Recipe for snow of oil (molecular gastronomy)
“Snow powder,” which in this case is made from wild garlic oil. It is a fun way to get a familiar flavor into a new texture, often seen as the essence of molecular gastronomy.
Zorbit can be used to make “snow” from fatty liquids, such as olive oil or even Nutella.
The product is a maltodextrin made from tapioca (a starchy grain derived from the root of the cassava plant).
When you mix 1 part oil with 2 parts Zorbit, it dissolves the oil and gives you a dry consistency in the form of “snow” or “soil,” which can be used in both sweet and savory dishes.
The recipe was developed by Githa Bennorth, who is a cookbook author and culinary developer among other things. This was made in connection with a GastroFun PREMIUM film shoot.
Servings: people
Snow of oil (molecular gastronomy)
Equipment
- Bowl
- Deciliter Measure
- Whisk
Ingredients
Snow
- 35 gram Zorbit maltodextrin, made from tapioca
- 46 gram Oil wild garlic oil is used here
- 1 pinch Fine Salt
Instructions
- Pour the oil into a large bowl.
- Add the salt and 1 dl of your zorbit and whisk.
- Repeat with 1 dl more and whisk.
- Add the remaining zorbit and optionally mix it with your hands in the bowl.
- Your "snow" is now ready for serving.
- Here, the snow is used with toasted bread, wild garlic mayonnaise (made from the same oil as the snow), a chicken terrine, and microgreens.