SALAD AND RASPBERRY FLAKES

Difficulty

1/5

Prep time

30 min

Total time

1 hour 30 min

INGREDIENTS
DIRECTIONS

Used technique:

GELIFICATION

3/8 cup

(100 ml)

raspberry vinegar

0.7 oz

(20 g)

sugar

to taste 

goat's cheese, crumbled

1 1/3 tbsp

(20 ml)

raspberry vinegar

2 tbsp

(30 ml)

olive oil

to taste

salt

to taste

pepper

to taste

baby arugula shoots

to taste

pecans, slivered

0.18 oz

(5 g)

GELLAN GUM

Raspberry Flakes

1. Bring the vinegar and sugar to a boil. Using a spoon, dissolve the GELLAN GUM into the preparation and cook for 2 minutes. Refrigerate for 1 hour or until the preparation is completely congealed.


2. Unmold the congealed preparation and grate it onto a plate.

Dressing

3. In a bowl, mix together the crumbled goat’s cheese, raspberry vinegar, olive oil, salt, and pepper.

Serving Suggestion

4. Arrange the raspberry flakes, shoots and pecans on a plate. Drizzle the shoots with the dressing.

Products you will need for this recipe

Gellan Gum 2oz - 56g

Kitchen Utensils Set for Food Styling

50 Molecular Gastronomy Recipe Book

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