Jan 10

Spherical-I Mozzarella (making daft food science)

FT + Pumpkin Publog//11 comments • 1,086 views

I don’t believe that the producers of A Day At El Bulli intended it to be used as a cookbook at all; it’s weighty and too glossy to risk splattering with kitchen messes, and most of the recipes call for freezedryers, pacojets, and other high-tech gadgetry. I think they’re provided to emphasize the difference between the food you can create at home, and the laboratory creations of Ferran Adria.

But hey! We love a challenge. I flicked through the book until I found something that looked achievable with only a minimum of outlay. Spherical mozzarella! This called for nothing more exotic than some sodium alginate. Handily, there was a jar tucked away in the back of a cupboard – the remnant of a previous miserable failure at kitchen science. If you’re cooking along at home, it’s available to buy online too.

The science of this is pretty straightforward: where algin meets calcium, a gel forms. By dropping calcium-rich liquid (in this case, the blended mozzarella) into a algin solution (or vice versa), the outside of the liquid turns into a gel, and encloses the still-liquid centre. The result is a soft ball that bursts when you bite into it – a surprise mouthful of liquid flavour. Or that’s the theory.


Jul 08

Chestnut Cupcakes, a recipe

FT + Pumpkin Publog////2 comments • 1,195 views

cupcakes you say(I made these chestnut cupcakes a while ago and forgot to post! Naughty me. But never too late for fairy cakes, eh? Based on a recipe I found here. Followed that with some tweaks – my version is below, nicely metricised as well)


Chestnut Cupcakes with Chocolate (Kate) Ganache ♥♥♥ – makes at the least 12, probably some more depending on how much you fill the cases innit.