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.





Carbonated Fruit Salad

1 07 2011

The incredible ISI Whip can do more than just nitrogenate… it can carbonate as well! Using a CO2 or “soda” charger you can carbonate liquids or foods that very a very high water content.  (melons, grapes, tomatoes, strawberries, citruses, pineapples, etc…)

Carbonated Fruit Salad

Ingredients:

8 watermelon balls

8 cantaloupe balls

8 honeydew balls

10 grapes

1 CO2 charger

Directions:

Place fruit in ISI Whip canister, give it a CO2 charge, wait 30 seconds and presto…. carbonated fruit!

Conclusion: I’m not a fan of carbonated cucumbers. Although they are in the picture above, I would recommend leaving them out and replacing with other high water content fruits.





Watermelon & Cucumber Salad with Instant Basil Infusion

1 07 2011

So after the Bacon Whiskey success, I was left thinking about what other kinds of Nitrogen infusions I wanted to experiment with. Liquid has only been used in these instant infusions as the base so far, but that limits recipes and so I found myself experimenting with fruits with a high water content. If it’s the liquid that absorbs the flavors than a watermelon which has a very high water content should be able to soak in those flavors as well, right?   Right!  🙂 success 🙂

So bringing back out the Nitrogen Cavitation,  as introduced in Bacon Whiskey, I instantly infused watermelon balls and cucumbers with basil.

Ingredients:

1 Persian cucumber, sliced thinly

1 small seedless watermelon, balled

10 basil leaves

1 Nitrogen charger

ISI Whip

Directions:

Put 10 watermelon balls, sliced cucumber, and basil leaves into ISI Whip canister. Screw on Nitrogen charge, wait 30 seconds and BAM… you have yourself an instant Basil-infused Watermelon & Cucumber Salad!

Conclusion: Molecular gastronomy has never been easier!