Recipes

Vegan Panna Cotta Isomalt Broken Golden Heart Dessert

Vegan Panna Cotta Isomalt Broken Golden Heart Dessert

Vegan Panna Cotta Isomalt Broken Golden Heart Dessert While everyone are making Dalgona candies from Squid Game, let me share with you how to make something actually beautiful and delicious with sugar.  In this post you’ll see the process of making a vegan dessert, that’s worth to be served at any fine dining Michelin Star restaurant.  That’s my response to all of you out there, who think that vegan dessert could be only overnight sweet oats and frozen nut-based cheesecake.  Today we’ll be making a vegan Panna Cotta using the best suitable molecular cuisine ingredient for this recipe: Kappa and Iota Carrageenans. All you need to know about cooking with Kappa Carrageenan Iota Carrageenan And we’ll finally use my favourite Isomalt to make a Golden Origami Heart shell. You can watch the full video of me making Vegan Panna Cotta Isomalt Broken Golden Heart Dessert here https://youtu.be/ZFMphIuQB8c Part 1 – Vegan Panna Cotta 200g Plant-based milk 1 Orange (peels only) 1 Vanilla Bean 0.2g Kappa Carrageenan 0.4g Iota Carrageenan Ingredients, you’ll need Directions Infuse the plant-based milk of your choice with orange peels and vanilla. Strain infused milk though a cheesecloth and cool down a little. Blend in Kappa and Iota Carrageenans. Hydrate Carrageenans by bring the mix to boil while continuously whisking. Pour the mixture to molds. Cool down in the fridge. Once fully set, unmold. Part 2 – Isomalt Golden Heart shell Isomalt Edible Gold spray Ingredients Directions Put on several layers of gloves to protect your hands from extreme heat. Isomalt will get super hot at this stage of the recipe. Make sure to handle it with caution. Melt the Isomalt by bringing it to simmer. Pour the melted Isomalt on to a silicon mat and start folding it. It will help the Isomalt cool down a little and incorporate air inside. Stretch and fold Isomalt to incorporate more air inside and cool it down further.  Cut a pc that you are going to continue working with. Make an indentation with your finger, stick the air pump inside. Make sure that it’s completely sealed. One way to do it is to heat the pump end and the part of Isomalt that should be attached to it. Start pumping with care. This is a very slow process and requires patience. Place the growing Isomalt ball inside the heart mold and keep on pumping as per demo. Carefully remove the heart shaped Isomalt shell and cut it open from the pump side creating an open shell, with a heated knife. This will take some time and extreme care as well. Wait until the shell cools down completely. Maybe even place it in the fridge for a few minutes and spray the heart shell with edible gold. Part 3 – Assembly of the Vegan Panna Cotta Isomalt Broken Golden Heart Dessert Place the vegan Panna Cotta on a plate, sprinkle the top with some dehydrated Peony flakes. Place some finger lime caviar on the side. Decorate with 3 edible flowers of your choice. Cover the vegan Panna Cotta with an Isomalt golden heart shaped shell. Serve and enjoy!

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Edible Scallop Stones | EASY fine dining recipe

Edible Scallop Stones | EASY fine dining recipe

Edible Scallop Stones | EASY fine dining recipe You’ve probably already heard of Edible Rocks, a.k.a. River Stones from Mugaritz. You might even had already seen a video recipe of such on our channel. https://youtu.be/AMJKP88_wBo But, there’s simply never enough versions and no limits when it comes to nature interpretation. Fine dining Chefs had always been and will always be inspired by nature. So, here’s another version of edible rocks.  In today’s post you’ll find the full cooking method for Edible Scallop Stones a la Ceviche style. Very easy to make, and no extra fancy ingredients or equipment are required for this fine dining dish. Inspired by Ronny Emborg and the limitless possibilities of magic coating gels.  Enjoy! Part 1 of 3 – Scallops 3 large scallops 4 limes (juice only) 1/4 tsp Chili flakes … FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Remove the adductor muscle off the scallops. Mix all the ingredients (except for the scallops) together. Pour the acidic mixture…. …..   Full Recipe is Part of the CULINARY ACADEMY Join TODAY and have access to all Classes + Recipes. Once enrolled, you’ll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules and this recipe. https://youtu.be/a7XW5XodRE0 join now

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Michelin Star Fish and Chips

Michelin Star⭐️ Fish and Chips | BURST OF FLAVOR in one bite [Molecular Gastronomy recipe]

Michelin Star⭐️ Fish and Chips | BURST OF FLAVOR in one bite [Molecular Gastronomy recipe] This single bite Michelin Star⭐️ worth Fish and Chips Amuse Bouche is a true representation of Deliciousness???? and how fine dining and molecular gastronomy cooking techniques can deliver results so similar in flavor and satisfaction to original classical dishes. In this case, we are applying several fine dining techniques and modernizing the famous Fish n Chips???????? We’ll make crystal potato chips, fish puree and #spherified Tartare Pearls, using the reverse spherification method. The result is a real burst of flavor!???? You know EXACTLY what you are eating – you are eating Fish & Chips in one bite. While looking at beautiful edible jewelry ???????? Part 1 of 4 – Crystal potato chips 2 Large starchy potatoes Ingredients, you’ll need Directions Juice the potatoes, using the fruit juicer machine. Preheat the oven to 200C / 392F. Pour the potato juice onto a FLAT (important) baking tray. …. FULL RECIPE INCLUDED WITH CULINARY ACADEMY Get access to recipe

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Magic TRAFFIC LIGHT peas [Molecular Gastronomy]

Magic TRAFFIC LIGHT peas [Molecular Gastronomy]

Magic TRAFFIC LIGHT peas [Molecular Gastronomy] Peas are in season, and summer is already in full bloom! So, why not create a colourful, FUN amuse-bouche for your guests, using this amazing fresh ingredient and modern culinary techniques? Let’s make Magic Traffic Light peas, using molecular gastronomy techniques.  In this post, I’ll show you how to use: seasonal ingredients (summer Peas, Strawberries & Loquat), modern molecular cuisine techniques (spherification method), and classic traditional methods (lactose fermentation) in order to create a fun, surprising, single-bite summer appetizer from the Chef for your guests. You can watch the full video of me making Magic TRAFFIC LIGHT peas here https://youtu.be/NolGxImJWlk Part 1 – Strawberry peas Strawberries Salt Smoked paprika Agar Agar Ingredients, you’ll need Directions Clean & wash strawberries. Measure the weight of strawberries and mix with 2% salt. Vacuum & seal salty strawberries for 1-2 days at room temperature to lacto-ferment. Cut open the bag with lacto-fermented strawberries. Blend strawberries with a little paprika & 1% (of the weight) of Agar Agar. Bring the strawberry mixture to boil, while continuously whisking to fully hydrate & activate Agar Agar. Pour the strawberry peas base into a squeeze bottle.  Pour a drop of strawberry peas base into a spoon and them drop this pea mix into an ice-cold oil. This will give a rapid cooling effect to the mixture and the Agar Agar will help to spherify the peas immediately, while they still keep the circular shape.  *Store in water in the fridge, until needed. Part 2 – Loquat peas Loquat fruit Salt Agar Agar Turmeric powder Ingredients Directions Clean, wash & peel Loquat fruit. Measure the weight of Loquat and mix with 2% salt. Vacuum & seal salty Loquat for 1-2 days at room temperature to lacto-ferment. Cut open the bag with lacto-fermented Loquat. Blend Loquat with a little Turmeric powder & 1% (of the weight) of Agar Agar. Bring the Loquat mixture to boil, while continuously whisking to fully hydrate & activate Agar Agar. Pour the Loquat peas base into a squeeze bottle.  Pour a drop of Loquat peas base into a spoon and them drop this pea mix into an ice-cold oil. This will give a rapid cooling effect to the mixture and the Agar Agar will help to spherify the peas immediately, while they still keep the circular shape.  *Store in water in the fridge, until needed. Part 3 – Green summer peas Peas Salt Sugar Vinegar Ingredients Directions Trim fresh peas. Remove the pea seeds from the pods.  Prepare the pickle mixture by combining 250g Water with 250g Vinegar, 1 tbsp Sugar and 1tbsp Salt. Bring to boil, so all the ingredients are completely dissolved; cool back to room temperature.  Pour the cold-pickle mix over the pea pods, and refrigerate for 1-2 days.  Part 4 – Magic TRAFFIC LIGHT peas assembly Plate the spherified colourful fruit peas along with real fresh peas in pickled pea pods.  Add a little chili oil (optional).   Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Microplane Zester Stand Mixer Food Digital Thermomether You might also like this Recommended Blog Posts Previous Next

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Chocolate Petit Gâteau with preserved walnuts

Chocolate Petit Gâteau with preserved walnuts

Chocolate Petit Gâteau with preserved walnuts I’m not a pastry Chef, but even I could make it. And, I tell you what: this Chocolate Petit Gâteau with preserved walnuts is THE BEST and THE MOST DELICIOUS Chocolate Petit Gâteau that could possibly be created by humankind! No jokes, pure facts. You can watch the full video of me making Chocolate Petit Gâteau with preserved walnuts here https://youtu.be/N-R8RRN_1pA Part 1 – Chocolate mousse 140g 70% Chocolate 50g Egg yolks 27g Sugar 0.6g Salt 4g powdered Gelatine 17.6g cold Water 250g 40% Cream Ingredients, you’ll need Directions Bloom the gelatine in cold water (for at least 20-30 min). Whip cream to medium peaks and keep it aside (maybe put it in the fridge for now). Set up 2 double-boilers. Melt chocolate over 1 double boiler. Whisk together egg yolks, sugar and salt and heat over 2nd double boiler to reach 82C / 180F (while continuously whisking). Temper chocolate, and then mix it with the egg mixture, bloomed gelatine and 1/3 of the whipped cream. Fold in the rest of the cream without over-mixing and loosing the puffy, airy texture.  Pour the chocolate mousse into piping bag and set it aside. Part 2 – Sweet walnut core 100g Preserved walnuts 50g Berry jam Ingredients Directions Cut walnuts into small pc. Mix with the jam. Mold the mix into small ramekins and freeze solid. Part 3 – Chocolate glaze 100g 70% Chocolate 100g 40% Cream 20g Coffee butter 20g Liquid glucose Ingredients Directions Mix cream & glucose. Bring to boil. Pour the cream mix over chocolate, let it melt, mix. Stir in cubed butter for extra shine. Part 4 – Assembly of the Chocolate Petit Gâteau with preserved walnuts Take your molds* out. Pour in chocolate mousse (fill up to about 3/4). Push in the frozen walnut jam. Top with a rind of a sponge cake of your choice. Freeze everything solid. Take the Petit Gâteau out of the molds. Freeze again. Pour the chocolate glaze of the frozen cakes. Decorate the bottom part of the cakes with regular walnuts, and top it with a leaf of edible gold. *I’m using here SILIKOMART PROFESSIONAL Pine molds.  Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Microplane Zester Stand Mixer Food Digital Thermomether You might also like this Recommended Blog Posts Learn to cook like a Chef with my new course This online course is quite unique in a way, that it’s not a collection of recipes, it’s rather a carefully selected package of theoretical knowledge about culinary techniques and skills with elaborate examples.  As I often say, knowing a 1000 recipes will not make you a great Chef, but knowing food science & mastering culinary techniques will! And this course is exactly about that! Learn More

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