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Salmon Delight - Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce Recipe - Special Ingredients

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Créez cette recette de Délice de Saumon en utilisant les produits Special Ingredients et impressionnez vos clients, votre famille et vos amis avec la gastronomie moderne.
Filed Under: Carrageenan Iota, carragenina kappa, Easy Whip, Hickory Liquid Smoke, kappatura, Molecular Gastronomy, Reverse Spherification, sferificazione inversa, Sodium Alginate, Ultratex
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Salmon Delight - Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce Recipe

Chef Roberto Revel

Servizio

2

Tempo di preparazione

30 minutes

Tempo di cottura

0 minutes

Cuisine

Molecular Gastronomy Appetiser

Categorie

Molecular Gastronomy

Create this Salmon Delight recipe using Special Ingredients products and impress your customers, family and friends with modern Gastronomy.

Salmon Delight - Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce Recipe

Ingredienti

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    • 100g Smoked Salmon

    • 100g Philadelphia Cheese

    • 500g Mandarin Juice

    • 500g Special Ingredients Carrageenan Iota

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    • Whole Yoghurt

    • 1 Litre of Water

    • 5g Special Ingredients Sodium Alginate

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    • 300g Whole Eggs

    • 30g Egg Yolk

    • 140g Flour

    • 1g Special Ingredients Easy Whip®

    • 4g salt

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    • Special Ingredients Ultratex

    • Water

    • Cuttlefish Ink

    • Special Ingredients Hickory Liquid Smoke

    • Salt

    Indicazioni

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      1. Blend the salmon with the philadelphia, make into small balls and put in the freezer

      2. Blend the Mandarin juice with Carrageenan and bring to a boil then allow to cool to approx 60°C.

      3. Skewer the frozen salmon balls with a toothpick and dip several times in the Mandarin Juice Solution until the desired result is obtained.

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      1. Blend the water with Sodium Alginate, degas the mixture by resting it overnight or filtering it with a muslin. Another option is to bring the boil then allow to completely cool.

      2. Add the Yoghurt Mixture into moulds and freeze overnight.

      3. Heat the Sodium Alginate bath to approx 50°C and add the frozen yoghurt spheres and stir then remove and refresh in cold water.

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      1. Mix all the ingredients and put them in a siphon, load with two charges of N2O and siphon in a glass cup.

      2. Microwave at 900W for 40 seconds and unmould.

      3. Once cold, cut into disks and toast them in a pan.

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      1. Mix the ingredients apart from the Ultratex to taste until you get the desired taste, then gradually add the Ultratex until you get the desired consistency.