Rhubarb with vanilla emulsion

Rhubarb with vanilla emulsion

Cut the rhubarb into 3-4cm lengths and heat the butter and sugar together in a saucepan until it begins to foam. Add the rhubarb and cook for 2 minutes, turning halfway through. Add the orange juice and allow the rhubarb to cook until just tender. Remove from the pan and reduce the remaining liquid to a glaze.

Vanilla Custard

Vanilla Custard

Add the vanilla bean and seeds to the milk, bring to a gentle boil and allow to infuse for ten minutes. Meanwhile in a heatproof bowl whisk the egg yolk with the sugar until it begins to turn a pale colour.

Pea Caviar

Pea Caviar

Blend the peas with the boiling water and sugar until very smooth. Check for seasoning. Add the sodium alginate and blend for another 30 seconds then pass through a fine meshed sieve into a container.

Basic milk gel

A simple flavoured milk gel can be made quickly and easily. Simply infuse the milk with the desired ingredient (sweet or savoury), add 1-1.5g iota Carrageenan per 100g of milk, bring to a gentle simmer, strain and cool.

Chocolate mousse

Despite being very low in fat (semi skimmed milk is used instead of cream) and with no eggs (so suitable for vegetarians) chocolate mousse made with Carrageenan has a luxuriant texture and deep chocolate flavour. The texture can be made lighter by using a cream whipper.

Iota Carrageenan

Iota Carrageenan is a gelling agent extracted from a type of seaweed also called Irish Moss. It is found off the coast of Ireland, close to the town of Carrageen from where it gets its name. Irish moss has been used for centuries to make a traditional milk pudding dessert.

Techniques – Foams and Airs

Foams first became popular during the 1960s – the technique allowed chefs to create light alternatives to sauces with few calories at little cost (thanks to air being the main constituent).

Frozen chocolate foam

Melt the chocolate in a bain marie and heat the water to just below boiling point. Pour the water over the chocolate and add the soya lecithin. Mix well and leave to cool. Use a stick blender to create the foam and spoon into a suitable container. Freeze for 5-6 hours then serve immediately as part of a chocolate based dessert.

Beetroot Foam

Root vegetable juice foams wonderfully well and adds a splash of colour to a wide array of dishes.

Basil Emulsion

Add the basil leaves to the water and milk and slowly bring to the boil. Remove from the heat and allow it to cool and steep. Once cooled, strain the liquid and whisk in the soya lecithin. Allow to rest and then use a stick blender to create the foam. Serve with cherry tomatoes and mozzarella spheres for a modern take on a caprese salad.