Texturas recipes spreads - Flipbook - Page 6
SPHERIFICATION
Spherical Pesto
Ravioli
Ingredients
For the Algin bath
For the pesto mixture
1500 g mineral water
100 g basil water
7.5 g Algin
8 g garlic
For the blanched basil
100 g fresh basil
18 g grated Parmesan
7 g pine nut paste
15 g oil of pine nuts
For the basil water
50 g blanched basil
(prepared beforehand)
150 g water
5 g basil paste
c.s. salt
5 g Gluco
6 g powdered gelatine
Instructions
For the Algin bath
•
Dissolve the Algin in the water with a electric hand
blender and leave to rest in the refrigerator.
For the blanched basil
•
Put water in a saucepan to boil and plunge in the
basil leaves for 10 seconds. Cool in water with ice
and keep.
For the basil water
•
Blend the basil and water together in a blender for
approx. 3 minutes until well mixed.
•
Strain the basil without pressing, do not throw the
water away and keep the paste in the sieve.
For the pesto mixture
•
Mix all ingredients together except the powdered
gelatine and shred for approx. 3 minutes until
evenly mixed, add to a saucepan.
•
Add the powdered gelatine and heat to 50°C to
allow the gelatine to dissolve. Leave to gel in a
container for 4 hours.
•
Cut the desired shape and plunge in the Algin Bath
for 1 minute, then leave in water.
•
Once ready to serve, heat in water at 60°C for the
interior to dissolve.
