Molecular Gastronomy Ingredients

• Please contact Zoe at Moyallon Foods for full product list, innovative techniques and ingredient use factsheets.

Flavour Concepts and Ingredients

Molecular Gastronomy has created a vast new world of culinary innovation. With the application of new techniques and modern ingredients chefs can now obtain innovative flavour and texture variations in the form of gels, foams, airs, paints, emulsions, spherifications, flavour strips and solutions.

As with all culinary innovation knowledge of the ingredients is the key to success and as a supplier and product developer.

Samples Recipe:

Green Tea Gel with Almond Milk Sauce.

For the Gel:

1 tbsp Green Tea Powder

2gm En-Place Agar Agar

50gm Caster Sugar

350ml Water

 

For the Milk Sauce:

75ml Condensed Milk

100ml Milk

1gm En-Place Xthanthan gum

1/2ml En-Place Almond Flavour Drop

 

For the garnish:

Ground toasted almonds or praline

 

Method:

Bring tea powder, sugar, agar agar & water to the boil

over a medium heat while stirring.

Cool & allow to gel in the fridge.

Blend together the ingredients for the milk sauce & strain.

Serve the gel & sauce in shot glasses or on tasting spoons

sprinkled with almond.

Molecular gastronomy ingredients available form Moyallon Foods:

Flavour Drops