INTRODUCTION TO

MOLECULAR
GASTRONOMY

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 Aa Ln
FOOD ADDITIVES
AGAR-AGAR LIQUID NITROGEN

Cl
CALCIUM LACTATE
Mc
METHYLCELLULOSE
G
GELATIN
IcIOTA
CARRAGEENAN
M
MALTODEXTRIN

Research in food preservation is not a Today, the term “food additive” covers
new development. Human beings have nearly 2,500 chemicals that are added
always sought to preserve foodstuffs to foods for specific purposes such
first by chilling, drying or smoking
meat, then by adding salt, vinegar and
as preserving or processing and
enhancing flavor or color. The use Sa
SODIUM ALGINATE
Sl
SOY LECITHIN
Gg
GELLAN GUM
Kc KAPPA
Xg
XANTHAN GUM
sugar. However, industrialization and of additives in the food processing CARRAGEENAN

the movement of populations to cities industry has become so widespread

led to a completely different need:
feeding thousands of people with
fresh, processed, practical products
that are stable during transportation
and storage while retaining their
organoleptic qualities. So-called “food
additives” were gradually introduced
to accommodate manufacturers
throughout the food chain, but
also to meet consumer demands
for high-quality products.
that they are now consumed on a
daily basis by the general population.
This list includes coloring, stabilizers,
acidifiers, preservatives, enzymes and
texturing agents, but it is this last class
of food additives that brings great
pleasure to molecular gastronomy
enthusiasts by creating culinary
extravaganzas with unexpected
surprises every time!
To share their passion for culinary
creativity and experimentation, the
young, dynamic team at MOLECULE-R
Flavors has developed a complete
line of texturing agents for amateur
cooks to recreate some of the most
spectacular techniques derived
from molecular gastronomy. The
cuisine of highly creative chefs is
now ­accessible to everyone!
SPHERIFICATION EMULSIFICATION
GELIFICATION OTHER TRANSFORMATIONS
CALCIUM LACTATE
Calcium salt used with sodium alginate in the
process of spherification.
SODIUM ALGINATE
Natural gelling agent extracted from brown algae
often combined with a calcium salt in the process of
spherification
AGAR-AGAR
Natural gelling agent extracted from red algae often
used to create solid pearls, gel spaghettis and jellies.
GELATIN
Cold soluble gelatin that has the same textural
properties and melt-in-the mouth effect as traditional
gelatin.
GELLAN GUM
Gelling agent obtained via fermentation and used to
produce firm gels that slice cleanly & withstand high
temperatures.
IOTA CARRAGEENAN
Natural gelling agent extracted from red algae and
used to produce gels with a soft and elastic texture.
KAPPA CARRAGEENAN
Natural gelling agent extracted from red algae and
used to produce gels with a firm and brittle texture.
METHYLCELLULOSE
Natural emulsifier derived from cellulose, used to
create denser foams and, when exposed to heat, to
create gels that will melt as they cool down.
SOY LECITHIN
Natural emulsifier extracted from soybeans, often
used to shape watery solution into airs.
LIQUID NITROGEN
A major component of air used in its liquid form to
create the smoothest ice cream and cook with the
cold.
MALTODEXTRIN
Unsweet sugar mostly used in creative cooking as an
aroma carrier, in the form of tasty powder that can
be sprinkled over food preparations and dishes.
XANTHAN GUM
Natural thickener derived from glucose via
fermentation often used to stabilize emulsions and
thicken sauces and drinks.
 PREPARATION STEPS

Dissolve a pinch of calcium lactate into the solution to be spherified.

01 N.B. If said solution is of the denser, thicker variety, pre-dissolve
calcium lactate into a small quantity of water.

SPHERIFICATION 02
Pour the preparation into a mold and place it in the freezer until
completely frozen.
N.B. Each ice cube will form a sphere. Toppings such as small pieces of
ENCAPSULATE FLAVORS INTO BUBBLES THAT BURST IN fruit or aromatic herbs can be placed in the mold before freezing.
YOUR MOUTH. Prepare a sodium alginate bath in a flat-bottomed container by
03 dissolving one sachet (2 g) of sodium alginate into 2 cups of water.
N.B. The use of a hand blender is recommended as some egg beaters
will not be powerful enough.
How to master Spherification?
Let the sodium alginate bath sit for at least 15 minutes to allow
04 the air bubbles trapped within the solution following the brewing
When a solution containing calcium lactate is submerged into a sodium alginate
to escape.
bath, calcium ions react with alginate molecules by allowing them to align and
N.B. Too many air bubbles will prevent the calcium ions contained
bind so that a thin gel membrane encapsulates the solution. The gelification within the frozen spheres from piercing through the surface of
process that forms the membrane will stop the moment the sphere is rinsed, the sodium alginate bath.
as its interior will be free of alginate molecules.
Submerge the frozen spheres containing calcium ions into the
05
sodium alginate bath.
N.B. Ensure that the spheres do not touch one another while in the
bath by stirring delicately, as this can cause their membranes
to stick together and eventually break.

Let the calcium ions and alginate molecules interact for at least
06
3 minutes.
N.B. Delicately tilt the spheres in the sodium alginate bath in order
to ensure that their membrane forms evenly

Collect the spheres from the sodium alginate bath using a slotted
07
spoon and rinse them in cold water.
N.B. The gelification process will stop the moment the spheres are
rinsed, as this will stop the formation of the membrane.

THE SOLUTION TO BE TRANSFORMED

Prepare about 1 cup of a solution to be spherified. Toppings such as small pieces of fruit or aromatic herbs can be placed in
the mold before freezing in order to remain encapsulated within the spheres.The use of demineralized water is recommended,
as tap water with a high calcium percentage could cause the sodium alginate bath to gelify.
WARNING : Solutions with a high alcohol percentage cannot be frozen in a standard kitchen freezer, and neither can denser,
thicker solutions such as honey-based or syrup-based solutions.

SERVING AND STORING

Store the spheres in their original solution for a maximum of 12 hours before serving. To serve hot, let the spheres sit in
hot water before serving. Spheres can also be left to macerate in another strong-tasting solution to change the taste and
color of their gel membrane.

3 - TIPS & TRICKS

PLEASE NOTE
Ensure that the spheres do not touch one another while in the bath as this can cause their membranes to stick together
and eventually break. Should the spheres’ membrane break when manipulated, let the spheres rest for a longer time in
the alginate bath in order to allow the membrane to gradually thicken.
EMULSIFICATION PREPARATION STEPS

01
Dissolve one sachet (2 g) of soy lecithin into the solution to be
lathered.
CREATE COLORFUL FOAMS THAT INTENSIFY AROMAS. N.B. The use of a hand blender is recommended as some egg beaters
are not powerful enough.

Incorporate as much air as possible into the soy lecithin

How to master foams? 02
preparation in order to produce foam.
N.B. Hold the hand blender at an angle and avoid completely immersing
Soy lecithin is a natural protein contained in soy that has the unique property of its head.
stabilizing foam. This emulsifier is used to reach an unusal equilibrium between
air and liquid. The foam will stand for about 30 minutes before it begins to dry,
03 Collect foam and serve.
however the soy lecithin solution can be re-blended several times in order to
N.B. The foam will hold for approximately 30 minutes before it starts
obtain more foam. drying.

Reblend the soy lecithin preparation several times in order to

04
obtain more foam.

THE SOLUTION TO BE TRANSFORMED

Prepare approximately 1⅓ cups of a solution to be lathered and pour into a flat-bottomed container.
The solution to be emulsified must contain a large proportion of water in order to favor the adherence of the lecithin
molecules between the water and air bubbles.
WARNING : Denser, thicker solutions such as honey-based or syrup-based solutions should be avoided, as the lecithin
molecules do not contain enough water to retain the air bubbles.

SERVING AND STORING

The foam will hold for approximately 30 minutes before it starts drying.
Store the soy lecithin preparation in a closed container in the fridge for a few days if needed.

PLEASE NOTE

4 - TIPS & TRICKS

The soy lecithin-based solution can be re-blended several times in order to obtain more foam.
 PREPARATION STEPS

Place a tall glass of vegetable oil in the freezer, allowing it to

01
cool for at least 30 minutes.

GELIFICATION
N.B. The oil should be cold enough and the glass tall enough for the
gelification process to be completed before the drops of the
agar-agar solution reach the bottom of the glass.

SCULPT FLAVORS INTO TASTY PEARLS, RAVIOLI OR Heat the preparation and sprinkle in one sachet (2g) of agar-
02
SPAGHETTIS. agar.
N.B. Stir preparation until the agar-agar is completely dissolved.

Bring the preparation to a boil in order to activate the agar-

How to create Agar-agar pearls? 03
agar’s properties.
N.B. Remove from stove as soon as it starts boiling; the preparation
To create pearls, the solution containing agar-agar should be brought to a boil should reach a temperature of approximately 194°F. Excess
first and then dripped into a cold oil to trigger gelification. So long as the pearls boiling could alter the taste of certain ingredients.
can cool down before they sink to the bottom of the container of oil, they will
be perfectly round. Using a pipette, drip droplets of the agar-agar preparation into
04
the cold oil.
N.B. The oil shouldn’t be too cold or near-frozen, as this
will make the droplets float. Should this happen,
keep dripping droplets of the hot preparation into the oil; the
droplets will start sinking as the oil warms up.

Collect the pearls using a slotted spoon or a sieve and rinse the
05
pearls with water.

THE SOLUTION TO BE TRANSFORMED

Prepare approximately ¾ cup of a solution to be transformed into pearls. The acidity of the ingredients used will not impact
the gelification process. However, the addition of sugar will strengthen the gel.
WARNING : Denser, thicker solutions such as honey-based or syrup-based solutions can be diluted in order to ensure that
they contain enough water to hydrate the agar-agar.

SERVING AND STORING

Store the pearls in a closed container in the fridge for several days if needed. The pearls can also be left to macerate in
the oil used in previous steps if the taste of the oil fits with that of the pearls.
Rinsing the pearls with water is optional if the taste of the oil used in previous steps fits with that of the pearls. The same
oil could also be used to extend the pearls’ fridgelife.
To serve hot, warm up the pearls by submerging them in hot water.

5 - TIPS & TRICKS

PLEASE NOTE
Shapeless or flat pearls indicate that the oil was not cold enough at the time of dripping the preparation, or that the glass
used wasn’t deep enought.
SPHERIFICATION RECIPES
YOGURT
SPHERES
INGREDIENTS
2 cups (470 ml) water
1 sachet (2 g) SODIUM ALGINATE
⅓ cup (80 ml) milk
½ cup (120 ml) plain yogurt (2%)
½ tsp (2.5 ml) CALCIUM LACTATE
DIRECTIONS
In a bowl, dissolve the sodium alginate
01
into 2  cups of water with a hand
blender. Set aside 15 minutes.
Dissolve the calcium lactate into the
02
milk and yogurt using a spoon.
Fill the measuring spoons with the
03
yogurt mixture and slowly drip it into
the sodium alginate bath.
04 Let sit for 3 minutes while gently
stirring once in a while to prevent the
spheres from touching, thus allowing
the membrane to form evenly.
05
Fill a medium-sized bowl with water.
Using a slotted spoon, delicately
collect the spheres and briefly rinse
them in the water, then remove excess
water from each sphere by applying a
piece of paper towel on the bottom of
the spoon.
06 Serve with some fruits for example.
GOAT CHEESE
RAVIOLES
INGREDIENTS
2 cups (470 ml) water
1 sachet (2 g) SODIUM ALGINATE
50 g goat cheese
1 tbsp + 1 tsp (20 ml) milk
½ tsp (2.5 ml) CALCIUM LACTATE
DIRECTIONS
In a bowl, dissolve the sodium alginate
01
into 2  cups of water with a hand
blender. Set aside 15 minutes.
In another bowl, combine the goat
02
cheese, milk and calcium lactate and
stir with a fork until smooth.
Using a measuring spoon, delicately
03
deposit small quantities of the goat
cheese mixture into the alginate bath.
04 Let sit for 3 minutes while gently
stirring once in a while to prevent the
spheres from touching, thus allowing
the membrane to form evenly.
05 Fill a medium-sized bowl with water.
Using a slotted spoon, delicately
collect the spheres and briefly rinse
them in the water, then remove excess
water from each sphere by applying a
piece of paper towel on the bottom of
the spoon.
Serve with tomatoes, salad and cold
06
cuts for example.
MINT CAVIAR
INGREDIENTS
1 ¼ cups (300ml) water
1 sachet (2 g) SODIUM ALGINATE
⅓ cup (80ml) of mint syrup
4 cups (1L) water
1 sachet (5 g) CALCIUM LACTATE
DIRECTIONS
01 In a pan, dissolve the sodium alginate
in 1¼ cups water with a hand blender
or an egg beater and bring to a boil.
Set aside to rest for 10 min.
Measure ⅓ cup of this sodium
02
alginate syrup and mix it with ⅓ cup
mint syrup.
Make the calcium bath in another
03
bowl by dissolving the calcium lactate
in 4 cups water, stirring with a spoon.
04 Fill a pipette with the syrup mix and
dribble it into the calcium bath.Once
you have enough caviar beads, pick
them up with the pierced spoon and
serve with ice cream for example.
MELON BALL
INGREDIENTS
⅔ cup (160 ml)s orange juice
½ tsp (2.5 ml) CALCIUM LACTATE
2 cups (470 ml) water
1 sachet (2 g) SODIUM ALGINATE
melon liqueur (midori)
orange zest
DIRECTIONS
In a bowl, dissolve the calcium lactate
01
into the orange juice. Pour the mixture
into small, demi-spherical molds and
let sit in the freezer for 1 hour or until
the spheres are frozen.
02
In a rectangular, flat-bottomed bowl
and using a hand blender, dissolve the
sodium alginate into 2 cups of water.
Let sit for 15 minutes, then warm
briefly in a microwave oven.
03
Unmold the frozen orange spheres in
the alginate bath. Let sit for 3 minutes
while gently stirring once in a while to
prevent the spheres from touching.
Fill a medium-sized bowl with water.
04
Using a slotted spoon, delicately
collect the spheres and briefly rinse
them in the water, then remove excess
water from each sphere by applying a
piece of paper towel on the bottom of
the spoon. Reserve.
To serve, put each orange sphere in
6 - RECIPES
05
a tasting spoon. Add a dash of melon
liqueur in each spoon and decorate
with orange zest.
EMULSIFICATION RECIPES

LEMON CLOUD SOY SAUCE FOAM MARGARITA

INGREDIENTS INGREDIENTS INGREDIENTS
⅔ cup (160 ml) water ½ cup (120 ml) water ½ cup (120 ml) sugar
⅔ cup (160 ml) fresh lemon juice ¾ cup (180 ml) soy sauce ½ cup (120 ml) water
1 sachet (2 g) SOY LECITHIN 1 sachet (2 g) SOY LECITHIN 1 cup (240 ml) orange juice
1 sachet (2 g) SOY LECITHIN
DIRECTIONS DIRECTIONS 3 oz (90 ml) lime juice
2 oz (60 ml) tequila
Combine soy lecithin, lemon juice and Combine soy lecithin, soy sauce and
01
water in a rectangular bowl.
01
water in a rectangular bowl.
1 oz (30 ml) citrus liqueur
5-6 ice cubes TACO AND
02
Using a hand blender, incorporate air
bubbles into the solution to produce a 02
Using a hand blender, incorporate air
bubbles into the solution to produce a
2 orange wedges
VOLATILE CHILI
good quantity of foam. good quantity of foam. DIRECTIONS
INGREDIENTS
03 Spoon lemon foam on top of desired Spoon soy foam on top of sushis for 01 To make the simple syrup, combine
03
dish, fish or seafood for example. example. ½  cup of sugar with ½ cup of ¼ cup (60 ml) harissa
water. Boil until the sugar dissolves ¾ cup (180 ml) water
completely. Let cool and reserve. 1 tsp (5 ml) salt
1 sachet (2 g) SOY LECITHIN
02
Combine soy lecithin, orange juice, 1 avocado
2 tbsp of the simple syrup made in the ½ clove garlic, chopped
previous step and 1 oz lime juice in a 2 tbsp (30 ml) vegetable oil
rectangular bowl. salt & pepper, to taste
03 Using a hand blender, incorporate air cilantro, chopped, to taste
bubbles into the solution to produce a 2 tbsp (30 ml) sour cream
good quantity of foam. 1 box tacos (hard shell) to serve

CLOUD OF CHIPS 04 Rim a martini glass with sugar. DIRECTIONS

Combine the tequila, 2 oz lime juice, Combine soy lecithin, 1 tsp salt,
05
INGREDIENTS citrus liqueur and 2 tbsp of the simple 01
harissa and water in a flat-bottomed
¾ cup (180 ml) malt vinegar syrup made in step 1 in a shaker filled rectangular bowl.
¼ cup (60 ml) water with ice cubes. Shake vigorously and
strain into the martini glass. Using a hand blender, incorporate air
1 sachet (2 g) SOY LECITHIN 02
bubbles into the solution to produce a
1 bag potato chips to serve Spoon citrus foam on top of the
06 good quantity of foam.
cocktail (You can reblend the soy
DIRECTIONS lecithin preparation several times in Crush the avocado, garlic, oil, salt and
03
order to obtain more foam). Garnish pepper together. Add the cilantro and
01 Combine the vinegar, water and the soy lecithin in a flat-bottomed rectangular bowl.
with an orange edge and serve. mix well.
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes. Scoop off the
02 Fill a taco with the guacamole and
foam with a spoon and place it into another container. 04
sour cream. Scoop off the harissa
03 If necessary, repeat steps 2 to create and scoop off more foam. foam with a spoon and garnish

7 - RECIPES
(You can reblend the soy lecithin
04 Place in the freezer for 5 hours or until the foam is completely frozen.
preparation several times in order to
05 Serve the malt vinegar foam with the chips. obtain more foam).
GELIFICATION RECIPES

MANGO HONEY WRAPS

VERRINES INGREDIENTS
⅓ cup (80 ml) water
INGREDIENTS ½ cup (120 ml) honey
1⅔ cups (400 ml) diced mango 1 sachet (2 g) AGAR-AGAR
2 tbsp (30 ml) sugar
½ cup (120 ml) water DIRECTIONS
1 sachet (2 g) AGAR-AGAR In a pan, mix the water, honey and
01
agar-agar. Bring to a boil.
DIRECTIONS
Pour the diluted honey over a plate
01
Puree the mango in a blender with the
sugar.
02
and move it around to create a sheet.
Refrigerate for 15 minutes
BALSAMIC ARUGULA
02
In a pan, mix the mango puree, water
and agar-agar. Bring to a boil. 
03 Cut and pick up the honey sheet with VINEGAR PEARLS SPAGHETTI
a knife and serve it wrapped around
Pour into verrines and refrigerate for fruits, nuts, or cheese for example. INGREDIENTS INGREDIENTS
03
1 hour. ¾ cup (180 ml) balsamic vinegar 2 cups (470 ml) chopped arugula
Serve topped with whipped cream for 2 cups (470 ml) cold olive oil ¾ cup (180 ml) water
04
example. 1 sachet (2 g) AGAR-AGAR 1 sachet (2 g) AGAR-AGAR
20 ice cubes
DIRECTIONS 1 large bowl of cold water
Place the olive oil in the freezer for at
01 DIRECTIONS
least 30 minutes.
In a blender, liquify the arugula with
Bring the balsamic vinegar and agar- 01
02
the water.
agar to a boil. Remove from the stove
and let sit uncovered for 5 minutes. In a pan, mix the arugula preparation
EDIBLE MARGARITA
02
and agar-agar. Bring to a boil then
Pour the cold oil into a glass at least
03 reserve. 
6 inches (15 cm) tall.
INGREDIENTS Place the ice cubes in a large bowl,
Fill a pipette with the balsamic vinegar 03
04 then fill with cold water.
½ cup (120 ml) white tequila preparation and drip it into the cold oil.
¼ cup (60 ml) Grand Marnier Let sit for 2 minutes. 04
ill the syringe with the arugula
F
¼ cup (60 ml) lime juice preparation. Secure a silicone tube on
Using the slotted spoon, remove the
1 sachet (4 g) COLD SOLUBLE GELATIN 05 the syringe and inject the preparation
pearls from the oil.
into the silicone tube.
DIRECTIONS Serve with slices of tomatoes and
06 Immerse the filled tube in the bowl of
mozzarella for example. 05
01 In a bowl, mix all ingredients together with the cold soluble gelatin using a hand blender until cold water and let sit for 2 minutes.
smooth.
Use the syringe to inject air into the
06
Pour the preparation into a half spherical mold and refrigerate for 3 hours or until it is silicone tube and eject the spaghetti.

8 - RECIPES
02
completely congealed.
Repeat steps 4 to 6 to make more
07
03 Unmold the spheres and serve. spaghettis. Serve with desire dish.
ADVANCED RECIPES

HAM-WRAPPED MELON SUSHI

INGREDIENTS
1 cantaloupe melon 6 croutons
1 tbsp (15 ml) sugar 6 slices prosciutto
1 sachet (2 g) SODIUM ALGINATE 2 tbsp (30 ml) olive oil
2 cups (470 ml) water orange zest, pepper and olive oil to garnish
1 sachet (5 g) CALCIUM LACTATE

DIRECTIONS

01 Peel the melon and cut it into cubes. Process the cubes of cantaloupe in a blender until a
uniform texture is obtained and strain the contents through a sieve. Mix in the sugar.
02 In a rectangular, flat-bottomed bowl and using a hand blender, dissolve 1 sachet of sodium
alginate in 1 cup (250 ml) of the cantaloupe coulis made in the previous step. Let sit for
10 minutes.
03 Dissolve 1 sachet of calcium lactate in 2 cups of water using a spoon. Then, using a pipette held
at a 90° angle, slowly drip droplets of the cantaloupe-alginate syrup into the calcium lactate CHOCOLATE SPAGHETTI & ORANGE JELLY
bath. Let sit for 3 minutes, then empty the calcium lactate bath into the sink and onto a sieve so
you’re left with just the melon caviar. Rinse in lukewarm water. INGREDIENTS

Wrap a slice of prosciutto around a crouton to create a bowl shape. Fill with the melon caviar, 1 cup (240 ml) milk
04
garnish with the zest and pepper and drizzle with olive oil. 3 oz (85 g) dark Chocolate
2 tbsp (30 ml) Tia Maria
1 sachet (2 g) AGAR AGAR
20 ice cubes
1 large bowl of cold water
½ cup (120 ml) orange juice
½ sachet (1 g) AGAR AGAR

DIRECTIONS

01
Bring the milk and 1 sachet of agar-agar to a boil. Add the chocolate and mix it in well until it
melts. Remove from the stove and mix in the Tia Maria until it is evenly distributed throughout.
02 Place the ice cubes in a large bowl, then fill with cold water.

03
Use the syringe to siphon off some of the chocolate and Tia Maria preparation and inject it into
the silicone tubes.
04 Immerse the silicone tubes in cold water for 4 minutes.
05 Use the syringe to inject air into the silicone tubes and eject the spaghetti.
06 Repeat steps 3 to 5 to make more spaghettis.
Bring the orange juice and ½ sachet of agar-agar to a boil and continue boiling for 2 minutes
07
while stirring. Refrigerate for 1 hour or until the preparation is completely congealed.

08
Unmold the gel and cut it into small pieces. Mix in a blender until smooth. Fill a pipette with
this mixture.

9 - RECIPES
Serve the chocolate and Tia Maria spaghetti on a plate and garnish it with drops of orange jelly
09
using the pipette.
 BELL PEPPER BUBBLES ON OLIVES
INGREDIENTS
1 red bell pepper
½ tsp (2.5 ml) CALCIUM LACTATE
1 yellow bell pepper
½ tsp (2.5 ml) CALCIUM LACTATE
1 orange bell pepper
½ tsp (2.5 ml) CALCIUM LACTATE
2 cups (470 ml) water
1 sachet (2 g) SODIUM ALGINATE
10.6 oz (300 g) pitted green olives
1 clove garlic, chopped
1 tbsp (15 ml) olive oil

DIRECTIONS
01 Wash and trim bell peppers.

02
Using a hand blender, mix the red bell pepper until a puree is obtained. Add water if needed.
Strain the mixture through a sieve and reserve 1 cup (235 ml) of the red bell pepper coulis.
03 Measure ½ tsp (2.5 ml) of calcium lactate and dissolve it onto the red bell pepper coulis using
a spoon. Pour the mixture into half-spherical molds. Place in the freezer for 1 hour or until the
spheres are completely frozen.

SURPRISE CRANBERRY JELLY
INGREDIENTS
1½ cups (360 ml) cranberry juice
1½ sachet (3 g) AGAR AGAR
⅔ cup (160 ml) water
¼ cup (60 ml) lemon Juice
1.75 oz (50 g) sugar
2 cups (470 ml) cold vegetable oil
1 sachet (2 g) AGAR AGAR
04 Repeat steps 2 and 3 with the yellow and orange bell peppers.
05 Using a hand blender, dissolve the sodium alginate into the water and let sit for 5 minutes.
06
Remove the frozen bell pepper spheres from the mold and place them in the sodium alginate
1 cup (240 ml) milk bath. Let sit for 5 minutes while stirring delicately with a spoon.
1 tbsp (15 ml) sugar
1 tbsp (15 ml) tapioca 07
Using a slotted spoon, scoop out the spheres, rinse them in a bowl of water and remove excess
moisture by blotting the bottom of the slotted spoon against a paper towel.
08
To make the olive tapenade, mix all ingredients together in a blender until a puree is obtained.
Serve the tapenade in serving spoons and decorate each spoon with a bell pepper sphere.

DIRECTIONS
01 Put the 2 cups of vegetable oil in the freezer for at least 30 minutes.

02
Bring the cranberry juice and 3 g (1½ sachet) of the agar-agar to a boil and continue boiling for
2 minutes. Refrigerate for 1 hour.

03
Bring the lemon juice, water, sugar and 1 sachet the agar-agar to a boil. Remove from stove and
let sit uncovered for 5 minutes.
04 Pour the cold oil into a glass measuring no less than 6 inches (15 cm) in height.
Fill a pipette with the lemon juice preparation from step 3 and drip it into the cold oil. Let sit for
05
2 minutes. Using a sieve, scoop up the pearls from the oil and rinse them in warm water.

06
Bring the milk, sugar and tapioca to a boil. Let simmer for 5  minutes, stirring constantly.
Remove from stove, cover and let sit for 20 minutes.
07 Using a sieve, rinse the tapioca in water.
Unmold the cranberry gel made in step 2 and cut it into small pieces. Mix in a blender until

10 - RECIPES
08
smooth.

09
In a bowl, delicately stir together the cranberry juice gel, lemon juice pearls and tapioca pearls
using a rubber spatula. Serve in small glasses.
 STRAWBERRY & RHUBARB DAIQUIRI
INGREDIENTS
2 cups (470 ml) strawberries
2 tbsp (30 ml) sugar
½ tsp (2.5 ml) CALCIUM LACTATE
2 cups (470 ml) water
1 sachet (2 g) SODIUM ALGINATE
DIRECTIONS
¾ cup (180 ml) sugar 3”-long rhubarb sticks
2 cups (470 ml) water lemon-flavored sparkling water
3 cups (750 ml) fresh rhubarb 1 oz (30 ml) white rum
1 cup (240 ml) strawberries
juice of half a lemon
1 sachet (2 g) SOY LECITHIN

01
In a blender, puree strawberries, sugar and calcium lactate. Pour mixture into small, demi-
spherical molds and let sit in the freezer for 1 hour or until the spheres are frozen.
In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium alginate in
SUSPENDED ENERGY 02
water. Let sit for 15 minutes.
Unmold frozen coulis spheres in alginate bath. Let sit for 3 minutes while gently stirring once in
INGREDIENTS 03
a while to prevent the spheres from touching.
1 cup (240 ml) Red Bull 1 cup (240 ml) water
Fill a medium-sized bowl with water. Using a slotted spoon, delicately collect the spheres and
1 tbsp (15 ml) pineapple 1 tbsp (15 ml) sugar 04
briefly rinse them in the water, then remove excess water from each sphere by applying a piece
½ sachet (0.5 g) XANTHAN GUM 6 drops vanilla extract
of paper towel on the bottom of the spoon. Reserve.
1 sachet (2 g) SOY LECITHIN
DIRECTIONS 05 In a pot, bring water and sugar to a boil. Add rhubarb coarsely chopped and strawberries, mix
and leave to simmer on low heat for 7 minutes.
01
Measure ½ cup (120 ml) of the Red Bull. Using a hand blender, incorporate the xanthan gum. Let
sit for 30 minutes. Reserve the rest of the Red Bull. 06
Using a sieve and above a medium-sized bowl, filter the mixture without pressing the solid
ingredients, which can then be discarded. Mix in lemon juice.
02 Cut the pineapple into a brunoise.
In a rectangular, flat-bottomed bowl, transfer approximately 1 ½ cups (375 ml) of filtered
03 Combine soy lecithin, vanilla extract, sugar and water in a flat-bottom rectangular bowl. 07
mixture and sprinkle in soy lecithin. Using a hand blender, blend for 3 to 4 minutes, then let sit
04
Using a hand blender, incorporate air bubles into the solution for 3 to 4 minutes and let sit for for 5 minutes.
5 minutes. Reserve. To serve, collect foam using a spoon. If needed and to obtain more foam, repeat step 7.
08

11 - RECIPES
05 Scoop off the foam with a spoon. Pour the rum in a glass (optional). Fill with cold lemon-flavored sparkling water. In the glass,
09
Just before serving, delicately stir the pineapple and remaining Red Bull in the thickened Red place a strawberry coulis sphere and a 3”-long piece of rhubarb. Top with strawberry and
06
Bull made in step 1. Serve in a clear glass and top it off with the vanilla foam. rhubarb foam and serve.
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