SALAD AND RASPBERRY FLAKES

Technique: GELIFICATION 
Food additives: GELLAN GUM 

INGREDIENTS 

  • 3/8 cup (100 ml) raspberry vinegar 
  • 0.7 oz (20 g) sugar
  • goat's cheese, crumbled to taste 
  • 1 1/3 tbsp (20 ml) raspberry vinegar
  • 2 tbsp (30 ml) olive oil 
  • salt to taste 
  • pepper to taste 
  • baby arugula shoots to taste 
  • pecans sliced, to taste 
  • 0.18 oz (5 g) GELLAN GUM


DIRECTIONS 

RASPBERRY FLAKES 

Bring the vinegar and sugar to a boil. Using a spoon, dissolve the GELLAN GUM into the preparation and cook for 2 minutes. Refrigerate for 1 hour or until the preparation is completely congealed.
Unmold the congealed preparation and grate it onto a plate.

DRESSING 

In a bowl, mix together the crumbled goat’s cheese, raspberry vinegar, olive oil, salt, and pepper.

SERVING SUGGESTIONS

Arrange the raspberry flakes, shoots and pecans on a plate. Drizzle the shoots with the dressing.

 

PRODUCTS USED TO CREATE THIS RECIPE

SALAD AND RASPBERRY FLAKES