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Deuxième prix : Tara Elliot, Dublin, Irlande

Note-by-Note Dish : Autumnal Stroll

Author : Tara Elliot (M.Sc. student, Dublin Institute of Technology)
Tutors : Dr. Roisin Burke (Science) & Ms. Pauline Danaher (Culinary Arts)

Project Aim
The aim of the project was to create innovative and unique recipes and food concepts using Note by Note cooking and including pre-specified compounds and compounds of choice.
To do this a dish was created which included milk proteins (Ingredia), phenolics (Cooperative Sud) and 1-octen-3-ol (Mane)). The theme of autumn was selected and flavours, aromas and textures were developed to reflect the season.

Recipes, Methods and Materials

Walnut and Hemp Marshmallow
60g Water
10g Milk Protein
4 leaves of Gelatine
250g Sugar
120g Water
5g Hemp powder (Proteins : Edistin (65%) and Albumin (35%))
10 drops of Walnut extract Oil (Glycerol, Linoleic, Oleic & Palmitic acid)

Method :
1. Soak Gelatine in cold water
2. Whisk 10g Milk Protein into 60g Water in KitchenAid® (Model : 5KP M50 ; 222-240v 50/60Hz ; 315w) bowl to dissolve
3. Mix 120g Water with 250g Sugar and bring to 118°C
4. Pour sugar mix into KitchenAid® machine and whisk
5. Add 10 drops of walnut oil and 5g of Hemp powder
6. Add soft Gelatine to mixture and whisk to cool
Spread into oiled moulds on greaseproof paper and allow to set
Image 2 : Walnut and Hemp Marshmallows in moulds

Hemp Brûlée
100g Caster Sugar
5g Hemp powder (proteins ; albumin and edistin)

Method :
1 Mix together
2 Sprinkle on top of marshmallows, caramelise with blow torch when plating up
3 Remove moulds

Walnut and Mushroom Powder Décor
7 drops of Walnut oil (Glycerol, linoleic acid, oleic acid & palmitic acid)
10g Pistachio paste (sucrose, glucose, water, oleic acid, linoleic acid, palmitic acid)
7 drops of mushroom compound (1-Octen-3-ol)
10g Ab-zorbit (Tapioca starch)

Method :
1 Mix together and sprinkle onto plate

T. molitor (Mealworm) Port Jelly
6g Carrageenan Iota
100g Sugar
150g Water
200ml Port Wine mix (Ethyl acetate, methoxypyrazines (volatiles), tartaric acid, malic acid and phenols)
8g T. molitor flour (Protein, lipids and fibre)

Method :
1. Blend 6g carrageenan with 100g sugar
2. Bring 150g Water + 200ml Port to boil
3. Combine both mixtures
4. Pour into glasses to half way level
5. Allow to set

Grape Must Foam
3g Grape Must Powder
50ml Water
1.5g Milk Protein
1.5g Xanthan Gum
30g Sugar
3 Drops Strawberry flavour (Benzyl-Acetate, 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (HDMF))
3 Drops Red Carmine dye (Carminic acid, E120 Natural red 4)

Method :
1 Mix all ingredients together
2 Whisk for 2 minutes until fully aerated and lighter in colour
3 Place on top of port jelly in glass

T.molitor (Mealworm) Décor
8g T.molitor flour (Protein, lipid, fibre)
10 Drops Red Carmine dye – made from female cochineal insects - (Carminic acid, E120 Natural red 4)
5g Ab-zorbit (Tapioca Starch)
4g Dehydrated Raspberry (Polyphenols ; 60% Flavonoids, 30% phenolic acids, 10% tannins)

Method :
1 Mix dye with flour and dehydrated raspberries
2 Add Ab-zorbit and blend until desired powder effect is achieved

Pear Spaghetti
100g Water
60g Sugar
3g Agar-Agar
17 drops Pear Williams flavour compound (Ethyl trans : 2-cis : 4-decadienoate)

Method :
1 Combine 100g Water and 60g Sugar heat to dissolve Add 17 drops (Using Pipette) Pear Williams flavour compound (Ethyl trans:2-cis:4-decadienoate )
2 Add agar-agar to pear syrup, bring to boil
3 Use syringe to suck up solution into PVC tube
4 Leave to cool and set in ice cold water
5 Push spaghetti out using reverse vacuum with syringe
Arrange on plate
Image 5(i) & 5(ii) : Pear Spaghetti

Blue Cheese Pearls

Blue cheese syrup :
300ml Water
12 drops ‘SOSA’ #77 mould (Penicillium roqueforti) – used for more intense flavour
0.5g blue cheese powder (Penicillium roqueforti, 2:0, 4:0, 6:0.8:0 fatty acids, methyl ketones, C5, C7 and C9 secondary alcohols, 2-phenylethanol, ethyl butanoate, methyl hexanoate, methyl octanoate) – used to add flavour and colour
3g MSK Sodium Alginate
20g sugar
1 drop green food dye (water, tartrazine E102, Green S E142, acetic acid)
1.0g Titanium Dioxide (TiO2) white powder dye (E171)

1 Dissolve 0.5g blue cheese powder in 300ml water add 12 drops mould (Penicillium roqueforti)
2 Add green food dye and white powder dye
3 Place in mixer bowl on lowest speed
4 Mix Sodium Alginate with sugar, add this mix slowly to bowl – avoid the whisk
5 Continue to mix for 10 minutes until syrupy consistency
6 (Or, without mixing – allow to stand for 10 minutes to thicken)

Calcium Bath

500 ml Water
5g MSK Calcium Chloride

Method :
1 Add Calcium Chloride to water, stir to dissolve
2 Draw Blue Cheese solution into syringe
3 Hold approx. 6 inches above calcium solution
4 Push pearls into bath
5 Remove caviar balls into water then remove with Sieve and plate up

Gingerbread Tuile
Isomalt powder
Gingerbread flavour mix (Water, Gum Arabic, Natural Flavour (Vanillylacetone, 6-Shogaol, 6-gingerol, 8-gingerol, 10-gingerol and 12-gingerol), Citric Acid)

Method :
1 Drizzle Gingerbread flavour mix on to Silpat
2 Sprinkle layer of isomalt on top of gingerbread flavour mix
3 Place another Silpat on top and bake in deck oven for 10-15 minutes @ 220° C top and base
4 Allow to cool
5 Remove top Silpat and break to desired shape/size

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