David Gil

Recipe Book

Creative Textures:
Creams, Foams
and Advanced
Techniques
 David Gil

Recipe

Creams

Coconut cream
Ingredients:
● 300 g coconut pulp
● 90 g inulin powder

Method
● Heat the coconut pulp to 60ºC.
● Transfer the heated pulp into a blender and add the inulin.
● Emulsify the mixture using the Turmix for up to 5 minutes.
● Line a rectangular mould with plastic wrap.
● Pour the inulin into the mould and leave to set in the fridge
for 4 hours.

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 David Gil

Recipe

Creams

Chocolate cream
Ingredients:
● 200 g water
● 50 g dark chocolate 70%
● 10 g cane sugar
● 100 g inulin powder

Method
● Heat the water together with a vanilla pod and the sugar.
● When it starts to boil, pour into a blender with the chocolate
and inulin
● Blend using the Turmix or Thermomix for 5 minutes at
maximum speed.
● Dose out into the moulds and allow to crystallize.

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 David Gil

Recipe

Creams

Lyophilized raspberry cream

Ingredients:
● 120 g raspberry puree
● 35 g freeze-dried raspberry powder
● 60 g liquid cream 35% fat
● 50 g icing sugar

Method
● Put all the ingredients in a Pacojet container, mix well with a
hand blender and freeze for 24 hours.
● Process using the Pacojet and store in the refrigerator for 2
hours prior to use.

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 David Gil

Recipe

Pistachio cream

Pistachio Paste
Ingredients:
● 150 g Iranian green pistachios
● 150 g mineral water
● 5 g fine salt

Method
● Put all the ingredients into a bowl and blend with an electric whisk
until you get a fine paste.
● Put the paste in a Pacojet glass.
● Process 5 times, to blend all the remaining lumps.
● Keep in the pastry bag in the fridge.

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 David Gil

Recipe

Pistachio cream

For the Acorns

Ingredients:
● 250 g of Guzman puffed rice
● 500 g cocoa butter
● 300 g pistachio paste (previous preparation)
● 20-acorn silicone mould
● Sewing needles

Method
● With the help of a pastry bag, fill the acorn moulds, making sure
that they are well filled.
● Smooth with a pastry spatula and give a couple of firm taps to
remove any air bubbles.
● Cover with cling film and freeze.
● Once frozen, take out of the mould and prick each acorn with a
needle at the bottom of the acorn.
● Melt the cocoa butter in a saucepan.
● Dip the acorn a quarter of the way in from the top and then quickly
dip into a container filled with the mini puffed rice.
● Leave to stand for a minute so that the rice glues well, remove the
needle and store in an airtight container with silica gel in the
freezer.

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 David Gil

Recipe

Creams

Almond cream
Ingredients:
● 400 g finely chopped almonds
● 425 g water
● 1 sheet gelatine

Method
● Roughly blend the almonds with the water using the Turmix and
leave in the fridge for 12 hours so that they hydrate well.
● Blend the almond mixture until a dense fine paste is left.
● In small batches, place in a muslin cloth and squeeze with your
hands to obtain the almond milk.
● Put this milk on the heat until it reaches 80ºC and add a sheet of
gelatine.
● Put in a Pacojet glass and leave to freeze.
● Process in the Pacojet glass.

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 David Gil

Recipe

Foams

Apple foam (soda)

Ingredients:
● 1 kg apples
● Ascorbic acid or lemon
● 1 dose of CO2

Method
● Cut the apple into quarters and remove the core.
● Dip into a water bath with ascorbic acid
● Blend the apple and let the water separate.
● Keep the water
● Pour 200 g of apple water and charge with one dose of soda
● Shake and let stand for 1 hour in the fridge
● Serve

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 David Gil

Recipe

Foams

Lime foam
Ingredients:
● 150 g of egg whites ● 2 g salt
● 115 ml lime juice ● 1 g lemon zest
● 80 ml syrup (equal ● 3 doses of N20
quantities water and sugar)
● 2.25 units of gelatine
● 70 ml tequila

Method
● Heat the syrup to 35ºC and dilute a sheet of gelatine in it.
● Whisk with the other ingredients in a bowl.
● Transfer the mixture into the siphon with a funnel.
● Apply three doses.
● Refrigerate for a minimum of one hour before use.

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 David Gil

Recipe

Foams

Cheese foam
Ingredients:
● 100 gr of Manchego
cheese
● 500 g cream 35% fat
● 3 g fine salt
● 2 doses of N20

Method
● Remove the rind from the cheese and cut it into 0.5 cm cubes.
● Heat the cream and when it is about to boil, blend together with the
cheese in until you get a thin cream.
● Add salt, strain and transfer to the siphon.
● Close and charge with gas.
● Cool in the refrigerator for 12 hours.

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 David Gil

Recipe

Foams

Potato foam
Ingredient:
● 250 g potatoes ● 35 g virgin olive oil
● 125 gr of liquid cream ● A pinch of salt
(35% fat)
● 2 doses of N20
● 100 gr of cooking
water from the
potatoes

Method
● Peel, cut and boil the potatoes with water and salt, starting from
cold for about 20 minutes.
● After cooking, drain and reserve the cooking water.
● Put the cooked potato and the cooking water in the Thermomix
at 70ºC. Blend and add the cream little by little. Follow the same
procedure with the oil until a very fine homogeneous emulsion is
obtained. Add a pinch of salt.
● Strain and fill the siphon with the help of a funnel.
● Screw in the capsules and shake.
● Remove the capsules, put on the safety cap and keep in a water
bath at 70ºC.

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 David Gil

Recipe

Foams

Truffled Egg
with potato foam
Ingredients:
● 2 eggs
● Olive oil with duck fat and truffle
● Grey Salt
● Truffle

Method
● Fry two eggs
● Chop one of them and keep only the yolk of the second.
● Emulsify the mixture by adding salt and olive oil with duck fat
and truffle.
● Place the mixture inside an egg shell at the bottom to form a
base.
● Add the potato foam and finish with a little gray salt and
chopped truffle.

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 David Gil

Recipe

Foams

Mandarin zabaglione
Ingredients:
● 200 g mandarin juice ● 5 g agar agar
● 100 g of yolk ● 50 g egg whites
● 2 doses of N20 ● 100 g mandarin reduction
● 50 g Napoleon
brandy

Method
● In a saucepan add a part of the mandarin juice together with the
agar-agar and bring to a boil while stirring.
● Combine with the other part of the mandarin juice, place in a siphon
together with the rest of the ingredients and apply 2 doses.
● Keep in a water bath at 60ºC.
● Place 20 g of egg yolk in a glass, and on top of this place 18 g of
mandarin segments.
● Finish the dessert with 18 g of sabayon.
● Finish with tangerine zest to add a touch of freshness

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 David Gil

Recipe

Airs

Fraisier
Ingredients:
● 1200 g of limes ● 540 g water
● 1000 g of ● 400 g strawberry concentrate
strawberries
● 10 g sucrose
● 600 g sugar
● 10 g soy lecithin
● 480 g cachaça

Method
● Cut the limes in half and add the sugar.
● Mash the limes with a mortar.
● Mix and crush the lime with the sugar, strawberry juice,
concentrate, water and strawberries in a turmix.
● Add the water.
● Strain the mixture.
● Allow to stand for 12 hours.
● Heat the mixture and place it in a tall bowl.
● Create the air with a blender.
● Put it in a mould and freeze it.
● Assemble the fraisier.

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 David Gil

Recipe

Techniques using the

Pacojet
Natural Orange Juice Powder

Ingredients:
● Fresh orange juice
● 1 sheet of jelly (optional)

Method
● Put the orange juice in a Pacojet glass and freeze for at least 12
hours.
● Put the glass in the Pacojet and process until you get a very fine
texture.
● Plate together with olive juice and pumpkin seed oil.

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 David Gil

Recipe

Techniques using the

Pacojet
Coconut Kakigori
Ingredients:
● 70 g coconut water ● Fermented coconut ice cream
● Elderberry jelly ● 70 g melted coconut fat
● Frosted ginger ● Coconut Powder
● Fresh coconut

Method
● Mix the coconut fat and coconut water until you get a completely
homogeneous mixture.
● Place in a Pacojet glass and freeze for at least 12 hours.
● Put the glass in the Pacojet and process until you get a very fine
texture.
● Place the elderberry jelly, frosted ginger, diced fresh coconut and
fermented coconut ice cream in a shallow bowl.
● Cover with coconut powder.

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