Artichokes in white chocolate with grapefruit and molecular caviar

You will need
  • - 300 g of artichokes;
  • - 1 lemon;
  • - 15 g of granulated sugar;
  • - 100 g white chocolate;
  • - 1 grapefruit;
  • - 30 ml of ink cuttlefish;
  • - 150 ml of water;
  • - seasoning to taste;
  • - calcium lactate (food supplement, can be purchased at a specialty store);
  • - sodium alginate (food additive, can be purchased at a specialty store);
  • - salt.
Peel the artichoke. Pour water into a saucepan. Add sugar, salt, lemon juice and half a lemon. Put the artichokes in a saucepan and cook until cooked.
Melt white chocolate in a steam bath.
Drain the cuttlefish ink with water. Pour the mixture in a saucepan. Add calcium lactate. Beat the mixture in a blender. Pour into a saucepan, boil on the fire. After boiling, pour the contents into a glass.
Get down to cooking molecular caviar. Mix water and sodium alginate in a cup.Take the ink mixture into the syringe and start squeezing it out into the water. Drain water, and put the caviar on the plate.
Ready artichoke cut into large pieces. Place in white chocolate and place on a dish. Put in 10 minutes in the cold.
Peel the grapefruit. Cut the flesh and cut it into pieces.
Decorate the dish with ink. Place the artichoke on a plate. Place a grapefruit fillet on top. From above decorate with molecular caviar.

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