RACK OF LAMB IN CILANTRO SEED CRUST
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1
RACK OF LAMB
MARINADE
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finely chopped onion ¼ PZ
CHISEL 1 clove garlic
1 OZ. OIL
30 GRS. SUGAR
C / S SAL
1 OZ. BALSAMIC VINEGAR
2 sprigs of rosemary
Prepare the marinade and soak the lamb, let stand for 30 minutes cooling, remove
of marinade and reserve, strain marinade and Fry solids and pour the liquid, bring to boil.
HOT CLOUD
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Reserve
300 grs. Liquid-
Hot 100 mlt. Liquid and mix with 8 oz. Of previously hydrated gelatin 37 ° c.
1 GRS. CMC
Refrigerate remaining 200 milliliters 4 ° c. Put the balloon whisk, blend 100 ml with gelatin and CMC in the form of thread and let beat until it forms a paste angry.
SEED CRUST
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.0005 KGR. CMC
10 GRS. CRUSHED CORIANDER SEEDS
C / S
SAL C / S PEPPER
C / S WATER
cmc water Crush to to form a paste, add salt, pepper and crushed coriander seed coat the rack on the outside and bake at 180 ° C. for 15 minutes
COUS COUS WITH NUTS HONEY A
100 GRS. COUS COUS
200 GRS HOT
OLIVE OIL 1 OZ
30 GRS. BUTTER
salt and white pepper.
CHOPPED NUTS ALMONDS BAKED
In a bowl place the cous cous and cover with hot water let sit by the fire for 15 minutes, until completely smooth, add the remaining ingredients and keep warm
LEMON CLOUD . AND FRESH FRUITS
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100 MLT. SEEDLESS LEMON JUICE
200 MLT. WATER
8 GRS. POWDER gelatin
100 GRS. SUGAR
Mix juice with water, salt and sugar, strain and hydrate the gelatin with 100 mlt. Product and book, take the 200 mlt. remaining in the freezer on a tray, where fitted crystals, warm in a double m. gelatin and start to beat the cold product balloon, add warm gelatin in the form of yarn and let it form the cloud.
250 grs. Mixed fresh fruit
CHOCOLATE COLD FOAM
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.200 LITER LYNCOTT CREAM
.040 KILO ICING SUGAR
.080 KILO BITTER COVERAGE
1 PZ GAS TRAP
.025 LITER brandy or rum
coverage Melt in a double boiler, and mix lyncott with the cream, icing sugar and alcohol, drain and dump soda, applied load and assemble.
CLOUD HOT PASSION
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100 GRS. PASSION FRUIT PULP
100 MLT. WATER
100 GRS. SUGAR
1 DROP YELLOW
Cook and drain in cheesecloth
200 GRS. INFUSION OF PASSION
3.5 GRS. CMC Shred
3 ° c.
50 MLT. PASSION FRUIT INFUSION
7 GRS. POWDER gelatin
incorporate and melt between 39 ° c. and 42 ° c.
Pour into bowl of mixer to 200 grs. Passion fruit and beat on medium speed, add the hot mixture in the form of thread and let ride.
Shape on the plate or container where it will cool the pan and heat for service to no more than 80 ° c.
PARMESAN SPAGHETTI
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200 GRS. PARMESAN
MLT 200 WATER
.5 GRS. CALCIUM CHLORIDE
Put all the ingredients to heat and simmer for 2 minutes.
Strain in cheesecloth and reserve the liquid .
MLT 250. Parmesan whey
5 GRS. AGAR
12 GRS. Gelatin
2 GRS. Xanthan gum
1 GRS. SODIUM ALGINATE
C / S
SAL
200 GRS. CASE OF TOMATO
2 WAX PAPER SHEETS
1 PZ SYRINGE NIPPLE OR THICK
Hydrate the gelatin in cold water.
Put agar - agar with gelatin and hydrated in the serum still hot and allow to soften, add salt, gum and alginate and grind in processor
Prepare an ice water bath.
Fill a bottle or cornet of waxed paper and form the spaghetti in cold water, let stand for a few minutes
In a plate put a bed of hot tomato married no more than 70 ° c on it spaghetti garnished with crispy greens and Parmesan cheese.
CUBA LIBRE deconstruct.
sferification OF RON ______________________________________
.100 Liter. Ron White
.75 Militros Water
75 Grams Sugar
C / s liquid dye only if required.
1 part. Disposable Hair Coif
Crush and strain.
.500 Liter. Water **
2.5 grams. Calcium chloride
Mix until dissolved calcium chloride.
1 Litre Clean Water ***
Keep to rinse the product before serving.
Performing the same procedure esferificar.
c / s. cold cola.
c / s.
lemon juice 1
Pz. slice of lemon.
Pour into a glass of cola and lemon juice added last areas rum and garnish with lemon slice.
If you want the floating spheres can fill the syringe with some bubbles in the infusion which will be different to get different levels inside the vessel.
