Some More Molecular Cuisine Recipes

Spicy Truffles

You will need:

  • 100 g of chocolate;
  • 75 ml of heavy cream;
  • 20 g butter;
  • a pinch of dried chili peppers.

Cooking:

Break a bar of chocolate into pieces, fill with cream, add butter, a pinch of dried chili pepper and melt everything over low heat to a silky consistency.

Cool and put in the refrigerator for 2 hours. When the mass hardens and begins to resemble plasticine in consistency, we form a sphere with a spoon and roll them in cocoa powder. Put the finished truffles in the refrigerator until completely frozen.

Surprise Egg

You will need:

  • 3-4 eggs;
  • spicy sauce;
  • pate;
  • ground crackers;
  • deep-frying oil.

Cooking:

We clean hard-boiled eggs and cut off their tops. Remove the yolks. We put inside each a little spicy sauce and paste. Cover with egg lids and refrigerate.

Bake the cooled eggs in flour, dip in a raw egg beaten with a whisk, dip in ground crackers and deep-fry.

Tomato Soup Jelly

You will need:

  • 350 ml of light chicken stock;
  • 1 carrot;
  • 1/2 stem of leek;
  • 2 cloves of garlic;
  • 2 tbsp. l thick tomato paste;
  • 6 cherry tomatoes;
  • 15 g parsley;
  • 15 g of green onions;
  • salt and pepper.

Cooking:

Add the carrots, leeks, cherry tomatoes and garlic, tomato paste, greens, salt, pepper, sliced into the broth. We put the saucepan on a slow fire and cook after boiling for 20 minutes.

Puree the soup with a blender and filter. Add 1 sachet of agar-agar, stir and bring to a boil over low heat. Pour into molds and put in the refrigerator until completely solidified. We spread on portioned plates.

Pumpkin Spheres

This recipe is for those who want to try themselves as a cook of a more advanced level.

You will need:

For the pie:

  • 400 g pumpkin puree (baby food);
  • 1 pack of cream cheese;
  • 2 tbsp. l corn starch;
  • 2 tbsp. l soy milk;
  • agave syrup to taste;
  • cloves, cinnamon, nutmeg to taste.

For the jelly base:

  • 3 cups cold water;
  • 1 tsp sodium alginate.

For scope:

  • the remains of the filling of pumpkin pie;
  • 1 tsp calcium lactate.

To decorate:

  • whipped cream (soy can);
  • crushed pieces of cake for sprinkling.

Cooking:

We mix all the ingredients for the pie in a blender until a homogeneous consistency. If you do not have ready-made pumpkin puree on hand, then you can make it using a pumpkin blender. It will take about 450 g of pulp. The mixture is transferred to the oven mold and baked for about 45 minutes.

Pour 3 cups of water into sodium alginate. Using a submersible blender, mix at high speed for at least 2 minutes. Set aside for half an hour to release the remaining air bubbles.

Combine the calcium lactate and the remnants of the pie. Mix by hand until smooth and set aside.

We take glassware no more than 10 cm in diameter. Pour a small amount of water with sodium alginate to the bottom. 2 spoons take a mixture of pumpkin filling. We put it as carefully as possible. Then we tilt the dishes at an angle of 45 degrees and slowly pour the mixture with sodium alginate until it covers the future sphere. Then slowly raise the glassware to 90 degrees. The method is similar to how beer is poured into a glass. For 30 seconds, twist the dishes so that the sphere forms. Then set the dishes with the sphere for 2 minutes.

After that, we transfer the solid sphere to cold water, while we form other pumpkin spheres.

Before serving, put a little whipped cream under the sphere, and sprinkle crumbs on top of the pie.

Glazed Tofu with Pearls

Another more complicated recipe for those who feel a love of haute cuisine. If you don’t find the sriracha sauce you need for pearls, you can garnish tofu with jelly caviar or ready-made topping to decorate the cakes.

You will need:

For pearls:

  • 1/8 cup sriracha sauce;
  • 1 tsp sesame oil;
  • 1/4 cup vegetable broth;
  • 1 g agar-agar;
  • 2 cups of vegetable oil (pre-cool for 1 hour);
  • high beer glass (pre-cool for 1 hour).

For glazed tofu:

  • a pack of tofu;
  • 1 tbsp. l peanut butter;
  • 1 tbsp. l sesame oil;
  • 1 tbsp. l soy sauce;
  • 3 tbsp. l Mirin rice wine (can be replaced with sweet white wine);
  • a drop of rice vinegar;
  • 1 tbsp. l brown sugar;
  • 1 tbsp. l cold water with the addition of 1 tsp. corn starch;
  • black and white sesame seeds for decoration.

Cooking:

In a stewpan, mix sriracha sauce, sesame oil, broth, and agar-agar. We put on medium heat. As soon as the mixture begins to boil, wait 45 seconds and remove from heat. Cool the mixture for 2 minutes.

We get the chilled butter and a glass from the refrigerator. Pour oil into a glass so that at least 5 centimeters remain to the top. Using a pipette or syringe, we collect the mixture and slowly squeeze the mixture into it as close to the surface of the oil as possible. The resulting granules will fall to the bottom of the glass. We do not make many pearls at once so that they do not stick together. We get the obtained pearls with a sieve and again use the oil to prepare the next batch. We store all the resulting pearls in cold water while we cook tofu.

Cut a layer of tofu into 6 cubes. Heat peanut butter in a large frying pan over medium heat. Dip the tofu cubes and brown them for 4–5 minutes on each side. If the cubes begin to burn, then add a little oil to the pan. As soon as all the cubes are well browned, we transfer them to the plate while we make the icing.

In a stewpan, mix sesame oil, soy sauce and mirin and bring to a boil over medium heat. Mix well, add vinegar and sprinkle with brown sugar on top. Add a mixture of water and corn starch, stir and remove the thickened glaze from the fire.

Fill the rosy tofu with glaze, spread the pearls on top and sprinkle with sesame seeds.