Not one to give up after my first attempt, I ended up making frozen cheesecake balls using ice cube trays and then coating them in grape gel or white chocolate. These worked beautifully. Continue reading
This is what to do with experiments in molecular gastronomy. Hide it in mousse. Super easy (apart from the fruit caviar part), light and with a delicious surprise of bursting ‘grapes’ in the middle. I like the added texture from the tempered white chocolate and the salted caramel sand (which also contrasted the sweetness of the grape). Continue reading
I’m kind of embarrassed to admit that I have been playing around for a while and have been keeping a secret of it.
I’ve been fixated with molecular gastronomy – more specifically – spherification. This is the technique that lets you make little spheres of ‘caviar’ – a thin gel membrane holding a liquid that bursts in your mouth. It’s totally amazing! OK yes, it’s total wankery too, and is perhaps a bit ‘so last year’ now. But it’s a challenge and it made me feel a little like Heston (without the genius). Continue reading