🇮🇹 Salt cod mousse shaped as a tomato and coated with kappa carrageenan
The kappa-coating technique using kappa carrageenan: how to create imitation vegetables or fruit with kappa carrageenan.
Ingredients used in this recipe
🇮🇹 Salt cod mousse shaped as a tomato and coated with kappa carrageenan
Chef Luca Scoppa
4
15 minutes
20 minutes
Italian
Starter
The kappa-coating technique using kappa carrageenan: how to create imitation vegetables or fruit with kappa carrageenan.
Ingredients
- 500g whipped salt cod
Tomato kappa coating
- 340g water
- 80g tomato purée
- 3.4g kappa carrageenan
Directions
Prepare traditional whipped salt cod: it is usually boiled for 20 minutes after soaking overnight in water. Drain and whip in a stand mixer, adding oil in a thin stream to taste.
Fill tomato-shaped moulds and freeze.
Heat the mixture of water, tomato purée and kappa carrageenan to 100°C for a few seconds.
Bring the mixture to 55–60°C.
Using a long skewer, dip the still-frozen faux tomatoes into the tomato mixture, rotating them with the skewer.
Repeat several times until you are satisfied with the coating.
Use your fingers to help remove from the skewer.