VOLATILE AMUSE-BOUCHE

Difficulty

3/5

Prep time

1 hour 20 min

Total time

2 hour 20 min

INGREDIENTS
DIRECTIONS

Used techniques:

SPECIFICATION

1

baguette

1/2 cup

(125 ml)

salted butter

2 tbs

(30 ml)

chives

1/4 tsp

(1.25 ml)

ground white pepper

1/4 tsp

(1.25 ml)

onion powder

1 tsp

(5 ml)

chopped parsley

to taste

sea salt

1 1/4 cups

(315 ml)

pure cranberry juice

2 tbs

(30 ml)

maple syrup

1 sachet

(2 g)

AGAR-AGAR

8 slices

goat cheese

8

tarragon leaves

1-2 drops

basil aroma

1. Refrigerate oil to cool overnight, or, to save time, place it in the freezer for 1 hour.

Crostini

2. Preheat oven to 300 °f (150 °c). slice 8 croutons off of the baguette and place them on a lightly oiled baking sheet. finely chop chives.


3. Melt butter in a pan. Add in chives, parsley, onion powder, salt and pepper and mix well. Brush croutons on both sides with chives butter and cook in the oven for 6 minutes (turn halfway through cooking time) or until crisp.

Cranberry Pearls

4. In a pot, reduce cranberry juice to 1 cup. Add in AgAr-AgAr and maple syrup. bring to a boil, then remove from heat immediately. 


5. Remove oil from the freezer or refrigerator. using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. pour onto a sieve and above the sink to get rid of the oil and rinse under cold water. Set aside.

Assembly

6. Drip a droplet or two of basil aroma onto a piece of blotting paper inserted in an aromaspoon™ by molecule-r. In the spoon, place a piece of crostini topped with cranberry pearls, a piece of goat cheese and tarragon leaves, and repeat with the rest of the crostini. When taking a bite, keep the aroma spoon close to your nose while chewing. Inhale the basil aroma and experience volatile flavouring!

Products you will need for this recipe

Taco and Volatile Chili

Less is More

Lemon Detox

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