If you like vegetables and their flavor, but you just can't cope with soups or brothy and liquid soups, I'll prepare you something curious and alternative. It is always about soup, yes, but I bet that the one I am about to propose will leave you speechless. Here is the hand of molecular cuisine, I'll tell you right away. I have a solid molecular pea soup in store for you (and forget about the spoon!).
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 33 KCal Calories per serving
-
Ingrediants
- 150 g of peas
- 250 ml of water
- q.s. of salt
- 2 g of gellan gum
Materials Needed
- Containers of various sizes (silicone or ceramic)
- Casserole
- Scale weighs food
- Whip
- Skimmer
Preparation
- Boil the peas in 250ml of water for 10-15 minutes. Season with salt.
- Drain the peas, keeping the cooking water aside. Leave to cool.
- When the pea broth is cold, take 200 ml and add the gellan gum, stirring constantly with the whisk to facilitate its dissolution. Bring to the boil.
In depth: what is gellan gum?
Gellan gum is a long chain polysaccharide composed of glucose, glucuronic acid and rhamnose.
Gellan gum is widely used in molecular cooking for its extraordinary gelling capacity: it allows to obtain glossy and transparent jellies. Unlike other gelling substances (eg agar or isinglass), gellan gum is stable even at high temperatures (up to 120 ° C) and resists pH changes.
It is sometimes possible to replace it with agar agar: in this case, the quantity of agar will have to be double that of gellan gum.
In molecular cuisine, it can be used for spherification or for the preparation of molecular spaghetti or alternative soups.- At this point, turn off the heat, add the peas kept aside and pour the mixture into specific containers (e.g. silicone single portions, ice containers, small ceramic bowls, shot glasses, etc.).
- The gellan gum will solidify the liquid in 10-15 minutes. To speed up solidification, it is advisable to immerse the containers for ¾ of the height in a bowl with water and ice.
- Remove the molecular "soup" blocks from the containers, cutting them as desired to obtain slices, sticks or cubes. To remove from ceramic containers, it is sufficient to exert light pressure with the blade of a knife.
- Heat the molecular soup in water or in the microwave and serve.
Alice's comment - PersonalCooker
A compact pea soup who would have imagined it! You can now decide to cut it into cubes and eat it in one bite or you can also make a mix between classic soup (liquid) and molecular soup. Let's play with the different textures and let's have fun!Nutritional values and Health Comment on the recipe
The Molecular Pea Soup is a low-calorie first course, rich in fiber and predominantly in carbohydrates and proteins (of medium biological value). Lipids are insignificant and cholesterol is not present.
Molecular Pea Soup is suitable for any diet and the average portion is almost unlimited (within the limits of reasonableness).
.jpg)
