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–+ servings
Servings: 4 people

Snow of oil (molecular gastronomy)

"Snow powder," in this case made from wild garlic oil. It's a fun way to experience a familiar flavor in a new consistency, often considered the essence of molecular gastronomy.Zorbit can be used to make "snow" from fatty liquids such as olive oil or even Nutella.
Author: Per Asmussen
Keyword: Molecular Gastronomy
Prep Time: 2 minutes
Cook Time: 2 minutes
Metric - US Customary

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.