A very original and unique dish that is suitable for a festive table. Unusual taste and amazing aroma will amaze even the most sophisticated gourmet.
It is necessary
- - 300 g of artichokes;
- - 1 lemon;
- - 15 g of granulated sugar;
- - 100 g of white chocolate;
- - 1 grapefruit;
- - 30 ml cuttlefish ink;
- - 150 ml of water;
- - seasonings to taste;
- - Calcium lactate (food supplement, can be purchased in a specialty store);
- - sodium alginate (food supplement, available in a specialty store);
- - salt.
Instructions
Step 1
Peel the artichoke. Pour water into a saucepan. Add granulated sugar, salt, lemon juice and half a lemon. Place the artichokes in a saucepan and cook until cooked through.
Step 2
Melt white chocolate in a steam bath.
Step 3
Mix the cuttlefish ink with water. Pour the mixture into a saucepan. Add calcium lactate. Beat the resulting mixture in a blender. Pour into a saucepan, put on fire to boil. After boiling, pour the contents into a glass.
Step 4
Start preparing Molecular Caviar. Mix water and sodium alginate in a cup. Draw the mixture with ink into a syringe and start squeezing it out into the water drop by drop. Drain the water and place the molecular caviar on a plate.
Step 5
Cut the finished artichoke into large pieces. Place in white chocolate and place on a serving platter. Place in the cold for 10 minutes.
Step 6
Peel the grapefruit. Cut out the pulp and cut into pieces.
Step 7
Decorate the dish with ink. Place the artichoke on a plate. Place the grapefruit fillet on top. Decorate the top with molecular caviar.
