q

molecular
gastronomy
cookbook
apple caviar

9 oz. apple juice

2 g sodium alginate
18 oz. water
2.5 g calcium chloride

1. mix the sodium alginate with 1/2 of the apple juice

and blend until completely dissolved.

2. mix in remaining juice, strain and allow to sit to remove

any air bubbles.

3. dissolve the calcium chloride in the water.

4. fill syringe or a squeeze bottle with the juice mixture

5. softly expel mixture into calcium chloride bath drop by drop

6. after a minute, remove gently with a strainer or slotted spoon

and rinse gently in cold water.
hot ice cream

300 g whole milk yogurt

230 g cream cheese
80 g agave nectar
150 g water
1 vanilla bean, scraped
pinch of sea salt
11 g methyl cellulose

1. in a blender, puree the yogurt, cream cheese, agave nectar,

the insides of the vanilla bean, and salt. blend just until the
mixture comes together as a smooth puree, but dont aerate.

2. heat the water up to a boil. once boiling, remove from heat

and whisk in the methyl cellulose.

3. once the methyl cellulose is dissolved, add it to the blender

with the yogurt mixture and puree the whole thing until its
homogenized. do not overmix this.

4. once the mixture is combined, pour it into a large bowl,

and over an ice bath to chill. let the ice cold mixture rest in
the fridge for at least an hour, preferably overnight.

5. when youre ready to make the ice cream, heat some water
in a pot and bring it to a boil. once boiling, remove from heat
and begin to scoop the ice cream.

6. immerse the ice cream scooper into the hot water, bottom
side down. once you see the ice cream set, submerge the whole
thing and turn it upside down to dislodge the ice cream in the
hot water. allow the ice cream to poach for one full minute
(more for larger scoops).

7. once the ice cream is set, remove the scoops and drain
briefly on a paper towel and place into a serving bowl.
garnish if you wish.
carrot foam

18 oz carrot juice
3 g lecithin (food grade)

1. place the carrot juice in a non-reactive bowl, add the lecithin,

and blend with a stick-blender until foam appears. for best
results, hold the blender just underneath the surface of the
carrot juice.
pomme damour (michael richards candied apples)

1 pound sugar
4 oz glucose
1 teaspoon red food coloring
3 granny smith apples, peeled, and cored into nine 1-inch balls
1/4 cup lemon juice (sprinkled over the apples, once cut)
1/2 cup chopped pistachios

1. in a medium saucepan, bring sugar, glucose, and food coloring

to 310 degrees F. remove from heat.

2. insert toothpicks into apple balls and immediately dip into

candy. cover apples with chopped pistachios immediately.
mozzarella spheres

250 g buffalo mozzarella

150 g heavy cream
5 g calcium lactate

tomato juice/marinara sauce

1 liter water
5 g sodium alginate

1. mix mozzarella and cream with calcium lactate.

2. fill bowl with water and add sodium alginate.

3. stir until dissolved.

4. fill a tablespoon measure with mozzarella/cream mix

then transfer to the alginate bath to form as perfect
a sphere as you can. allow to sit for 2 minutes.

5. remove spheres from alginate and into another bowl

filled with clean water and rinse the alginate from the
mozzarella ball.

6. inject spheres with tomato juice or marinara if desired