TACO AND VOLATILE CHILI

Technique: EMULSIFICATION
Food additives: SOY LECITHIN

INGREDIENTS

  • 1/4 cup (60 ml) harissa
  • 3/4 cup (180 ml) water
  • 1 tsp (5 ml) salt
  • 1 avocado
  • 1/2 garlic clove chopped
  • 2 tbs (30 ml) vegetable oil
  • salt to taste 
  • pepper to taste 
  • chopped cilantro to taste 
  • 2 tbs (30 ml) sour cream 
  • 1 box hard taco shells 
  • 1 sachet (2 g) SOY LECITHIN

DIRECTION

HARISSA FOAM 

Combine all the ingredients and the SOY LECITHIN in a flat-bottomed rectangular bowl. 
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.
Scoop off the foam with a spoon.

GUACAMOLE

Crush the avocado, garlic, oil, salt and pepper together. 2. Add the cilantro and mix well.

SERVING SUGGESTIONS

Fill a taco with the guacamole and sour cream and garnish with the harissa foam.

 

PRODUCTS USED TO CREATE THIS RECIPE

TACO AND VOLATILE CHILI