Archive | January, 2010

Gin & Tonic

Mix the gin, tonic water and sugar syrup together then stir in the xanthan gum. You may need to heat a little tonic water in order to get the xanthan to dissolve before adding it to the drink. Pour into a serving glass and chill for an hour. To serve add a teaspoon full of lemon and lime flavoured ‘pearls’ and stir them in – they should be suspended throughout the cocktail.

Gravy using Xanthan Gum

Flour is the traditional thickener for a standard meat gravy but can dull the flavour of the finished sauce, impart a distinct floury taste or encourage lumps to form. These can all be avoided by using xanthan gum in place of flour. 0.5g should be enough to thicken around 300ml of gravy.

Xanthan Gum

What is it? Xanthan is a thickener derived from a type of bacteria that release a sticky gum. This gum is extracted and dried and has been used in a huge variety of pre-prepared foods. Recently, chefs have begun using it for its unique thickening properties and ability to mimic the ‘mouthfeel’ of traditionally high fat products.

Basic Gel

Heat the juice, water or stock then add the kappa Carrageenan. Leave to set then cut into desired sized pieces. This is ideal for making dessert garnishes or tasty additions to cocktails.

Ham ‘Lentils’

Heat the pork stock and kappa Carrageenan to just below boiling point and using a warmed syringe or bottle dropper squeeze out small lentil sized blobs of the liquid onto a non-stick mat. Leave to set and then gather up using the side of a knife or dough scraper. They can be served warm (no hotter than 70°C) or c

Jellied rose petals

Heat the water, rose water and kappa Carrageenan to 100°C then spoon over rose petals. Leave to set in the fridge and use as a garnish for a huge range of desserts

Kappa Carrageenan

What is it?
Kappa Carrageenan is a gelling agent extracted from a type of red seaweed that grows off the Irish coast. It has been used to make a traditional Irish pudding for centuries and is now being used by some of the world’s top chefs as an alternative to traditional gelling agents such as [...]

Lavender Rice Pudding with Black Olive Caramel

Lavender Rice Pudding with Black Olive Caramel

Infuse 200ml of milk with a few lavender leaves and sweeten by dissolving in two tablespoons of sugar. Toast some risotto rice over a high heat and add a nob of butter and 25ml of sweet vermouth. Pour over the warmed milk, cook for 20 minutes, or until the rice is tender, stirring occasionally…