I am seriously thinking about getting hired by local French TV channel M6 ;-). Indeed, after An Almost Perfect Dinner, I'm back on the chain in the 100%You may 09/05/11 for a subject on sparkling cuisine. My menu contained several small recipes invented for the occasion! The idea was to have friends discover sparkling sugar at an evening drink. So I concocted panna cotta sparkling pea, skewers crackling foie gras and mango- mojito sauced rice pudding (already tested on the blog).
Sparkling Sugar is part of molecular gastronomy. It is indeed a food that has been chemically changed the structure, in this case by injecting CO2 at its crystallization; CO2 is released when the sugar comes into contact with moisture and a fortiori saliva, creating sparkling effect. Sparkling Sugar is a first step towards molecular cuisine and is accessible to everyone because you just need to sprinkle over a rather simple or traditional recipe to give it a touch of pizzazz and excitement…
Be careful: Always add sparkling sugar just before serving so as not to lose its sparkling effect. Well, always keep it in a closed packing and away from moisture.
To see the video, click HERE the beginning of the video to 2mn45.
Let's start with a panna cotta soup, concept that I had tested my Spinach and artichoke panna cotta and here I tried with a cream of pea. I've then added a dollop of cream cheese before sprinkling with sparkling sugar!
Cream of peas and lettuce with chives
Serves 4 people
- 1 kg of frozen peas
- green leaves of a lettuce
- 3 shallots
- 1 vegetable stock
- 1/2 bunch chives
- 10g butter
Peel and chop the shallots. Heat a hint of butter in a casserole and brown the shallots.
Wash lettuce and cut only the green of the lettuce (leaving the heart). Add the green of the lettuce in the pan and reduce the lettuce a few minutes before adding the peas that should still be frozen. Cover with hot water and add a cube of vegetable stock. Cook over medium heat for 15 minutes.
Then mix until you get a smooth cream. Pepper to taste and serve sprinkled with chopped fresh chives…
Sparkling pea panna cotta
Serves 8 glasses
- 6 louches de velouté de petits off
- 30cl cream liquid whole
- 3 gelatin
- 3 Kiris (or 3 tbsp of cream cheese) + 1 tbsp of crème fraîche (or sour cream)
- salt, pepper
- 1/2 bunch fresh chives
- 2 tablespoons sugar sparkling
Soak the gelatin in a bowl of cold water.
In a saucepan, bring to a boil sour cream. Drain the gelatine and melt into the cream. Strain the cream of peas and pour in the cream.
Pour this mixture into 6 individual glasses. Let cool overnight in the refrigerator.
The next day, prepare cream Kiri: Crush 3 Kiris in range with a tablespoon of cream and beat a few moments until a smooth result.
When serving, overcome the glasses of a walnut cream Kiri and sprinkle with chopped chives, a tower mill, pepper and sugar sparkling. Serve cold as an appetizer.
Then move to the sweet and sour with a skewer sparkling foie gras, mango lollipops that reminds you that you dipped in a powder sparkling, sharp, acidity and less. Guarantee of a return to childhood memories with this easy and regressive recipe.
Crackling foie gras and mango skewers
For about 15 skewers
- 250gr of foie gras
- 2 ripe mangoes
- 5 slices of a bun, 5cm thick
- 5 tablespoons sugar sparkling
- 15 pikes small skewers
- 2 grapefruit halves covered with tin foil
The day before : Cut the foie gras into cubes 1,5cm wide. Arrange on a plate covered with a sheet of baking paper and place in freezer for at least 12 hours so that the foie gras does not melt too much during cooking.
On the day you serve : Cut the mangoes 2 and cut mango cubes of 1, 5 cm side.
Cut brioche cubes of 1, 5 cm wide. Place on a sheet of parchment paper and toast under the grill a few minutes.
Remove the foie gras cubes and fry still frozen in a hot pan for 2-3mn, ensuring that all sides are golden.
When serving, roll the cubes of foie gras in the sparkling sugar and prepare the skewers in a spicy cube of brioche, a cube of foie gras and a sparkling cube mango. Place the skewers of the grapefruit halves and serve immediately.
The placing of foie gras in the freezer is essential to prevent it from melting while in the pan.