Liquid Ravioli of Yoghurt
Preperation: 30 minutesCategory: Spherification
Reviews: 2 Views: 5884
Recipes by Chef Sang-Hoon Degeimbre, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.
About Chef Sang-Hoon Degeimbre:
Arriving in Belgium at the age of four, Degeimbre started as a wine waiter in various restaurants at seventeen. As he started to become interested in food, he boldly opened L'Air du Temps on 1 July 1997, and that also marked the day Degeimbre cooked for the very first time! His cooking adventure took another turn when he met French physical chemist Hervé This, whose main interest was in molecular gastronomy. Degeimbre quickly became enarmoured of this art and is one of the few successful Asian faces behind the alchemy of cooking.
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Steps
Mix the yoghurt, cream, verbena essence, sugar and calcium together in a bowl and set aside to rest for 2 hours. Fill a large syringe with the yoghurt mixture and insert large bubbles of the mixture into 1 litre still water and alginate solution in a large bowl. Leave the yoghurt bubbles to set for about 1 to 2 minutes, scoop them up gently and soak in clear water. Remove and set aside.
For the Mango Soup:Caramelise the diced pineapple and sugar syrup in a frying pan over medium heat for about 5 to 8 minutes. Remove pan from the heat and set aside. Blend mangoes in a food processor until smooth and add to pineapple and sugar syrup.
To Serve:Spoon droplets of mango soup onto a serving plate and place a yoghurt bubble in the centre of each droplet. Garnish with diced pineapple and mint leaves all over the plate.Blend grape seed oil, sushi su, wasabi, egg whites, water, salt and pepper in a food processor until well-blended, for 1 minute.
Comments (2)
It Looks so easy !!
wow !
