add the fruit juice,mix and chill. The gel sets at approximately4045 C and the use of chilled fruit juice withdry-mix desserts ensures a rapid set.


Fluid gel for beverages

Part 1112 g sucrose0.60 g tri sodium citrate dihydrate0.28 g low acyl gellan gum (0.028%)0.20 g sodium benzoate862 g deionized water

Part 25.00 g citric acid0.25 g calcium lactate15 g deionized water

Blend the sucrose, tri sodium citrate dihydrate,gellan and sodium benzoate and disperse in


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the deionized water of Part 1. Heat thedispersion to 7080C to hydrate. Dissolve thecitric acid and calcium lactate in the deionizedwater of Part 2 and add to the hot gumsolution. Cool the sample to below 15 Cundisturbed. Gently agitate the sample to form

a fluid gel.CRC Handbook of hydrocolloids

Pulp suspension beverage

338 g water100 g fruit juice60 g sugar0.25 high acyl gellan gum (0.05%)0.25 g tri sodium citrate dihydrate0.9 g citric acid anhydrous0.5 g potassium citrate

Blend gellan with tri sodium citrate dihydrateand disperse in the water. Heat the dispersionto 90 C to hydrate the gum. At 90 C add theremaining dry ingredients and the fruit juice.Cool to room temperature whilst mixing to formthe fluid gel.


Gum arabic

Marshmallows

2 egg whites15 g marsh mallow roots500 g gum arabic500 g sugar1.25 L watercolor (optional)1 T orange blossom extract2 T starch

Wash the roots (peel fresh roots) and slice intosmall pieces. Whisk egg whites hard. Bring thepieces of root to boil in the water. Leave tosimmer for 30 min. Strain through strainer,coffee filter or towel. Pour the gum arabic intothe hot water. Under mild heat stir with awooden spoon to dissolve completely.

Continue to stir. Disperse the sugar in thesolution and evaporate till the liquid is syrupy.Add in the egg whites and flavoring. Continueto evaporate while whisking. Add any coloringnow. Whisk in. Sift the starch over a tray or apiece of baking paper or foil. Pour the pasteover the starch. Leave to set several hours.Unmold or remove from container and cut intopieces or strings.

Variation: Replace 0.25 L water and 50 g sugarby 150 g flavored cordial (mint, violet, poppy,raspberry...)



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Lecithin

Tea air

1 L milk200 g muscovado sugar20 g lapsang soochong10 g lecithin (0.83%)

Bring milk and sugar to a boil, infuse tea fourminutes. Strain, add lecithin, and froth withemulsifying blade of immersion blender.

http://willpowder.net

Vodka Prairie Oyster

25 mL vodka10 mL Worcestershire saucesoya lecithin20 mL clarified tomato juice

oilvinegarcelery saltpeppertabascoshallots, finely chopped

The tomato juice is clarified to remove all colorand then recolored with orange (natural) fooddye. The juice is frozen within a small roundmould, shaped like an egg yolk, and the frozenyolk is dipped in gelatin.

Vodka, vinegar, clarified tomato juice, oil and

lemon are mixed together. Soya lecithin isadded to the Worcestershire sauce and blitzedwith a hand blender to create a foamyconsistency.

The egg yolk is placed in an oyster shell andthe vodka mix poured over the top. Finelychopped shallots, salt and pepper aresprinkled on top and the Worcestershire sauceair is spooned over. The Vodka Prairie Oysteris served immediately.

Tony Conigliaro via http://guardian.co.uk

Frozen parmesan air

Parmesan solution500 g grated parmesan450 g water

Parmesan air250 g parmesan solution1.3 g lecithin (0.52%)

Mix the parmesan with the water and graduallyheat to 80 C. Steep for 30 minutes and strain.Add 1.3 g of lecithin for every 250 g ofparmesan solution obtained. Use a hand-heldmixer on the surface of the liquid, allow tostabilize for one minute and collect the air that

has formed on top. Freeze the air in acontainer of choice.


Lime air

225 g lime juice275 g water1.5 g lecithin (0.3%)

Combine the three ingredients and use a hand-held mixer on the surface of the liquid; allow tostabilize for one minute and collect the air thathas formed on top.


Peachy Soy Ice Cream

7 dL soy milk3.5 dL fresh or frozen peaches, sliced100-200 g sugar (to taste)60 mL soy oil (optional)1 T lecithin1 t vanilla flavoring or 1 whole vanilla beanpinch of salt

If using a whole vanilla bean, split it down thesides and halve it lengthwise. Scrape out theinsides and use the inner vanilla beanscrapings for flavoring (Do not use the beancasing). Blend all the ingredients together in ablender until smooth and creamy. If you preferchunks of peaches, chop the peaches

separately and fold into the soymilk mixturejust before freezing. Freeze according to yourice cream maker instructions.


Bread Machine Dough Enhancer

2.3 dL lecithin granules1 T vitamin C powder1 T ground ginger

Mix ingredients and store in a tightly closedglass jar. Use the same amount of enhancer

as the yeast. The ginger boosts the yeast, andmakes it act more swiftly. The ascorbic acid(vitamin C), strengthens the gluten. Thelecithin granules aids the oil in causing thestrands of gluten to slip against each othermore easily.


Apple strudel

6 apples, thinly sliced2.5 dL currents or chopped raisins2.5 dL blanched almonds

1.2 dL chopped dates1 t vanilla1 t cardamom


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For pastry180 g whole wheat flour1.2 dL cold water2 t oil1 T lecithin

pinch of saltMix flour and salt together, add oil and lecithin;mix well. Add water, handling as little aspossible. Roll pastry out very thin on a largesmooth slightly floured kitchen towel (stretchpastry).

Combine all ingredients for filling. Spread theapple filling on pastry to about 5 cm of one endof pastry and all over the rest. Lift one end ofthe towel so it begins to roll. Roll it onto acookie sheet and tuck ends under. Bake at160-180 C for 1 hour. Slice like a jelly roll and

serve with vanilla ice cream.http://www.cooks.com

Methyl cellulose

Tender broad bean balls

Methyl cellulose mix100 g water3 g methyl cellulose

For broad bean balls65 g shelled tender broad beans20 g methyl cellulose mix(methyl cellulose in final composition: 0.7 %)

Mix the two ingredients at room temperature inthe blender to obtain a lump-free mixture.Strain and leave to sit in the refrigerator for 24h. Mix the shelled tender broad beans with themethyl cellulose mixture. Make 8 balls of 8.5 geach. Keep in the refrigerator. Put the balls insalted water which has been kept hot at 90 C

and leave to cook for 1 min.Source: http://www.texturaselbulli.com

Hot Vanilla Ice Cream

306 g whole milk yogurt230 g cream cheese80 g agave nectar154 g water1 Bourbon vanilla bean scrapedpinch of sea salt11.55 g methyl cellulose (1.5 %)METHOCEL Super Gelling A-Type Food Gum

(SGA 150) from Dow was used for this recipe.

In a blender puree together the yogurt, creamcheese, agave nectar, the insides of the vanillabean and the salt. Blend just until the mixturecomes together as a smooth puree, but do notaerate. Meanwhile, heat the water up to a boil.As soon as the water boils remove from theheat and whisk in the methyl cellulose. Oncethe methyl cellulose is dispersed, add it to theblender and puree the contents until themixture is homogenized, again avoid aeration.

Once the mixture is combined, pour it into a

bowl over an ice bath to chill. Let the ice-coldmixture rest for at least an hour, preferablyovernight before poaching the ice cream.

When ready to make the ice cream, heat a potof water to a boil. When the water boils, shutoff the heat and scoop the ice cream base. Asyou scoop, wipe the edges of the ice creamscoop, and then immerse the scoop and itscontents into the hot water. You will see the icecream set, and then dislodge it from the scoop.The ice cream should poach for about oneminute for small scoops and longer for larger

scoops. (Depending on how much ice creamyou are poaching you may have to turn theheat back on to keep the water hot.)


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Once the ice cream is set, remove the scoops,drain briefly on a paper towel and place intoserving dishes with whatever garnishes youwant. As the mixture chills the ice cream willmelt in your dish, blending with the garnisheslike and actual cold ice cream sundae.

http://ideasinfood.typepad.com

Olive oil soba noodles

2 g methyl cellulose (0.625%)80 mL water (room tempered)1 g salt240 mL olive oil (room tempered)

Dissolve methyl cellulose in water. Leave overnight so air bubbles can escape. Add salt andolive oil slowly, like when making mayonnaise.Use a good olive oil preferably a mild, fruityone rather than a bitter one (ValerramaHojiblanca). Use a whisk rather than animmersion blender when mixing. Transfermixture to syringe (or equivalent) and extrudeinto hot, clear liquids/soups.

Joachim Eisenberger via http://www.bosfood.de

Thin film

100 g water1.5 g sugar1.5 g methyl cellulose (1.5%)

Mix the powder of methyl cellulose with sugar.

Heat up 1/3 of the water until the first bubble ofboiling. Pour the powder of methyl celluloseand sugar in rain while moving. Put it in amixer or in a blender to homogenize thesolution. Add the remaining water in themixture, continue to mix the solution for 30min. Take 10 g of solution, pour it in a Petridish (flat dish with diameter of 10 cm). Let thesolution at room temperature for 48 hours. Thethickness of the film is approximately 0.1 mm.


Soya burgerssoya protein 21%vegetable fat 15%starch 2%potato flour 2%methyl cellulose 2% (Benecel type M043)dried onion 1.5%salt 1%seasonings and flavors 0.5%water to 100%

Methyl cellulose gels when heated. This givesshape retention. Since the gelling is thermo

reversible, it is not noticed in the final product.CRC handbook of hydrocolloids

Pectin

Green tea sour mousse

2 L water375 g fresh lime juice350 g billington's sugar32 g pectin (1.1%)60 g green tea50 g egg white25 g vodka2.5 g malic acid

Mix together water and lime juice. Mix thesugar and pectin together dry, then blend intothe water and lime juice. Bring this solution to aboil and simmer for five minutes. Let coolcompletely. Infuse the green tea in the coldsolution for two hours and then strain throughfine muslin.

Take this base mix and combine with the eggwhite, vodka, and malic acid. Pour into awhipper and charge with nitrous oxide.

To serve, spray a small amount of foam into asoup spoon, knock the foam off the spoon intoa Dewar filled with liquid nitrogen. Turn themousse over in the liquid nitrogen for around10 to 15 seconds until the entire surface hasbeen frozen. Serve.

Heston Blumenthal via http://www.rsc.org


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Sodium alginate

Melon cantaloupe caviar

250 g cantaloupe juice2 g sodium alginate (0.8%)

Setting bath500 g water2.5 g calcium chloride (0.5%)

Mix sodium alginate with 1/3 of the melon juiceand blend. Mix in remaining 2/3, strain and setaside. Dissolve the calcium chloride in thewater. Fill syringe with the melon and sodiumalginate mixture. Expel it drop by drop into thecalcium chloride solution. Remove after 1minute, strain and rinse the resulting caviar incold water.


Spherical mango ravioli

250 g water1.3 g sodium citrate1.8 g sodium alginate (0.36%)250 g mango puree

Setting bath1000 g water5 g calcium chloride (0.5%)

Blend the sodium citrate with 250 g of water,add the sodium alginate and blend once more.Bring to a boil, allow to cool and mix with themango puree. Blend 1000 g of water withcalcium chloride. Pour the contents of a dosingspoon full of the mango and sodium alginatemixture into this calcium chloride bath, leavefor 2 minutes and wash in cold water. Repeatuntil all of the ravioli are made.


Spherical tea ravioli

475 g water16 g Earl Grey tea25 g sugar50 g lemon juice1.5 g sodium alginate (0.3%)

Setting bath500 g water3.25 g calcium chloride (0.65%)

Mix 400 g of water, the tea and 20 g of sugarwhile cold and steep in the refrigerator for 24hours. Strain. Combine the lemon juice with 5gof sugar and freeze in an ice tray. Blend thesodium alginate with 75 g water. Dilute thecalcium chloride in 500 g water. Mix the tea

infusion with the sodium alginate base andallow to rest. Place in the freezer to chill but donot allow it to freeze.

Place a lemon cube in a 3 cm dosing spoonand fill the rest of it with the tea base. Place inthe calcium chloride bath for 30 seconds.

Rinse the ravioli in cold water.


Rob's liquid pea ravioli

260 g frozen peas325 g water5 large mint leaves3 g sodium alginate (0.5%)

Setting bath1500 g cold water10 g calcium chloride (0.67%)

In a bowl, dissolve calcium chloride in water.Store bowl in the fridge.

Cook frozen peas in a small amount of waterfor four minutes, adding mint leaves for the lastfive seconds of cooking. Drain, then shockimmediately in a cold water bath for threeminutes.

Mix water and sodium alginate with immersionblender until the sodium alginate has dissolved.Bring to a boil over high heat, stirringconstantly. Remove from heat and allow to

cool to room temperature. When cooled, blendwith pea mixture using an immersion blenderuntil the mixture is smooth.

Remove chilled calcium chloride solution fromfridge. Scoop pea mixture into a tablespoonmeasure in the shape of a half-sphere. Set thebottom of the tablespoon measure against thesurface of the calcium chloride mixture, thenpour the mixture in with a gentle turn of thewrist. Leave ravioli in the calcium chloridemixture for two minutes. Gently remove theravioli from the calcium chloride bath using

fingers or a slotted spoon. Place in anotherbowl filled with cold water or rinse gently underrunning water. Top with a couple of grains ofsea salt and serve immediately.

http://hungryinhogtown.typepad.com

Restructured onions

40 g onion1.1-1.3 g sodium alginate (~1%)14 g starch1 pinch salt12 g sugar, maltitol or glucose syrup

50-80 g water (low in calcium)0.2 g sodium citrate


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Setting bath16 g calcium chloride (8%)200 g water

Blend the onion under water adding starch andsodium alginate. If tap water is rich in calcium,add some sodium citrate before you add the

sodium alginate.

Use a ice cream scooper or a syringe totransfer mix to setting bath. You might also tryfilling a tray after spraying some setting bathsolution. Collect restructured shapes from thesetting bath in a strainer or with special spoon

Rinse well under running water and place in atray to dry off. For firm shapes rest samples inthe setting bath at least 10 minutes.


Cola caviar

1 g sodium alginate (1.0%)100 g cola or other soda drink(konjac or xanthan)

For setting bath8-10 g calcium chloride/calcium lactate (8-10%)100 g water

Heat soda to boil. Turn heat down. Mix thesodium alginate in. Stir well, turn heat off.Once at room temperature let the solution drip

into the setting bath. The dripping speeddepends on the viscosity of the solution. For amore viscous solution, use some thickener, e.g.0.1-0.3 g konjac or xanthan.

Collect the spheres with a tea strainer a sieveor the perforated spoon. Rinse carefully infresh water.


Sodium alginate cubes

20 g sugar or maltitol

10 g dextrin170 g fruit juice3 g sodium alginate (1.5%)1 t lemon juice1-2 g calcium citrate, calcium lactate orcalcium chloride (0.5-1.0%)

For coating50 g baking cooking chocolate10 g butter or double cream

Optional1 egg white

1 pinch of xanthan

Blend half of the fruit juice with the lemon juice,dextrin and calcium source. Blend sodiumalginate with remaining juice. Pour the first mixinto the other and blend a few seconds. Leaveto set for half an hour (setting should be almostimmediate and visible within minutes). Cut into

cubes.The cubes are heat stable and resist coolingand heating. They may be used in an icecream if cut into small pieces or to top mousseand drinks

Coating the cubes: Melt the chocolate over ahot pan (or in a double boiler) and blend in withthe butter or double cream

Pick up the sodium alginate cubes on cocktailsticks and dip into melted chocolate sauce.Place on a grid rack (strainer) and leave to setin a cool place or the fridge

Variation: If you add an egg white and a pinchof xanthan to the calcium solution and thenbeat it before mixing into the sodium alginatesolution, you will obtain a lighter gelled product.


Kir moleculaire

80 mL black currant juice20 mL crme de cassis20 mL lemon syrup1 g sodium alginate (0.8%)

champagne

Setting bath2.5 g calcium chloride (0.5%)500 mL water

Mix fruit juices and sodium alginate. Leaveover night to get rid of air bubbles. Use plasticsyringe and drip alginate solution into settingbath. Leave in setting bath at least 30 seconds.Rinse spheres with water, transfer them to achampagne glass and fill glass withchampagne.

Adapted from recipe by H. Antoniewicz & A. Arians-Derix

Thin film

100 g water or fruit juice1 g alginate (1.0%)

Setting solution for spraying100 g water5 g calcium lactate (5%)

Prepare 1% sodium alginate solution withwater or fruit juice. Pour onto flat dish, bakingplatter or similar. Prepare calcium lactate

solution and spray onto alginate film. Allowseveral minutes for setting. Small/thin films can


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be turned around and sprayed from the otherside for faster setting. Short heating in themicrowave after spraying (to evaporatecalcium solution) gives greater flexibility andstrength.


Mozzarella spheres

250 g buffalo mozzarella150 g heavy cream5 g calcium lactat (1.25%)2 tamarillo or tomato juice

Setting bath1 L water5 g sodium alginate (0.5%)

Mix mozzarella with cream and calcium lactate.Fill bowl with water and add sodium alginate.Stir until dissolved. Transfer mozzarella mix toalginate bath. Allow 2 min for setting. Injectspheres with tamarillo/tomato juice. Serve.

Dietmar Hlscher via http://www.eispreis.de

Maltodextrin

White Chocolate Powder:

80 g tapioca maltodextrin (40% of finalcomposition)120 g melted white chocolate

Place starch in Robot Coupe and add meltedwhite chocolate. Spin machine and scrape sideand bottom with spatula. Add starch as neededto create desired texture. For a fluffierchocolate powder, pass through tamis.

Adrian Vasquez via http://www.starchefs.com

Nutella powder

80 g tapioca maltodextrin (40% of finalcomposition)120 g Nutella

Combine ingredients in a food processor.Process until the mixture has the texture of soil.Pass mixture through a tamis or fine-meshedsieve to lighten its texture. Store in a cool dryplace until ready to serve.

http://hungryinhogtown.typepad.com

Bitter almond oil crumbs

12 g virgin almond oil10 g green almond oil of prune40 g maltodextrin (65% of final composition)

Mix the two oils and reserve. Add the oilmixture slowly to the maltodextrin, mixingconstantly with a hand blender until individualcrumbs begin to appear. Set aside at roomtemperature. Heat the crumbs in a frying panuntil they begin to take on a round shape andlight crunchy coating.


Bacon powder

60 mL tapioca maltodextrin120 mL rendered bacon fat

Add most of the maltodextrin to a bowl anddrizzle in the bacon fat, scraping the sides ofthe bowl with a spatula and mixing well. Addmore maltodextrin until desired texture isachieved.

Morou via http://www.starchefs.com

Sour Mix Recipe

360 mL sugar60 mL corn syrup120 mL maltodextrin

120 mL fresh lemon juice120 mL fresh lime juice30 mL lime zest


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8 g dehydrated egg white (optional)12 g citric acid480 mL water

Mix water, sugar, maltodextrin and zest in apot and gently heat until all the sugars havedissolved. Turn off the heat and add the

remaining ingredients, stirring until dissolved.Strain the mix into a 1 liter bottle. Maltodextrinincreases the viscosity of the sour mix, and ifegg whites are skipped, it also provides somefoaming capability.

http://www.theartofdrink.com

Xanthan

Iberian ham cream

50 g Iberian ham broth30 g Iberian ham fat0.2 g xanthan (0.25%)

Mix the 3 ingredients and emulsion with the aidof a turmix to obtain a creamy emulsion with nolumps. Keep in the refrigerator. This cream isused to go with the oyster and its pearl.


White sangra in suspension

500 g white sangra mix1.4 g xanthan (0.28%)

Put the sangra in a bowl with xanthan and

blend with a turmix. Strain and vacuum packthe whole mixture to extract the bubblestrapped in the interior.

The consistency obtained will enable us tomaintain elements such as herbs, fruit orspherical caviar in suspension.


Gluten Free Flour Mix

500 mL rice flour, white150 mL cornstarch80 mL tapioca flour

1 t xanthan gum

Blend and use in any recipe calling for flour.


Field poppy ice cream

ca. 800 mL plain yoghurt, stirred1 g xanthan (0.125%)10 g icing sugarred color10 g poppy flavored cordial

For cordial:100 g water100 g sugar1 pinch citric acid or 0.5 t lemon juice

Cordial: boil all ingredients and cool down

Ice cream: pour yoghurts into mixing bowl. Stir.Mix xanthan to icing sugar and add homemade cordial. Disperse xanthan and sugar withblender, the syrup will become sticky andgooey but remains liquid. Pour the cordial intothe yoghurt and whisk. Add color and flavoringto taste. Add some poppy seeds. Churn.


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Variation: xanthan can be replaced by locustbean gum.

Chef Simon via http://www.gastronomie.kalys.com

Balsamic Vinegar Dressing

30 mL balsamic vinegar20 g honey1/4 t xanthan gum60 mL extra virgin olive oilsalt

Mix in blender until smooth.


Fake cappuccino foam

0.5 L cream liquor0.4 g xanthan (0.08%)

Blend, strain and transfer to whipper. Chargewith nitrous oxide. Refrigerate.

Mix coffee liquor, ice and vodka/brandy in ashaker. Top with fake cappuccino foam andchocolate shavings.

Adapted from recipe by H. Antoniewicz & A. Arians-Derix

Coco cola

400 ml coconut juice60 g sugar160 g spray dried coconut

2.5 g xanthan gum (0.4%)Warm 14 coconut juice to dissolve sugar,followed by dried coconut, last xanthan. Bringto a boil, strain, allow to cool to 45-50 C mixwith remaining xanthan. Strain, fill soda siphon(or whipper) and charge with carbon dioxide.

http://willpowder.net

Tempura batter

1 egg100 g flour2.5 dL ice cold water

3.5-5 g xanthan (1.0-1.5 %)

Beat egg in a bowl. Add ice water in the bowl.Be sure to use very cold water. Add sifted flourand xanthan in the bowl and mix. Xanthanimproves adhesion properties of batter, i.e. foronion rings and shrimps.

http://japanesefood.about.com with modification inspiredby CRC handbook of hydrocolloids

Espumas (non-gelatin)

Spinach Espuma

500 g drained and pressed out spinach200 mL vegetable or poultry stock300 mL heavy cream (33%)saltnutmegwhite pepper

Puree the cooled spinach with the coldvegetable or poultry stock very carefully in amixer and pass through a fine sieve. Add thecream, season to taste and pour into a heatresistant whipper. Charge with nitrous oxide

Tip: Lightly brown 50 g of diced shallots andone chopped clove of garlic, add beforepureeing the mixture. Refine with just a fewsquirts of lemon juice. Try warm spinachEspuma: Pour in the ingredients when still hotor heat whipper to around 60 C.


Warm Potato Espuma

600 g boiled potatoes (boil until powdery)300 mL whole milk100 mL water in which potatoes were boiled50 g buttersaltnutmeg

Boil potatoes in salt water until done and passthrough a sieve. Mix with hot milk, water inwhich potatoes were boiled and butter. Seasonand pour into a heat resistant whipper whilewarm. Charge with nitrous oxide.


Potato Foam

250 g potatoes, peeled and cut into chunks125 mL single cream35 mL virgin olive oil, plus extra for drizzling

Place the potatoes in a pan of cold water, bringto the boil, and cook for about 20 minutes untilsoft. Drain, reserving 100 mL of the cookingwater. Place the cooked potato and the waterin a blender. Pure, adding the cream little bylittle. Follow the same procedure with the oiluntil you have a smooth emulsion. Season withsalt. Strain, then fill the siphon using a funnel.Charge with nitrous oxide, shake, and keepwarm in a bain-marie at 70 C.

Ferran Adria via http://www.chubbyhubby.net

Vanilla Yogurt Parfait

250 mL plain yogurt250 mL heavy cream


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2 T vanilla syrup

Fill 0.5 mL whipper and charge with nitrousoxide. Shake and refrigerate for 2-4 hoursbefore using.


Chocolate Mousse

400 g heavy cream1-2 t instant coffee8 T instant cocoa2-3 T cognac/brandyconfectioners' sugar to taste

Swirl to dissolve all ingredients. Fill 0.5 Lwhipper and charge with nitrous oxide. Shakeand refrigerate for 2-4 hours before using.


Foamy hot ginger mayonnaise foam

60 g egg yolk (ca. 2 yolks)130 g eggs (ca. 2 eggs)150 g sunflower oil50 g olive oil50 g ginger oil7 g Dijon mustard7 g Raspberry vinegar7 g salt

Mix all ingredients in a bowl. Pass throughstrainer and fill 0.5 L whipper. Charge withnitrous oxide. Heat in Bain Marie to 70 C.Shake every 15 min to prevent egg fromsetting.

Translated from http://www.kochpiraten.de


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Multi-hydrocolloid recipes

Dessert jelly

500 g water

90 g sugar10.2 g gelatin (type B, 240 Bloom)2.3 g citric acid anhydrous1.6 g tri sodium citrate dihydrate0.35 g low acyl gellancolor and flavor as required

Blend all the dry ingredients. Heat the water toboiling and dissolve blend into the hot water bystirring for 12 minutes. Deposit and chill.


Vinaigrette-style salad dressing

7% spirit vinegar 12.5%sugar 9.5%salt 3.2%iota carrageenan 0.3%xanthan 0.15%chopped spice pieces 1.0%colorpreservativewater to 100%

Mix and serve.


Hot transparent savory mousse

600 mL water4.2 g carrageenan (0.7%)0.4 g konjac (0.07%)3 g maltitol0.2 g xanthan (0.03%)1 soup cube or 80 g meat juices or juices froma meat dish with a bouquet garni

Mix all dry ingredients (except xanthan) andadd liquids. Heat all ingredients to close toboiling point (80C) for a few minutes. Use

power blender to avoid lumps. Strain if usingherbs. Leave solution to set. Blitz the gel in amixer with the pinch of xanthan. The gel willyield some water so you dont have to add any.

Strain through a mesh size suitable for thenozzle and pour into dispenser. Use 1 to 2 gascanisters following makers guidelines.

This mousse will be quite heat resistant andcan be served hot or warm (40-50 C max.).

By changing slightly the amounts of xanthan,you can easily modify viscosity and texture toget the best mousse.


Loukoums chew (sweets)

100 g sugar150 mL fruit juice75 mL glucose syrup15 mL lemon juice2 g of agar and tara in a 70:30 ratio

For molds2 T vegetable oil

For coating1 T glucose1 t gum arabic25 mL water

Disperse agar and tara in two thirds of fruitjuice. Heat to boil and set aside to cool. Dontlet the solution set!

Dry blend the remaining powders. Pour into asaucepan, add remaining juice and heat to boilwhile stirring well. Once all is blended, removefrom fire and mix from time to time

Put agar and tara solution on heat to melt thenpour onto other solution. Add lemon juice.Flavor or color may be added to taste. Mix welland pour into moulds or onto moulds greasedsurface

Leave solution to dry for at least 4 hours oreven overnight. Cut into pieces.

Dissolve the Gum Arabic in the water. Dip the

pieces into the solution using a clean needlethen sprinkle sugar onto them. Leave in awarm and aerated place to dry off for a fewdays.

For variation, replace agar/tara by othercombinations of gums :

1-2 g agar/tara, 70:30 ratio1-2.5 g carrageenan/tara, 70:30 ratio3-5 g xanthan/tara, 50:50 ratio0.5-1 g konjac/carrageenan, 20:80 ratio1-4 g konjac/carrageenan, 60:40 ratio


Flavored agar cream

1.5 g agar (0.7%)120 mL liquid cream (or full fat milk)30 mL milk1 t angelica liqueur30 g absinthe cordial1 g xanthan (0.5%)40 g water

Heat dairy ingredients with agar till boiling then

after a couple of minutes cut off the heat. Pourinto a large bowl and leave to set in refrigerator


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for 1-2 hours. Turn gel out and cut in pieces.Fill blender and blitz into cream.

Add liqueur, cordial, pinch of xanthan andwater (a teaspoon at a time to check texture).Whisk to beat in as much air as possible.


Ravioli filled with mango mousse, beads ofyoghurt and pine

1 ripe mango200 g mango puree3.5 g gelatin (~0.9%)2 shoots of a young pine (the very tender,fresh leaves)3.5 g of methyl cellulose (~0.9%)Lemon juiceRose leaves

For the yoghurt beads200 g yoghurt90 g double cream30 g sugar2 drops of pine extract

For the sodium alginate bath1 L water5 g sodium alginate

Cut the mango into fine (maximum 1 mm)sheets. Mix the mango puree with the shootsof the pine (cut into fine pieces). Divide the

mango puree into two parts. The first part isheated to 40 C and mixed with the gelatin.The second part is kept cool and mixed withthe methylcellulose. Beat the 2 parts togetherinto a light foam.

For the yoghurt beads; mix all the ingredients.Make an sodium alginate bath (reversespherification) by mixing the water with thesodium alginate. Fill syringes with the yoghurtmixtures. Inject the mixture into the sodiumalginate bath so you get beads (2 cm diameter).Leave the beads into the bath for 2 minutes.

Rinse in water and leave into the water untiluse.

Fold the mango sheets into 4 to form like littlecornets. Fill the cornets with the mango foam.

Dress the cornets on a plate together with theyoghurt beads, some mango coulis, leaves ofroses and shoots of pine.


Spherical olives (inverted spheres)

400 g olive juice2.5 g calcium chloride (0.625%)1.5 g xanthan (0.375%)

olive oilgarlicthymeorange/lemon peelpepper

Setting bath7.5 g sodium alginate (0.5%)1.5 L water

Mix sodium alginate and water. Keep in fridgeover night to allow bubbles to escape.

Prepare olive juice by filtering pured olivesthrough a chinoise cloth. Mix with calciumchloride. Sprinkle xanthan and mix with a handheld mixer (not an immersion blender) untildesired consistency.

Gently head olive oil with garlic, thyme, citruspeel and pepper. Cool and store in tightcontainer.

With a small spoon, transfer the thickenedolive juice to the sodium alginate bath forsetting. Rinse with water, let drip of andtransfer to aromatized olive oil.

Paco Roncero via http://www.chefkoch.de

Kiwtre (oyster and kiwi pairing)

4 oysters2 kiwis

1 spoon lemon juice1 tea spoon wasabi powder

Coconut mix100 g coconut puree1 g tara gum (1.0%)

Sepia ink mix50 g fresh sepia ink0.5 g methylcellulose (1.0%)

Mix the coconut with the tara gum. Sieve. Keepfresh during 1 hour. Mix the sepia ink with the

methylcellulose. Keep in the fridgePeel the kiwi. Cut into small pieces (5 mm) butdiscard the white parts. Mix the wasabitogether with the kiwi pieces. Open the oysters.On a plate put a spoon of kiwi pieces. On topthe kiwi. Put a drop of sepia ink and a spoon ofcoconut next to the oyster.


Balsamic vinegar syrup

100 mL balsamic vinegar (use cheap one)

30 g sugar5 g Gelespessa (3.8%)


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Gelespessa is a mixture of xanthan andmaltodextrin.

Mix until desired consistency with immersionblender.


Soya sauce foam

500 ml soya sauce25 g Gelespuma (5%)

Gelespuma is a mixture of lecithin, glucose,dipotassium phosphate and silica.

Mix soya sauce and gelespuma well withimmersion blender. Leave foam to set for 1min. Serve.


Mint jelly sauce

0.5 g konjac (0.1%)1 g carrageenan (0.2%)0.5 L watermint (dried or fresh leaves)1 grain sea salt0.5 t sugar

Prepare a herbal tea or infusion of herbs. Addsugar and grain of salt. Infuse for 10-15minutes. Add konjac and carrageenan. Bring toboil. Mix and keep on boil a couple of minutes.Strain into ramekins or bowls. To make jelly,blitz the gel in a blender after cutting intosmaller pieces.

Variation: Adding a pinch of xanthan to the gelwith a glass of water helps whisk the jelly into afoamy solution.


Spherical croquettes

250 g croquette base without flour6 g calcium gluconate/calcium lactate (2.4%)

0.8 g xanthan (0.32%)

Setting bath1000 g water5 g sodium alginate (0.5%)

Blend the sodium alginate into the water until itdissolves. Leave in the fridge 12 h to eliminateexcess air.

Dilute the calcium gluconate/calcium lactatemix in the croquette base, then mix in thexanthan with a hand blender to avoid lumps.Reserve in the fridge. Heat the croquette base

until it regains a more liquid texture. Fill a 2.5cm-diameter dosing spoon with the croquette

base and pour it into the sodium alginate andwater solution. Give the resulting sphere anelongated shape with the aid of 2 spoons sothat it looks like a traditional croquette. Leavethe croquettes in the sodium alginate solutionfor 3 min, turn them over and cook for a further

1 min. Once this time has elapsed, strain witha draining spoon and place them in hot water(60 C) for 3 min. Remove from the watertaking care not to break them. Dry thecroquettes thoroughly and coat them in friedbreadcrumb powder. Serve hot.


Spherical mussels with bacon potato soup

100 g mussel water0.5 g xanthan (0.5%)2.5 g calcium gluconate/calcium lactate (2.5%)

20 clean rock mussels200 g seawater200 g water

Setting bath1000 g water5 g sodium alginate (0.5%)

Completely dissolve the sodium alginate in thewater using a blender. Leave in the fridge for12 h to eliminate excess air.

Dilute the calcium gluconate/calcium lactatein the mussel water with the aid of a hand

blender. Add the xanthan and blend again untilobtaining a fine texture. Vacuum pack thisspherical mussel mixture to remove excess airand reserve in the fridge.

Place a mussel into a 2.5 cm-diameter dosingspoon together with 4 g of the spherical musselbase. Pour the contents of the spoon into thesodium alginate solution. It is extremelyimportant that the spheres do not touch, asthey will stick together. Cook the sphericalmussels in the sodium alginate solution for 5min. Strain the spheres with a draining spoon

without breaking them and rinse in cold water.Drain the spherical mussels and keep themcovered with the water and seawater mixture inthe fridge.

Place the spherical mussels in hot water (60C) for 3 min. Remove them from the watertaking care not to break them and place themin a spoon or on the corresponding plate.

Serve hot.


Veal bone marrow

20 g reduced red wine200 g meat stock


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0.4 g xanthan (0.33%)4.5 g calcium gluconate/lactate (3.75%)salt

Setting bath1000 g water

5 g sodium alginate (0.5%)Mix 100 g of the meat stock with the reducedred wine and add salt to taste. Dissolve thecalcium gluconate/calcium lactate into themixture. Use a hand blender to dissolve thexanthan and vacuum pack the solution toeliminate excess air. Set aside.

Completely dissolve the sodium alginate in thewater using a blender. Reserve in the fridge for12 h to eliminate excess air.

Fill a 2 cm-diameter dosing spoon with themixture of the meat stock, reduction andcalcium gluconate/calcium lactate.

Pour the contents of the spoon into the sodiumalginate bath, forming spheres. It is extremelyimportant that they do not touch, as they willstick together. Cook the spheres in the sodiumalginate mixture for 5 min.

Strain the spheres without breaking them usinga draining spoon and rinse them in cold water.Strain again and keep them covered with theother 100 g of meat stock. This inverted sphereis perfect as a sauce to accompany meat, inthis case veal marrow.


Sweet potato sweet

Sugar 37%Glucose 21%Agar 0.181%Locust bean gum 0.29%Fresh sweet potato with skin 80%.

Peel the potato. Boil it in water. Sieve it to astate of pure. Mix the pure with sugar andglucose. Concentrate by boiling until 60 Brix.

Add the agar that has previously beendissolved at 25%. Bring the mixture to 58/60Brix. Add to this mixture the LBG thatpreviously has been dry mixed at four times itsweight in sugar and dissolved in cold water at67 times the total weight. Carry all of it to a60.5 Brix, flavor and can while hot.

B. Fiszman in CRC Handbook of hydrocolloids


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Appendix

Conversion table for brand names

Name Texturas texturePro Sosa

Agar Agar AgazoonCalcium chloride CalcicCalcium gluconate Gluco

a) Gluconolactat

a)

Calcium lactate CalazoonGellan gum Gellan Gellazoon (high/low)Guar gum GuarzoonIota carrageenan Iota IotazoonKappa carrageenan KappaLecithin Lecite Gelespuma

b)

Locust bean gum LocuzoonMaltodextrin MaltoMethyl cellulose Metil CelluzoonMono/diglyceride Glice

Pectin GelGrasSodium alginate Algin Algizoon GelesferaSodium citrate CitrasSucrose esters of fatty acids SucroXanthan gum Xantana Xanthazoon Gelespessa

c)

a) A mixture of calcium gluconate and calcium lactateb) A mixture of lecithin, glucose, potassium phosphate and silicac) A mixture of xanthan and maltodextrin

Typical concentration ranges

Low Medium Hard

Agar 0.25 % 0.5 % 1.0 %

Kappa carrageenan


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Index

agar..........................................................................................................................2, 4, 5, 6, 7, 8, 24, 27calcium chloride......................................................................................................................... 18, 19, 25calcium gluconate...................................................................................................................... 26, 27, 28

calcium lactate...................................................................................................13, 14, 19, 20, 26, 27, 28carbon dioxide ................................................................................................................................. 22, 28carrageenan ...................................................................................................................... 7, 8, 24, 26, 28

iota carrageenan ........................................................................................................................... 7, 24kappa carrageenan ............................................................................................................................. 7

carragenan............................................................................................................................................. 24cream charger ................................................................................................................. 9, 10, 11, 22, 23dextrin................................................................................................................................................ 5, 19espuma.............................................................................................................................................. 9, 11gelatin ................................................................................................2, 4, 7, 9, 10, 11, 15, 22, 24, 25, 28gellan ......................................................................................................................................... 12, 13, 14

high aceyl gellan.......................................................................................................................... 13, 14low acyl gellan............................................................................................................................. 13, 24

glucose ................................................................................................................5, 11, 13, 18, 24, 27, 28glycerol ................................................................................................................................................ 6, 7gum arabic....................................................................................................................................... 14, 24isomalt ................................................................................................................................................... 11konjac ........................................................................................................................................ 19, 24, 26lecithin.............................................................................................................................. 2, 15, 16, 26, 28maltitol ................................................................................................................................... 5, 18, 19, 24maltodextrin............................................................................................................. 12, 13, 20, 21, 26, 28methyl cellulose......................................................................................................................... 16, 17, 25nitrous oxide ................................................................................................ 4, 8, 9, 10, 11, 17, 22, 23, 28pectin ..................................................................................................................................................... 17soda charger............................................................................................................................................ 4sodium alginate ...............................................................................................5, 8, 18, 19, 20, 25, 26, 27

sodium citrate ................................................................................................................ 13, 14, 18, 19, 24tara......................................................................................................................................................... 25tara gum................................................................................................................................................. 25whipper.......................................................................................................... 4, 5, 8, 9, 10, 11, 17, 22, 23xanthan..........................................................................................2, 4, 11, 19, 21, 22, 24, 25, 26, 27, 28

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Hydrocolloid Recipe Collection