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XANTANA SUSPENSION AND TEXTURES AND AGAR - AGAR



SUSPENSIONS. ________________________________________________________________




xanthan gum.

sferification SOUP WITH CITRUS AND ORANGE RASPBERRY REVERSE
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.100 liter orange juice (strained)
.010 Liter lemon juice (strained) .050 Liter
grapefruit juice (casting) Litre Water

.030 .020 Kg Refined Sugar (White) .001 kg
xanthan gum

Place all ingredients in processor and grind, ride a cup or bowl glass. REVERSE sferification

RASPBERRY AND ORANGE. _________________________________________________________



.250 .002 Liter Water
calcium alginate
kg .080 kg Refined (White)
chopped in processor and set aside. 5 Piece Raspberry

whole (disinfected and dried) 4 parts Orange


Supreme Dip orange supreme alginate solution and pour in the solution calcium chloride, let stand for one minute and rinse in clean water, repeat the procedure with the raspberries.

.500 Liter. Water
.0025 kg calcium chloride
Mix until chloride disintegrates. 500 Litre Water


To rinse the product.
esferificar When fruits are put into the soup citrus SPAGHETTI MANGO


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.330 Liter processed mango juice (mango nectar) .008 kg
Agar - Agar
.002 kg Xanthan Gum or guar gum.
kg gelatin powder .010 .070 Liter Water

Hydrate the gelatin in cold water and hot water bath
Heat the juice to bring to the boil, stir half of hot juice in a food processor with the agar and xanthan gum, add the gelatin and the rest of the hot juice.

C / S Ice
C / S Water Wax Paper Sheets
.002 1 Piece Nipple

Empty plastic product in a plastic bottle or a cornet and form the spaghetti into the water with ice, drink and ride


cool .020 Liter Lemon juice (casting) Litre Water

.015 .080 Kg
Refined Sugar Mix all ingredients and pour the spaghetti


Sal
.001 kg C / S Chile Chop
3 Pc Sheet Mint or Peppermint
Sprinkle the end and garnish with mint leaf
SUSPENDED

MOJITO 500 Mlt. mojito mix
1.5 Grs. Xanthan gum

Mojito Mix the paste and crushed using a mixer. Strain and vacuum-packing the entire mixture to remove the bubbles. Serve on glass
for mojito and mint leaves. TERRINE


BASIL AND SALMON

250 Mlt. BASIL WATER
9 Grs. Sal
agar
Salmon
Joining a quarter of the basil water and agar powder to boiling over medium heat, stirring constantly, remove from heat and add the remaining water. Apart froth. Materialize in a square pan so that it is thick 1 cm.
Leave in the refrigerator until set. Skip
salmon and serve with alternating layers of basil. RAVIOLI

BALL OF CARDAMOM AND NAIL 250 Mlt Water

15 Grs. Cardamom
10 Grs. Sugar
2 Grs. Alginate
4 Grs. Calcium Chloride

Mix water with cardamom and sugar and let boil for one minute. Strain. Mix in 70 Mlt. alginate water and add the rest of the mixture. Dilute
calcium per liter of water. Insert the spoon the mixture of alginate and cleaning out the ravioli in cold water. Submit
. In oriental spoon.

ENDS SECOND CLASS.