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Recipe
Use Note by note cooking as an tool to Create your imaginary world, your novel dish
Prepare a sodium alginate bath
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100% Deionized Water
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0,5% Sodium Alginate
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Dissolve solution with immersion blender
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Strain
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Remove air from solution in a vacuum chamber
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Vacuum sealed into plastic vacuum bag
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Let the alginate hydrate for 12 h
Make the hemisphere
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Notes: Chapre, Berthome, Amerise
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100% Clarified Goat Cheese Water (Previously prepared)
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0,50% Calcium Lactat
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1,50% Salt
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0,18% Xantan Gum
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1,2% Milk Powder
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pH: 5.9 Lactic Acid
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Disperse substances and notes with immersion blender into goat cheese water. Adjust Chapre, Amerise and Berthome in the combinaison that suits you the most.
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Strain.
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Remove air from solution in a vacuum chamber.
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Fill up silicone hemisphere mold with solution and let it freeze 12h.
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Set Sodium Alginate bath to room temperature.
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Drop frozen hemisphere into alginate bath for 4 min.
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Gently remove sphere from alginate bath with slotted spoon.
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Rinse in a clear water bath.
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Place sphere in the plastic container filled with 50g of cheese water.
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Place the container in the fridge until serving.
Making the Hertzon and Copesca disc
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Notes: Hertzon et Copesca
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100g Clarified Lime Juice Water (Previously prepared)
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5% Yuzu
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0,45% Locust Bean Gum
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0,25% Iota Carrageenan
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9 Brix Fructose
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0,02% Green colorant chorophylles-based (water soluble)
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pH:2.5 Citric Acid
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Adjust juice acidity and brix.
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Heat in the saucepan 70g of this adjusted lime juice at 70°C
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Disperse substances and Notes with immersion blender
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Remove from heat
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Add the rest of the juice and mix with immersion blender
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Remove air bubbles in a vacuum chamber
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Pour on the silkpad
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Cool untill mixture is set.
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Cut in desired shape
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Put into plastic container then set in the fridge until serving.