Tiramisu - Molecular Gastronomy - Modern Plating Ideas and Techniques

This week we will be making tiramisu, but not as we know it. We will be using molecular gastronomy techniques such as foams (soy lecithin), spherification (caviar) and a syphon (isi whip). You could call this a deconstructed tiramisu but I don't like the term personally.

we keep the flavours and textures similar to the traditional tiramisu but put a modern twist on it to make it ready for any restaurant style menu. This ones sure to impress.

Dish elements - agar agar caviar, siphon sponge, swiss meringue, chocolate crumb (soil), foam, whipped cream.

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equipment links:

US

Caviar box [ Ссылка ]
Siphon [ Ссылка ]
N2O canisters [ Ссылка ]
soy lecithin [ Ссылка ]
Agar agar [ Ссылка ]
Stick Blender [ Ссылка ]
Scales (needed to weigh increments of less than a gram) [ Ссылка ]



UK

Amazon prime free 30 day trial [ Ссылка ] - available for everyone

Amazon prime student free 6 month trial [ Ссылка ] - available for students (you also get half price amazon prime for up to 4 years after the free trial)

Caviar box [ Ссылка ]
syphon [ Ссылка ]
No2 canisters [ Ссылка ]
Agar Agar [ Ссылка ]
soy lecithin [ Ссылка ]
Stick blender [ Ссылка ]
Scales (needed to weigh increments of less than a gram) [ Ссылка ]



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Recipe:

5 digestive biscuits
75g (1/2 cup) dark chocolate
2 eggs
7 tsp instant coffee granules
200g (1 cup) caster sugar
1L (4 cups) neutral flavoured oil
1.2g (1.2 tsp) Agar Agar
200ml (1 cup) double/heavy cream
1/2 tsp vanilla extract
50g (1/2 cup) plain flour
1/2 tsp baking powder
50g (2oz) melted butter
1 tsp cocoa powder
4 tbsp milk
a few drops of brandy
0.6g soy lecithin

other ingredients - water, blackberries
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