HOW TO LEVEL UP YOUR HOLIDAY CELEBRATIONS
Tall glass of oil
1. Refrigerate oil to cool overnight, or, to save time, place it in the freezer for 1 hour.
2. Reduce juice to 1 cup (250 ml) and cool in the refrigerator (While you wait, make CHICKEN
3. Transfer reduced juice to a rectangular, flat-bottomed bowl. Sprinkle in SOY LECITHIN.
Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. Repeat this step
to obtain more foam.
4. Sprinkle chicken supremes with thyme, salt and pepper. In a large pan, heat half of the
oil and butter on medium-high heat. Add in chicken supremes and cook for 3 minutes on
each side, until lightly browned. Reserve on a plate.
5. Add the remaining oil and butter to the pan, along with apples, cranberries and onion.
Cook, while stirring, for about 4 minutes. Add in cider, deglaze and bring to a boil. Put the
chicken breasts back into the pan and cook on medium-low heat for 7 minutes or until the
chicken is no longer pink on the inside (turn halfway through cooking time). Place chicken
on a serving plate and cover with tin foil. Reserve apple and cranberry compote as well.
6. In a pot, reduce juice to 1 cup. Add in AGAR-AGAR and bring to a boil, then remove from
7. Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly
drip droplets of the agar-agar preparation in the cold oil. Pour onto a sieve and above the
sink to get rid of the oil and rinse under cold water. Set aside.
8. Melt butter in a large pan and sauté shallots in it. Deglaze with wine and reduce for 2 to
3 minutes. Stir in cream and cheese and add in sage and rosemary as well. Season and
9. First, cut bread into croutons. Place a generous spoonful of compote in the center of each
plate. Top with a chicken breast and cranberry pearls. Garnish each plate with a few
spoonfuls of cranberry espuma and croutons dipped in sage cream. Finish with candied
orange peels, dried cranberries, an orange supreme and a rosemary sprig.
1. Place a tall glass of vegetable oil in the freezer, allowing it to cool
for at least 30 minutes.
N.B. The oil should be cold enough and the glass tall enough
for the gelification process to be completed before the
drops of the agar-agar solution reach the bottom of the
2. Heat the preparation and sprinkle in one sachet (2g) of agar-agar.
N.B. Stir preparation until the agar-agar is completely
3. Bring the preparation to a boil in order to activate the agar-agar’s
N.B. Remove from stove as soon as it starts boiling; the
preparation should reach a temperature of approximately
194°F. Excess boiling could alter the taste of certain
4. Using a pipette, drip droplets of the agar-agar preparation into
the cold oil.
N.B. The oil shouldn’t be too cold or near-frozen, as this
will make the droplets float. Should this happen,
keep dripping droplets of the hot preparation into the oil;
the droplets will start sinking as the oil warms up.
5. Collect the pearls using a slotted spoon or a sieve and rinse the
pearls with water.
THE SOLUTION TO BE TRANSFORMED:
Prepare approximately ¾ cup of a solution to be transformed into pearls.
The acidity of the ingredients used will not impact the gelification process. However, the addition of sugar will strengthen the gel.
Warning : Denser, thicker solutions such as honey-based or syrup-based solutions can be diluted in order to ensure that they contain enough water to hydrate the agar-agar.
SERVING AND PRESERVATION:
Store the pearls in a closed container in the fridge for several days if needed. The pearls can also be left to macerate in the oil used in previous steps if the taste of the oil fits with that of the pearls. Rinsing the pearls with water is optional if the taste of the oil used in previous steps fits with that of the pearls. The same oil could also be used to extend the pearls’ fridgelife. To serve hot, warm up the pearls by submerging them in hot water.
Shapeless or flat pearls indicate that the oil was not cold enough at the time of dripping the preparation, or that the glass used wasn’t deep enough.
1. Dissolve one sachet (2 g) of soy lecithin into the solution to be
N.B. The use of a hand blender is recommended as some egg
beaters are not powerful enough.
2. Incorporate as much air as possible into the soy lecithin
preparation in order to produce foam.
N.B. Hold the hand blender at an angle and avoid completely
immersing its head.
3. Collect foam and serve.
N.B. The foam will hold for approximately 30 minutes before it
4. Reblend the soy lecithin preparation several times in order to
obtain more foam.
THE SOLUTION TO BE TRANSFORMED:
Prepare approximately 1⅓ cup (85 ml) of a solution to be lathered and pour into a flat-bottomed container. The solution to be spherified must contain a large proportion of water in order to favor the adherence of the lecithin molecules between the water and air bubbles.
Warning : Denser, thicker solutions such as honey-based or syrup-based solutions should be avoided, as the lecithin molecules do not contain enough water to retain the air bubbles.
SERVING & PRESERVATION:
The foam will hold for approximately 30 minutes before it starts drying. Store the soy lecithin preparation in a closed container in the fridge for a few days if needed. Reblend the soy lecithin preparation several times in order to obtain more foam.
Soy lecithin is a natural protein contained in soy that has the unique property of stabilizing foam. This emulsifier is used to reach an unusal equilibrium between air and liquid. The foam will stand for about 30 minutes before it begins to dry, however the soy lecithin solution can be re-blended several times in order to obtain more foam.
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