Molecular Apple Pie w/ Inverted Goldshlager Orb (Version 2)

27 07 2011

This second version of my Molecular Apple Pie, I want to show you that there are two different ways to make the Goldschlager Orbs. In Version 2, making the mixture with Sodium Alginate and using the Calcium Lactate Bath makes for more well rounded orbs with the perfect shape, however in Version 1 the outer skin of the orb is more thin and allows for a greater amount of liquid to spill out once popped. Differences from Version 1 are bolded.

Experiment: Give the always-delicious Apple Pie a molecular twist.

Why? To show how a simple molecular application can transform a dish completely. Same great flavors with a new, edgy, impressive look.

Instead of a traditional crust, we’ll be using lacy asiago crisps to give the dish its crunch and savory flavors. Who doesn’t love apples and cheese together?!  Layered between the asiago crisps are caramelized apple rings stacked, and topped by the gold-flecked, delicate Goldshlager Orb. This unique and captivating orb is the molecular addition to this dish, and while it holds its shape well, once your fork digs in, the orb skin will pop and the cinnamon flavors left from the Goldshlager will drizzle down over your modern apple pie.  🙂

Ingredients (for serving size of 2):

Wedge of aged asiago cheese

2 apples

2 tablespoons butter

1 tablespoon vanilla bean paste or vanilla extract

3 tablespoons brown sugar

2 cups Goldshlager (can be replaced with cinnamon apple cider or chai tea)

1 teaspoon cinnamon

5 grams Sodium Alginate

5 grams Calcium Lactate

optional: edible gold glitter (usually used for cupcakes)

 

Directions:

Calcium Lactate Bath- With a hand blender mix 2 cup water with 5 grams Calcium Lactate, until powder is dissolved. Pour into a deep, flat bottomed pan and set aside.

Asiago Crisp- finely grate the asiago and form into sparse round piles on a non-stick cookie sheet. Bake at 350 for 20 minutes or until cheese is completely melted and before it browns. Remove from oven and let cool for at least 15 minutes.

Sauteed Apples: slice apples into rings and with a melon-baller, remove middle core section. Over medium heat in a large pan, mix together butter, brown sugar, vanilla bean paste, 1/2 cup Goldshlager, and cinnamon. Add in apple rings, and cook for 20-25  minutes or until semi-soft, flipping frequently.

Goldshlager Orb: Mix 1 and 1/2 cups Goldshlager with 5 grams Sodium Alginate in a saucepan with a hand blender and bring to a boil. Instantly emove from burner (unless you want to cook all the alcohol out of the Goldshlager) and set aside for 10 minutes. With a deep spoon (1/2 tsp or 1 tsp size usually works best) take a spoonful of the Goldshlager mixture and slowly submerge into the Calcium Lactate Bath until surface of mixture is completely covered than slowly tip the forming orb out of the spoon. Make at least 4 more, so that you’ll have a choice of which orb to plate should 1 or 2 form less than perfect. Plus, you don’t want to waste that Goldshlager, do you?!? 😉  Let the orbs set for about 5 minutes. Right before you plate your orb, transfer it to a water bath (bowl of water) with a bored spoon, for a quick dip to rinse off any excess calcium lactate.

Plating- Layer the asiago crisps and apple rings until a full apple is stacked on each plate. With a bored spoon, carefully transfer a Goldshlager Orb onto each modern apple pie. Drizzle extra sauce from caramelizing the apple around the outside of plate. Optional garnish: Add a little edible gold cupcake glitter to the top of the dish and serve up this impressive dessert!

Conclusion: In Version 2, making the mixture with Sodium Alginate and using the Calcium Lactate Bath makes for more well rounded orbs with the perfect shape, however in Version 1 the outer skin of the orb is more thin and allows for a greater amount of liquid to spill out once popped.

WHICH VERSION DO YOU LIKE BETTER?

 





Molecular Apple Pie w/ Goldshlager Orb

27 07 2011

 

Experiment: Give the always-delicious Apple Pie a molecular twist.

Why? To show how a simple molecular application can transform a dish completely. Same great flavors with a new, edgy, impressive look.

Instead of a traditional crust, we’ll be using lacy asiago crisps to give the dish its crunch and savory flavors. Who doesn’t love apples and cheese together?!  Layered between the asiago crisps are caramelized apple rings stacked, and topped by the gold-flecked, delicate Goldshlager Orb. This unique and captivating orb is the molecular addition to this dish, and while it holds its shape well, once your fork digs in, the orb skin will pop and the cinnamon flavors left from the Goldshlager will drizzle down over your modern apple pie.  🙂

Ingredients (for serving size of 2):

Wedge of aged asiago cheese

2 apples

2 tablespoons butter

1 tablespoon vanilla bean paste or vanilla extract

3 tablespoons brown sugar

2 cups Goldshlager (can be replaced with cinnamon apple cider or chai tea)

1 teaspoon cinnamon

5 grams Sodium Alginate

5 grams Calcium Lactate

optional: edible gold glitter (usually used for cupcakes)

 

Directions:

Sodium Alginate Bath- With a hand blender mix 2 cup filtered water with 5 grams Sodium Alginate, until powder is incorporated. (About 5 minutes) Pour into a deep, flat bottomed pan. Set aside for 20 minutes in the fridge. You want to use filtered water because most tap water contains added calcium, which will change the consistency of the Sodium Alginate bath, making it more viscous and harder for the orbs to stay condensed into spheres.

Asiago Crisp- finely grate the asiago and form into sparse round piles on a non-stick cookie sheet. Bake at 350 for 20 minutes or until cheese is completely melted and before it browns. Remove from oven and let cool for at least 15 minutes.

Sauteed Apples: slice apples into rings and with a melon-baller, remove middle core section. Over medium heat in a large pan, mix together butter, brown sugar, vanilla bean paste, 1/2 cup Goldshlager, and cinnamon. Add in apple rings, and cook for 20-25  minutes or until semi-soft, flipping frequently.

Goldshlager Orb: Mix 1 and 1/2 cup Goldshlager with 5 grams Calcium Lactate in a saucepan and bring to a boil. Instantly remove from burner (unless you want to cook all the alcohol out of the Goldshlager). With a deep spoon (1/2 tsp or 1 tsp size usually works best) take a spoonful of the Goldshlager mixture and slowly submerge into the Sodium Alginate bath until surface of mixture is completely covered than slowly tip the forming orb out of the spoon. Make at least 4 more, so that you’ll have a choice of which orb to plate should 1 or 2 form less than perfect. Plus, you don’t want to waste  that Goldshlager, do you?!? 😉  Let the orbs set for about 10 minutes.

Plating- Layer the asiago crisps and apple rings until a full apple is stacked on each plate. With a bored spoon, carefully transfer a Goldshlager Orb onto each modern apple pie. Drizzle extra sauce from caramelizing the apple around the outside of plate. Optional garnish: Add a little edible gold cupcake glitter to the top of the dish and serve up this impressive dessert!

 

Conclusion 1: Use a deep, flat bottomed pan when making the orbs so that they don’t slide down next to each other and stick before they finish forming their outer skin.

Conclusion 2: If you have or can find vanilla bean paste use that instead of vanilla extract, it’s much more flavorful and adds flecks of real vanilla into your sauce.

Conclusion 3: While cheddar cheese is most commonly paired with apples, use asiago for the crisps instead of cheddar. Cheddar melts differently and once cooled is more chewy and less crispy.





Nitrogenated Watermelon Gelee

21 07 2011

Yes Gelee…. not jelly. Why? Because modern cooking deserves trendy, modern lingo.  When using Gelatin, if you’re not making jello shots… class-it-up a bit and make it a gelee!

I had quite a bit of watermelon left over after experimenting with my watermelon carbonation and infusions, so I decided to try making something else new…  a Nitrogenated Watermelon Gelee.

Ingredients:

  • Half of a watermelon
  • 1 Lime
  • 1 tablespoon superfine white sugar
  • 3 grams gelatin powder
  • 1 Nitrogen charger

Directions:

  • Scoop out on half of the watermelon, and blend the fruit with the juice of 1 lime, the gelatin powder and sugar, until completely liquified.
  • Strain through a fine strainer, and pour into iSi Whip canister until liquid reaches the max limit line.
  • Screw on the nitrogen charger and shake well.
  • Store on its side in the fridge for 1 hour. Shake again before your serve.

Conclusion: Presentation is key! As great as it tastes, serving in the empty watermelon rind or some sort of other create plating will really make the difference between a delicious dish and a memorable dish.





Coconut Mango Sticky Rice w/ Ginger Air

21 07 2011

One of my favorite desserts to order at Thai restaurants is fresh Mango Sticky Rice. Don’t get me wrong, cheesecakes and chocolate mousse is up there too, but there’s something incredibly satisfying about this somewhat savory dessert with its bright flavors and fresh fruit sweetness. So… as I do with many of my restaurant favs, I tried to recreate the Mango Sticky Rice myself, of course giving it a little something extra by adding a molecular twist. The ginger air that you can see on top, is very light, but since the ginger paste packs such a punch a little goes a long way. The air is full of flavor and gives the whole dish overall a little tang that really livens up the mango and coconut flavors. All-in-all a very successful dish that proved very popular at home.

Ingredients

  • 1 1/2 cups uncooked short-grain white rice
  • 2 cups water
  • 1 1/2 cups coconut milk
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk
  • 1 tablespoon white sugar
  • 1/4 teaspoon salt
  • 1 tablespoon corn starch
  • 3 ripe mangos, peeled and sliced
  • 1 tablespoon toasted sesame seeds

Directions

  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. In a separate saucepan, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt over medium heat. Bring to a boil, remove from heat and set aside. Stir the cooked rice into the coconut milk mixture, cover, and allow to cool for an hour.
  3. Sauce: Mix together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and corn starch in a saucepan. Bring to a boil.
Ginger Air:
1 tablespoon ginger paste (found in produce section of most grocery stores)
1 cup water
2 grams Soy Lecithin
Directions:
  • Mix the ginger paste, water and soy lecithin in a bowl with a hand blender. Once a foam forms on top, let sit for 3 minutes.
  • Repeat so that foam should continue to grow. Set aside for 3 more minutes.
  • Plate your sticky rice and slices of mango, top with sauce and toasted sesame seeds.
  • Spoon the “air” onto the dessert as garnish.
Conclusion: Double the sauce recipe, it’s delicious and I wish I had made more of it from the start. Also, using light coconut milk works just as well and you’ll feel less guilty about this treat.




Brownie with a White Chocolate Raspberry Orb

20 06 2011

While the White Chocolate Raspberry Orb turned out delicious, it was not my intended flavor for today’s experiment. Originally I planned on a warm, moist brownie topped with a Bailey’s Orb…. sounds fab right? However, this experiment turned into one of those mal-tasting mishaps I warned may happen. I dissolved Calcium Lactate into a glass of Bailey’s and within seconds the liquid coagulated into a rather unpleasant substance.  Not so appetizing!

Conclusion: Sodium Alginate and Cream-based Liqueurs don’t mix…. yet. What a girl can’t have, they want even more.  I’m sure with a little more experimenting I’ll have my Bailey Orbs yet!

In the meantime on to plan B.

Enter raspberry preserves and white chocolate syrup.

 

This recipe isn’t for the brownie, but for the delicate white chocolate raspberry orb that sits atop the brownie, ready to be popped and spill its delicious liquid center down over the edges of this chocolaty dessert. Ready your forks…

 

Ingredients:

1 packet Sodium Alginate

1/2 cup cream

1 Tbsp raspberry preserves

2 Tbsp white chocolate syrup

1/2 tsp Calcium Lactate

Directions:

Add 1 packet of Sodium Alginate to 2 cups of water and mix with hand held blender. Set aside for 15 minutes.*NOTE: Use a flat bottomed dish so that the orbs won’t touch at the bottom.*

In a separate bowl combine 1/2 cup cream with 1 Tbsp raspberry preserves and 2 Tbsp white chocolate syrup. Stir in 1/2 tsp of Calcium Lactate until dissolved.

With a deep spoon (measuring spoons should work fine) slowing ladle a spoonful of mixture into Sodium Alginate bath. Submerge the spoon slowly for a couple seconds before you tip the white chocolate mixture into the bath.   Let sit for 3-4 minutes.

With a bored spoon remove the orbs and drop in to a flat-bottomed dish full of water for 10-20 seconds. This is called the rinsing bath.  Remove and plate!





Whip it! Banana & Nutella Whip

2 06 2011


Banana and Nutella Whip…absolutely delicious.
While sifting through “Amazon recommends” suggestions I came upon this little beauty… the isi Whip.
Although the recipes are few, the idea and the possibilities behind the alternate use to a simple whip cream maker is a thought-provoking mind morsel.
After trying out a couple I took my favorite, the Banana and Nutella Whip and changed it ever so slightly. Here are my amendments:

 

 

 

 

Ingredients:
2 ripe bananas
6oz Nutella (slightly heated)
6oz whipping cream

Blend thoroughly (I recommend the Magic Bullet) and pour into canister.

Screw on the charger capsule, shake and let sit sideways in fridge for 1 hour.

Serve with sliced bananas and a sprinkle of cinnamon.

 

 

 

Conclusion: Extra chocolate is always better! 🙂