Need Help with "Molecular" Desert
Me and some friends are teaming up to make a special dinner and watch the finale of Top Chef.
I am making desert and need some help. My dish is an homage to Marcel, mainly just because I wanted an excuse to try and make a foam.
I am going to make Moto's Donut Soup and put an espresso foam on top. A play on coffee and doughnuts.
I am going to plate the soup in a bowl on a rectangular plate.
I need help figuring out what to do with the other half of the plate. I wanted to do a chocolate paint brush swipe and then put some carbonated strawberries over it. I was only doing the strawberries because I happened to see a recipe for them and my wife happened to have some leftover dry ice from work.
The dry ice has since disappeared, so I'm not sure what to do.
I'm really looking for anything that would pair well with coffee and dougnuts, but any idea would be very helpful.
Here are links for the Donut Soup and the Carbonated Strawberries, if anyone is interested.
To anyone who is interested, the donut soup was a huge hit. I ended up pairing it with a cherry gelee. It was actually just boxed jello.
The soup was a lot of fun to make. The recipe says to split the donuts into small pieces, but I would recommend actually dicing the donuts into very small cubes. This made it a lot easier on my blender.
The soup tasted exactly like a donut, except it was somehow richer than a donut. I had thought about using all milk instead of half milk and half water, and I'm very glad I didn't do that. The cherry gelee ended up being a great pairing and really cut through the richness of the soup. I just put the gelee into muffin tins and then popped them out upside down, just as marcel did in the thanksgiving episode.
re: Carb Lover
The recipe made 4 servings. They are very small servings, since the dessert is very rich this is a good thing.
I did make the espresso foam. I just brewed some espresso and then added soy lecithin to it. You can usually find this at health food stores. It comes in pills, granules, and liquid form. I would recommend the liquid form, but I actually bought the granules because I had never used it before.
You just add some of the lecithin to the espresso and froth it using a stick blender. The lecithin just helps the bubbles hold once they are frothed.
I think the foam was actually my favorite part. The Espresso was very rich and complex, but in the form of a foam it was light and airy as well, it was a contrast I had never experienced before.
If you are thinking about the soup, I would definitely recommend it. It's a really fun way to do "molecular gastronomy" without having to buy any freeze dried powders, or expensive equipment.
We got a V-day gift of food from my father in law packed with tons of dry ice, so we just made a night of dry ice experiments with my son. We tried kiwis, apple slices and yogurt - yogurt was just slightly carbonated, kiwis turned a bit mushy but carbonated well, but the apples were a winner. Like Martinelli's in an apple. Totally fun! I used a casserole dish (pyrex type thing, with a small bowl to suspend a paper plate with wholes poked in it. The one with a glass lid worked best (leaky enough to not freeze the fruit).