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Une recette de Sophie Dalton

Fourth International Contest for Note by Note Cooking

Education Category: Dublin Institute of Technology
Advanced Molecular Gastronomy Module, School of Culinary Arts and Food Technology, College of Arts and Tourism, Dublin Institute of Technology

Students: Adrian Callinan, Sandeep Pandey, Sarah Maguire, Rajiv Sokay, Curt Evans, Kate Guinan, Nivia Aguirre, Robert Hoare, Nicola Duffy, Fiona Murphy, Kim Millar, Sophie Dalton*, Kate O’Neill and Balakrishnan Nayak.

*Sophie Dalton’s dishes have been selected to represent the students listed above from the Advanced Molecular Gastronomy Module (D.I.T.)

Note by Note Cooking using Methylcellulose and Mint

The Forest Floor

Sophie Dalton
Lecturers: Róisín Burke & Pauline Danaher


The Forest Floor Dish is made up of four elements:
Mushroom Meringues
Bacon Soil
Pea Sponge (contains Methylcellulose)
Basil & Chlorophyll Leaves (contains Methylcellulose)

Each recipe is presented separately below.


Mushroom Meringue Ingredients

Egg White Powder , Louis Francois – Blanc Gallia. Powdered Hen’s Egg Albumin, Stabiliser: E415, Acidifier: E330, Expansion Agent: E1505 : 60 g
Sucrose : 74g
Water: 120 g
100% Tomato extract: 4.5ml
Orange Colour – E110 : 4.2 g. (Acidity Regulator: Citric Acid Preservative: Potassium Sorbate)
1-Octen-3-ol in solution: 1mL

Mushroom Meringue Method

1. Carefully weigh the ingredients
2. Add the egg white powder and water into a medium steel bowl.
3. Use the balloon whisk to create a smooth mixture and ensure there are no lumps.
4. Place into the Kenwood mixer and whisk on high speed for 20 seconds.
5. Add the sugar and whisk on high speed for one minute. (It should look glossy)
6. Add the mushroom flavour and whisk for 10 seconds on high speed to incorporate.
7. Split the mixture 2:1 into two bowls.
8. The larger portion should then be coloured a deep orange colour and flavoured using Tomami umami flavour.
9. The orange meringue can then be placed into a piping bag.
10. The white meringue should be placed into a separate piping bag.
11. The white meringue is to act as a mushroom stem and the orange as the bulbous top.
12. The piping bags have no nozzle but are cut using a sharp knife. The white meringue piping bag is cut so that the diameter of the hole is 1cm. The orange meringue piping bag is cut to a diameter of 1.5cm.
13. The meringues are piped directly onto parchment paper. The orange mushroom caps were 4cms in diameter and 3cm in height. The white stems of the mushroom were 2cm in diameter and 3cm in height. They were piped so that the base is thick and is pointed at the top.
14. Using a clean plastic pipette gently dab the orange meringues with white meringue to create a polka dot effect.
15. Pipe the meringue onto a small piece of silicone based parchment and place on a microwave safe plastic tray.
16. Microwave the meringues until they have expanded (15 seconds in an industrial microwave at full power). If they are cooked for too long they will shrink and become wrinkly.
17. They then need to be left on the tray to cool. They must not be touched initially as touching damages he surface finish of the product.


Bacon Soil Ingredients
Cocoa Butter : 97g
Olive Oil: 55ml
Orange Colour: 4.2 mL
Red Colour : Carmoisine (E122) 1.7%: 2mL
Green Colour: Tartrazine (E102) 0.71%, Patent Blue (E131) V 0.49%, Sodium Benzoate (E211) 0.2% : 2.5ml
Smoked Bacon Aroma
Inverted Sugar
Glycerine (E422) : 0.5g
Bacon Flavour : Dithazine Trisolutly2,4,6-tris (2-methylpropyl)-1,3,5 dithiazine: 1g
Salt : 2g
Soy Lecithin 12 DE : 2g
Maltodextrin 12 DE : 40g

Bacon Soil Method
1. Weigh out all ingredients, keep maltodextrin separate
2. Place the fats into a medium metal bowl and melt over a Bain Marie.
3. Once melted add the colours and flavours to the fats also add 2g of soy lecithin
4. Blend in a Thermomix at speed 7 for 2minutes to emulsify the colours and fats.
5. Allow to cool for ten minutes at room temperature in a medium steel bowl.
6. Mix with the Maltodextrin and allow break small crumbles for plating.

Pea Sponge Ingredients

Water : 120ml
Olive Oil : 12ml
Basil Flavour , Glycerine (E422), Natural Basil Extract: 4 drops
Chlorophyll, Glycerine (E422). Natural Colour: obtained from vegetables Cu-chlorohylin (E141): 6.2g
Green Colour : Colour: Tartrazine (E102) 0.71%, Patent Blue (E131) V 0.49%, Sodium Benzoate (E211) 0.2% : 2.5ml
Egg White Powder, Stabiliser: E415, Acidifier: E330, Expansion Agent: E1505 : 15g
Pea Aroma: Inverted Sugar, Glycerine (E422) : 6 drops
Methylcellulose: 5g
Pea Protein Isolate: 10g
Allyl Isothiocyanate : 0.1g
Bacon Flavour : Dithazine Trisolutly 2,4,6-tris (2-methylpropyl)-1,3,5 dithiazine : 0.1g

Pea Sponge Method
1. Weigh out all of the ingredients and place into a medium steel bowl.
2. Whisk the ingredients together until a smooth paste is formed. The consistency of the sponge batter should be runny.
3. Pour the batter up to the line inside the syphon jug.
4. Close the lid securely and add one C02 charge to the syphon.
5. Shake vigorously for 30 seconds
6. Test by piping some of the mixture into the plastic container. The mixture should be highly aerated like a super like mousse.
7. The second charge may be required to achieve this texture. Once added the syphon will require 30 seconds further shaking.
8. The sponge was then microwaved in an industrial microwave a full power for 1minute.
9. Once cooked the sponge was tipped out of its plastic container onto a clean plastic tray and allowed to cool.

Water : 70 g
Olive Oil : 12ml
Methylcellulose F50 : 4 g
Matcha Green Tea Powder : 2g
Egg White : 7g
Whey protein isolate: 5g
Basil Flavour , Glycerine (E422), Natural Basil Extract: 4drops

Leaf Method
1. Carefully weigh all of the ingredients and place in a medium steel bowl
2. Allow to sit in the fridge for an hour or two or until set into a thick paste.
3. Cut leaf shapes into the card to use as a template
4. Prepare the oven tray: prepare a sheet of greaseproof
5. Using the small offset palette knife smooth the paste into the template leaving a leaf shape on the paper.
6. Place in a 200°c oven for 7minutes
7. Allow to cool.

The Forest Floor dish is made up of four different elements. The mushroom meringue which tastes like a mushroom and is a similar texture to a poached button mushroom. The bacon soil has a rich smoky bacon flavour that melts in the mouth. The pea sponge wasn’t a success due to last minute recipe change. The previous test’s recipe is used in materials and methods. It is supposed to be a light fluffy sponge to represent the moss of the forest floor. The fallen leaves are flavoured with basil and are thin and crisp.

The inspiration for The Forest Floor concept came from the initial advanced molecular gastronomy classes where the available compounds were presented to the class. A list of compounds was recorded and then further investigated. Due to the lack of familiarity with Note by Note cooking the dish was conceptualised primarily around flavours rather than around rigid processes and recipes. Mushroom, bacon, pea and basil stood out from the available resources. The concept of an earthy autumnal dish began to develop.
The developer’s perspective on the development of the Note by Note Forest Floor was to use familiar flavours and unfamiliar ingredients and make a dish that is both recognisable but challenging. By creating elements that represent or reflect everyday items: mushrooms, soil, leaves and moss it removes some of the alien concept of cooking with ‘chemicals’ while also showcasing the benefits and endless possibilities for the uses of Note by Note cooking.
The dish gradually evolved each week the recipes were continuously improved and revised. The sensory analysis was very important for the evaluation and changes made to the recipes.
Mushroom Meringue
Colour: The colour of the mushroom is vibrant and loud. The purpose of this is to evoke a sense of wonderment and fairy tale like images in the mind of the consumer. The white speckles on the mushroom closely resemble that of the real thing.
Taste: The distinct mushroom and savoury flavours dominate in mushroom meringues. The balance of flavours has been achieved with the reduction of sugar in the recipe.
Texture: The texture of the mushroom is similar to a poached button mushroom: springy but in a pleasant yielding way.
Bacon Soil
Colour: The colour of the bacon soil is a mottled brown with flecks of white. This was intentional to give the soil dimension. The brown colour also portrays the aroma of smoky bacon while representing the Maillard effect that occurs when proteins are browned or caramelised in cooking.
Taste: The taste of the bacon soil is strong and rich. The fat carries the flavour well and delivers it in a melting moment in the mouth.
Texture: The texture of the crumb is rough and quite chunky this was achieved by using cocoa butter which sets at room temperature which caused the maltodextrin and fat mixture to clump like real soil. The soil melts luxuriously in the mouth.
Pea Sponge Moss
Colour: The final dish presented in the photograph shows an unfortunate pea sponge that had been subject to unnecessary last minute experimentation. It turned into a pale pastel green soufflé with a particularly distinct aroma from the addition of basil which was wholly unpleasant.
Taste: Unpalatable. However the previous test of the pea sponge had been successful in terms of flavour. It was slightly dense from too much fat.
Texture: It was slightly dense from too much fat.
Basil Leaves
The leaves were one of the most fun and interesting aspects of the dish to develop.
Colour: The colours of the leaves were exactly how they were envisaged. The cooking process gave an uneven browning which added to the overall theme of forest floor.
Taste: The leaves had a delicate earthy flavour with a hint of basil. The earthiness was provided by Matcha green tea.
Texture: Texturally the leaves were the most successful component in the entire project. Once discovered that the mixture needed to be cold in order to achieve best results the method went from strength to strength. Using a template a palette knife paper thin leaves could be made easily. They were crisp and delicate and felt almost real.

Food Additives Used In Final Dishes
This table includes all of the additives used in the final dishes. Food Additives are closely regulated in the E.U by Regulation 1333/2008.


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