Technique: SPHERIFICATION, GELIFICATION, EMULSIFICATION
Additives: CALCIUM LACTATE, SODIUM ALGINATE, AGAR-AGAR

INGREDIENTS 

• 2 tbsp (30 ml) unsalted butter 
• 1 tbsp (15 ml) icing sugar
• 1 tsp (5 ml) matcha tea powder
• lemon, a dash 
• 2 tsp (10 ml) ground pistachios 
• 3/4 (190 ml) coconut milk
• 2 tbsp (30 ml) sugar
• 1/2 tsp (2.5 ml) CALCIUM LACTATE
• 1 sachet (2 g) SODIUM ALGINATE 
• 1 tbsp (15 ml) honey 
• 6 mandarins 
• 1 sachet (2 g) AGAR-AGAR
• 3 cups (750 ml) blackberries 
• 2 tbsp (30 ml) honey
• 4 cups (1 L) ice cubes
• 1 sachet (2 g) AGAR-AGAR
• olive oil, to taste
• lemon juice, to taste 
• edible flower, to taste 
• mâche, to taste 

DIRECTIONS

MATCHA-PISTACHIO BUTTER

Soften butter in a pan or microwave. In a bowl, combine icing sugar and matcha. Incorporate butter and lemon juice and mix well, then add in pistachios and mix some more until homogenous. Place on a sheet of parchment paper and refrigerate.

COCONUT MILK SPHERES

combine coconut milk and sugar, then mix in calcium lactate until it is completely dissolved. Pour the mixture into small, demi-spherical molds and let sit in the freezer, along with the glass of oil, for 1 hour or until the spheres are frozen (while you wait, make mandarin juice pearls and blackberry juice spaghettis).
​In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium AlginAte in 2 cups water. Let sit for 15 minutes.
​Unmold frozen spheres in alginate bath. Let sit for 3 minutes while gently stirring once in a while to prevent the spheres from touching.
​Fill a medium-sized bowl with water. Using a slotted spoon, delicately collect the spheres and briefly rinse them in the water, then remove excess water from each sphere by applying a piece of paper towel on the bottom of the spoon. Reserve.

MANDARIN JUICE PEARLS 

Using a juicer, extract juice from mandarins. Filter 1 cup of the juice, then reduce to 3/4 of a cup on medium heat. incorporate honey and agar-agar. Bring to a boil, then remove from heat immediately.
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.

BLACKBERRY JUICE SPAGHETTIS

Place ice cubes in a large bowl and fill with cold water.
Using a juicer, extract juice from blackberries. Filter ¾ of a cup (190 ml) of the juice. In a pot, combine with honey and agar-agar. Bring to a boil, then remove from heat immediately.
Fill a food-grade syringe with the agar-agar preparation. Plug syringe into a silicone tube and fill up the tube, then place it in the ice bath for 1 minute. Remove the tube from the ice bath, then, using the syringe again, push air into the tube to eject the spaghetti. Repeat until enough spaghettis are obtained.

ASSEMBLY 

First, assemble a salad of mâche, olive oil and lemon juice on each plate, topped with a few edible flowers. Then, arrange matcha-pistachio butter, coconut milk spheres, mandarin juice pearls and blackberry juice spaghetti on each plate as pictured.

PRODUCTS USED TO CREATE THIS RECIPE