RED DECADENCE

Technique: SPHERIFICATION, EMULSIFICATION
Food additives: CALCIUM LACTATE, SODIUM ALGINATE, SOY LECITHIN

INGREDIENTS

  • 1 1/4 cup (315 ml) all purpose flour 
  • 3/4 cup (190 ml) sugar
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (2.5 ml) sea salt
  • 3/4 cup (190 ml) butter milk
  • 1/4 cup (65 ml) grape seed oil 
  • 1.2 tsp (2.5 ml) vanilla extract 
  • 1/8 cup (30 ml) unsweetened chocolate 
  • 1/2 cup (125 ml) semi-sweet dark chocolate 
  • 3 cup (750 ml) raspberry liqueur 
  • 3/4 cup (190 ml) seedless raspberry jam 
  • 1 cup (250 ml) pure cranberry juice
  • 2 tbs (30 ml) maple syrup 
  • 2 cup (500 ml) water 
  • 1.2 tsp (2.5 ml) CALCIUM LACTATE 
  • 1 sachet (2 g) SODIUM ALGINATE 
  • 3 cup (750 ml) raspberries 
  • 1/4 cup (65 ml) water
  • 2 tbs (30 ml) sugar
  • 1 sachet (2 g) SOY LECITHIN 
  • 2 cup (500 ml) cold heavy cream 
  • 20 basil leaves 
  • salt to taste 
  • chocolate shavings to taste 
  • dark chocolate pieces to taste 

DIRECTIONS

CHOCOLATE CUPCKAES 

Preheat oven to 375 °F. (190 °C) line a muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, combine buttermilk, oil and vanilla. Pour onto dry ingredients, along with chocolate (melted and chopped). Whisk until homogenous. Transfer batter to prepared muffin tins and cook in the oven for 17 minutes or until a toothpick inserted in the center comes out clean.

RASPBERRY GLAZE

Bring raspberry liqueur to a boil in a small pot. Reduce by half on medium heat. Transfer ½ a cup  (125 ml) reduced liqueur to a bowl and reserve at room temperature. Reserve remainder in the pot.
Peel muffin liners off of cupcakes and transfer the cupcakes to a large serving plate. Brush cupcake tops with 1 tbs (15 ml) each of raspberry reduction from the bowl. Put the remaining raspberry reduction from the bowl back in the pot and bring to a boil. Reduce to a thick syrup on medium heat. Brush cupcakes with glaze in a few layers, giving the cake time to absorb the glaze between each layer.

CRANBERRY SPHERES

Reduce juice to ½ a cup. Mix in maple syrup and calcium lactate. Pour mixture into small, semi-spherical molds and let sit in the freezer for 1 hour or until frozen. (while you wait, make a raspberry emulsion and basil whipped cream.)
In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium alginate in water. Let sit for 15 minutes, then warm briefly in a microwave oven.
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. 

RASPBERRY FOAM 

Before you start, place a large mixing bowl in the freezer (this is for the next part of the recipe). Then, using a juicer, extract juice from raspberries. Filter ¾ of a cup (190 ml) of juice.
In a rectangular, flat-bottomed bowl, combine filtered juice, water and sugar and sprinkle in soy lecithin. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. If needed and to obtain more foam, repeat this step.

BASIL WHIPPED CREAM 

Take the mixing bowl out of the freezer. Combine all ingredients in a blender, then transfer to the bowl and mix, using an electric mixer, until frothy. Refrigerate until serving time. 

ASSEMBLY 

Serve cupcakes and cranberry spheres topped with basil whipped cream and raspberry emulsion. Sprinkle with chocolate shavings and finish with a piece of dark chocolate.

PRODUCTS USED TO CREATE THIS RECIPE 

RED DECADENCE