amuse bouche

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