Basic Gel
Posted in Recipes on 28. Jan, 2010
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’
Posted in Recipes on 28. Jan, 2010
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
Posted in Recipes on 28. Jan, 2010
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
Posted in Ingredients on 28. Jan, 2010
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
Posted in Recipes on 07. Jan, 2010
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…
Sheer Awesomeness – Molecular gastronomy in the home
Posted in Recipes on 07. Dec, 2009
Of all the culinary fads and fashions and phases and phenomena, molecular gastronomy is perhaps the one that excites me most. Of course, I adore and pursue simplicity in much of my cooking and gastronomic pursuits but there is something so wondrous, so exciting and almost ethereal about re-imaging food in way propounded by Heston […]
