Alginate Syrup
Use this Alginate Syrup instead of a Sodium Alginate Bath Recipe if the liquid is too thick or does not have enough water available.
Impress with this incredible Gorgonzola Risotto accompanied by Pears And Onions made using Special Ingredients Xanthan Gum And Glucose Powder.
Rated 4.7 stars by 10 users
Molecular Gastronomy
Molecular Gastronomy Main
4
10 minutes
20 minutes
Impress with this incredible Gorgonzola Risotto accompanied by Pears And Onions made using Special Ingredients Xanthan Gum And Glucose Powder.
Special Ingredients
1kg Vialone Nano Rice
20cl White Wine
4L Vegetable Broth
250g Fresh Cream
250g Sweet Gorgonzola
10g Salt
3 Onions
200ml Pear Juice
100ml water
4g Special Ingredients Xanthan Gum
2 Pears
50g Special Ingredients Glucose Powder
59g Butter
Handful of Cornflakes
Toast the risotto in the butter, deglaze with the white wine and slowly add the vegetable stock until cooked
Melt the cream with gorgonzola and salt and blend it all.
Let the finely chopped onions caramelize with a little oil and salt and deglaze with the pear juice.
Blend and add the water and Xanthan Gum. Cut 2 pears into cubes and lightly caramelize them in butter and Glucose Powder.
Cook the rice.
Stir in the gorgonzola sauce and caramelized pears and decorate with the onion and pear sauce.
At the end add cornflakes.
Use this Alginate Syrup instead of a Sodium Alginate Bath Recipe if the liquid is too thick or does not have enough water available.
Turn cucumbers and yogurt into delicate, edible spheres using reverse spherification.
Create mojito spheres using reverse spherification with Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum