MASTERCHEF GOES MOLECULAR
MasterChef winner, Dhruv Baker, and runner up, Alex Rushmer, wowed City workers this week with a trio of molecular canapés as part of a promotion for a type of investment product.
Over 4000 canapés were made and distributed over the two day event, the first in Broadgate and the second in Canary Wharf. The ‘Simple ingredients. Sophisticated results’ theme of the iShares® event was equally applicable to the molecular menu devised by Dhruv and Alex.
All molecular ingredients and tools were sourced from Cream Supplies, the largest distributor of molecular products in the UK.
Recipes
Crostini with Aromatic Beetroot Jelly, Hot Smoked Sea Trout and Creamed Horseradish
Ingredients
Beetroot juice
Star anise
Cinnamon
Sherry vinegar
Sweet beetroot vinegar from jarred beetroot
Agar-Agar (1%)
Hot smoked sea trout
Horseradish
Double cream
Micro-greens for garnish
Crostini
Bring the beetroot juice, vinegar, star anise and cinnamon to the boil in a large stainless steel pan and reduce by 10-15% in volume. Strain through a fine meshed sieve and return to the pan. Bring back to the boil and whisk in the agar-agar until fully dispersed. Pour into chilled moulds and refrigerate until set. Keep in the refrigerator until service.
Mix the horseradish with double cream. Store in the refrigerator until service.
Cut the beetroot jelly into 3cm squares and place on top of the crostini, brush the jelly with horseradish cream, top with a square of smoked sea trout and garnish with micro greens. Serve immediately.
Chicken Liver and Vanilla Parfait Tarts
Ingredients
Chicken livers
Brandy
Madeira
Shallots
Thyme
Double cream
Unsalted butter
Muscat raisins
Armagnac
Sauternes
Vanilla pods
Stock syrup
Pastry cases
Micro-Parsley
Micro-Chervil
Red amaranth
Brown the chicken livers in a hot pan with foaming butter, season then remove to a plate. Add the chopped shallots and thyme to the pan, cook for five minutes then deglaze with brandy and Madeira. Burn off the alcohol, add the cream then blend in a food processor along with the chicken livers. Pass through a drum sieve. Chill then pour into cream whippers. Charge with nitrous oxide and chill until service.
Heat the Armagnac, sauternes and stock syrup with the vanilla pod. Add the raisins and leave to macerate overnight. Hold in the liquor until service.
To serve: add a single raisin to a pastry case, eject the parfait from the cream whipper to cover the raisin and garnish with selection of microherbs.
Prosecco Jelly with Strawberry Caviar and Popping Candy
Ingredients
Prosecco
Stock syrup
Elderflower cordial
Gellan
Strawberry juice/puree
Fresh strawberries
Sodium alginate
Calcium lactate
Low calcium bottled water
Micro mint leaves
Popping candy
Bring 1/5 of the prosecco to the boil and dissolve in the gellan making sure it is fully dispersed. Add the stock syrup, elderflower cordial and the rest of the prosecco. Pour into moulds and refrigerate until set. Keep in the fridge until service.
For the strawberry caviar. Mix sodium alginate with bottled water and add to the strawberry juice. Add calcium lactate to bottled water and pour into a suitable container. Using a syringe or squeezy bottle drop small spheres into the calcium solution. Remove with a slotted spoon, rinse in bottled water and hold for up to 15 minutes in chilled water.
At service, remove jelly from the fridge, top with a teaspoonful of caviar and garnish with popping candy and a micro mint leaf
Further information:
Jonathan Money. Cream Supplies. Unit B5.Mountbatten Business Park. Portsmouth PO6 1US – Tel: 0845 226 3024
