VOLATILE AMUSE-BOUCHE

Techniques: SPHERIFICATION 
Additives: AGAR-AGAR

INGREDIENTS

  • 1 baguette
  • 1/2 cup (125 ml) salted butter 
  • 2 tbsp (30 ml) chives
  • 1/4 (1.25 ml) ground white pepper
  • 1/4 tsp (1.25 ml)onion powder
  • 1 tsp (5 ml) chopped parsley 
  • sea salt, to taste 
  • 1 1/4 cups (315 ml) pure cranberry juice
  • 2 tbsp (30 ml) maple syrup 
  • 1 sachet (2 g) AGAR-AGAR
  • 8 slices,  goat cheese 
  • 8 tarragon leaves
  • 1-2 drops basil aroma 

DIRECTIONS 

Refrigerate oil to cool overnight, or, to save time, place it in the freezer for 1 hour.

CROSTINI 

Preheat oven to 300 °f (150 °c). Slice 8 croutons off of the baguette and place them on a lightly oiled baking sheet. Finely chop chives.
Melt butter in a pan. Add in chives, parsley, onion powder, salt and pepper and mix well. Brush croutons on both sides with chives butter and cook in the oven for 6 minutes (turn halfway through cooking time) or until crisp.

CRANBERRY PEARLS 

In a pot, reduce cranberry juice to 1 cup. Add in agar-agar and maple syrup. 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.

ASSEMBLY 

Drip a droplet or two of basil aroma onto a piece of blotting paper inserted in an aromaspoon™ by Molecule-R. In the spoon, place a piece of crostini topped with cranberry pearls, a piece of goat cheese and tarragon leaves, and repeat with the rest of the crostini. When taking a bite, keep the aroma spoon close to your nose while chewing. Inhale the basil aroma and experience volatile flavouring!

 

 

PRODUCTS USED TO CREATE THIS RECIPE

VOLATILE AMUSE-BOUCHE