Register Log In Submit Recipe

  • Home
  • Recipes
    • English Recipes
    • Ricette Italiane
    • Deutsche Rezepte
    • Favourite Recipes
    • Most Liked Recipes
    • Most Viewed Recipes
    • Top Authors
    • Top Rated Recipes
  • Category List
  • Video Recipes
  • Suppliers
  • Search
  • Contact
  • IMAGE
  • GALLERY

Salmon balls, sponge, yoghurt spheres and cuttlefish ink sauce


Ingredients

  • Salmon Balls
  • 100g Smoked Salmon
  • 100g Philadelphia Cheese
  • 500g Mandarin Juice
  • 500g Special Ingredients Carrageenan Iota
  • Yoghurt Spheres
  • Whole Yogurt
  • 1 Litre of Water
  • 5g Special Ingredients Sodium Alginate
  • Sponge
  • 300g Whole Wggs
  • 30g Egg Yolk
  • 140g Flour
  • 1g Special Ingredients Easy Whip®
  • 4g salt
  • Cuttlefish Ink Sauce
  • Special Ingredients Ultratex
  • Water
  • Cuttlefish Ink
  • Special Ingredients Hickory Liquid Smoke
  • Salt

Steps

  • For The Salmon Balls
  • Step 1

    Blend the salmon with the philadelphia, make into small balls and put in the freezer.

  • Step 2

    Blend the Mandarin juice with Carrageenan and bring to a boil then allow to cool to approx 60°C.

  • Step 3

    Skewer the frozen salmon balls with a toothpick and dip several times in the Mandarin Juice Solution until the desired result is obtained.

  • For The Reverse Spherification Of Yogurt
  • Step 1

    Blend the water with Sodium Alginate, degas the mixture by resting it overnight or filtering it with a muslin. Another option is to bring the boil then allow to completely cool.

  • Step 2

    Add the Yoghurt Mixture into moulds and freeze overnight.

  • Step 3

    Heat the Sodium Alginate bath to approx 50°C and add the frozen yoghurt spheres and stir then remove and refresh in cold water.

  • For The Sponge
  • Step 1

    Mix all the ingredients and put them in a siphon, load with two charges of N2O and siphon in a glass cup.

  • Step 2

    Microwave at 900W for 40 seconds and unmould.

  • Step 3

    Once cold, cut into disks and toast them in a pan.

  • For the Cuttlefish Ink Sauce
  • Step 1

    Mix the ingredients apart from the Ultratex to taste until you get the desired taste, then gradually add the Ultratex until you get the desired consistency.

     


Leave Comment

or cancel reply

  • author By specialingredientsltd
  • Category: CarrageenanEasy Whip®English RecipesReverse SpherificationSodium AlginateSpecial Ingredients Recipes
  • Difficulty Level:
  • Ratings:
  • Created: February 23, 2020
Similar Recipes
  • Apricot Ice Cream
  • Abrikozenijs
  • Reverse Spherification of Mandarin
Most Liked Recipes
  • Cranberry Fluid Gel Using Special Ingredients Ultratex

    5

  • Sferificazione Inversa di Mandarino

    4

  • Mousse Di Cioccolato, Purè Di Clementine E Crackle Crystal Al Cioccolato

    3

  • Risotto, sfera di bisque, gambero crudo, aria di olio all’erba cipollina

    3

  • Sferificazione di Aglio e prezzemolo

    3

Most Viewed Recipes
  • Bubble Cocktails

    12673

  • Gin & Tonic Spheres Using Reverse Spherification Technique

    8101

  • Cranberry Fluid Gel Using Special Ingredients Ultratex

    4983

  • Sfere Gin E Tonic Con La Tecnica Di Sferificazione Inversa

    4774

  • Risotto, sfera di bisque, gambero crudo, aria di olio all’erba cipollina

    4270

Top Rated Recipes
  • Avocado In Charcoal Tempura Batter Using Methocel & Activated Charcoal

  • Sparkling Chamomile Foam With Rosehip Meringue, Raspberry & Mint Using Easy Whip® And Citric Acid

  • Ginger Sorbet With Citrus Mist Using Silk Gel

  • Beetroot Balsamic Spheres

  • Chocolate Shells With Orange Puree And Enzyme Peeled Orange Segments Using Ultratex & Pectinex

Favourite Recipes
  • Gelato al Caramello

    1

  • Carbone di zucchero

    1

  • Bellini con spuma di lamponi e rosa inglese

    1

  • Sfere Gin E Tonic Con La Tecnica Di Sferificazione Inversa

    1

  • Red Thai Curry Noodles Using Special Ingredients Agar Agar Powder

    1

All rights reserved © Modern Recipes 2018