30 SECOND sponge cake

Few days back i came across a sponge cake that chef Albert Adria of el bulli made for the famous series 'NO RESERVATIONS' he used this sponge cake in his dessert preparations. The amazing thing about this sponge cake was that this cake is baked in 40 seconds!! yes u heard it right its baked for 40 seconds in an microwave oven. The resulting cake is sometimes bit moist (raw sometimes) but its really fluffy and light, there are a million varieties of cakes u can bake with this technique even savory cakes too.!!

It has always been a pleasure watching him cook and here is the video for you call to enjoy it too followed by the recipe..

Now that's some way of getting a cake FAST!

Here is a recipe for a savory tomato sponge cake

Ingredients 

200 gms- whole eggs
25 gms- flour
20 gms- freeze dried tomato powder
salt and pepper to taste

Preperation

1- mix egg, flour and tomato powder.

2- adjust the seasoning.

3- blend into a smooth paste.

4- pour the mixture in a isi soda whip and charge it with 2 cylinders.

5- take a plastic cup and slit the bottom from 3 places with scissors.

6- fill the glass halfway with the mixture from the siphon and bake it in the microwave UPSIDE DOWN for 30 -40 seconds.

7- take the cup out and using a sharp knife release the edges of the cake from the cup and serve immediately.

Making this cake is a bit of  TRICKY affair, but with some trials and changes you would get a perfect cake

Parmesan ice-cream

Savory ice creams are very popular nowadays in molecular gastronomy and this Parmesan ice cream is my favorite. The Parmesan flavor of this ice cream is very strong, so if you enjoy eating Parmesan cheese with a spoon like I do, you are going to love this ice cream as well.

The Parmesan ice cream is a fantastic way of adding Parmesan flavor to any cold dish. It can be used as an appetizer or in replacement of a cheese course. In this case we are combining the Parmesan ice cream with some prosciutto, fried capers and some greens.

This Parmesan ice cream is quite heavy so you’ll only need a small amount per dish. It can be added to many dishes but to compensate its heaviness I recommend you add some steamed or grilled veggies, fresh 

salad or fruit to obtain a more balanced.

Ingredients for Parmesan Ice Cream- 1 cup Parmesan cheese
- 3 cups skim milk
- 3 egg yolks
- 1 pinch of salt
- 2 cups heavy cream
- 7 g (¼ oz) unflavored gelatin
Ingredients for Parmesan Prosciutto dish
-  3 slices of Prosciutto per serving
-  10 capers per serving
-  Your favorite fresh greens for salad
-  Olive oil and balsamic vinegar for dressing
- Shredded Parmesan cheese

Parmesan Ice Cream Preparation

1- Soak the Parmesan cheese with 1 cup of milk for 1 hour.

2- Heat the remaining milk in a pot and when the milk reaches the boiling point, add the soaked Parmesan cheese and the milk. With a wooden spoon, stir to keep the cheese from sticking to the bottom of the pot. Simmer for 2 minutes.

3- Line a fine strainer with cheesecloth and place it over a crockery bowl. Pour the contents of the pot through the strainer and let stand for 1 hour to drain completely.

4- Discard the gummy residue of the cheese remaining in the strainer and check that the liquid in the bowl has no grains in it. If it does, pass it through a fine sieve one more time.

5- Prepare a custard cream using this liquid, 3 egg yolks and salt. (see steps 6 to 9)

6- In a saucepan heat the Parmesan liquid and cream until it reaches boiling point while stirring.

7- Whisk the egg yolks and salt in a separate bowl while you are heating the Parmesan liquid until they are pale yellow. Pour very slowly one cup of the hot liquid into the egg yolks while you whisk. Then, pour the mixture back into the sauce pan while continually stirring the mixture. Make sure you pour very slowly and always whisk so that the eggs don't cook.

8- Cook the mixture over medium heat until it thickens slightly and coats the back of a wooden spoon. Stir constantly and do not allow to boil, or the mixture will curdle. It should take around 5 or fewer minutes to thicken.

9- Strain the Parmesan custard into a clean bowl.

10- Let the custard cool down to room temperature stirring occasionally.

11- Unless you have a professional ice cream maker, it is usually better to cool down the mixture in the fridge for several hours or overnight.

12- Add the unflavored gelatin to ¼ cup of the custard then gently heat it until the gelatin is dissolved. Add to the remaining mixture.

13- Prepare the ice cream following your ice cream maker’s directions.

Parmesan Ice Cream with Prosciutto Preparation

1- For the Parmesan tuilles: heat a non-stick pan over medium-high heat. Once the pan is hot, sprinkle some shredded parmesan cheese in an area of 5 cm by 5 cm (2 in by 2 in). Make sure you leave holes, all the shreds are touching each other and you have some nice long single shreds on the edges. Wait for a couple of minutes or until the bottom of the cheese has a dark gold color. Using a spatula, carefully flip the cheese tuille. Most likely, the tuille will get wrinkled in the process so make sure you straight it again with the help of another spatula or spoon. Wait until the other side gets a dark gold color, remove it with a spatula and place it on a paper towel until it gets cold. Repeat the process for each serving. Once the tuilles are cold, serve soon or store in a dry place so they keep their crispiness.

2- For the fried capers: heat a pan at high heat with a few drops of olive oil. Dry the capers with paper towels and place them in the pan once it is hot. Fry for a few minutes until they start getting a light brown color. Remove them from the pan and place them on a paper towel to remove the excess of oil. Serve soon or they will get mushy.

3- Prepare the greens with just some olive oil, balsamic vinegar and salt. A simple and light dressing is better in this case to compensate for the richness of the Parmesan ice cream.

4- Now you are ready to plate. Place some salad on each plate, 3 slices of Prosciutto, a small spoon of Parmesan Ice cream on top, a Parmesan tuille on the ice cream and finally sprinkle a few fried capers on the plate.

Serving suggestions

- Serve as cheese course
- Serve with dates, figs and/or walnuts

Olive oil foam!

There have been a lot of ways of presenting olive oil, there has been olive oil powder using maltodextrine or making crunchy chips using kuzu starch I came across this new recipe.Olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The olive oil foam is very easy to make. You just need extra virgin olive oil, glycerin flakes and an ISI Whip. It is served warm.
Olive Oil Foam Ingredients- 200 g (7 oz) extra virgin olive oil
- 16 g (0.5 oz) glycerin flakes
- salt

















Preparation- Heat the olive oil and glycerin flakes at low temperature until they reach a temperature of 60 °C (140 °F)
2- Stir until the glycerin flakes dissolve.
3- Season with salt. Keep in mind that volume will expand 3 or 4 times after foaming so add some extra salt.
4- Pour mixture into ISI Whip with desired nozzle, screw 1 cream charger (2 if using 1L ISI Whip) and shake vigorously after each one.
5- Serve warm. If it gets cold or you want to use it at a later time, place the ISI Whip in a double boiler until it reaches a temperature of 32 °C (90 °F).
Serving Suggestions

- With grilled asparagus and black olives.
- With lobster.
- With tomatoes and bell peppers.
- With fresh caviar.

here is a video to show the same recipe with sosa emulsifying paste, the same texture and effect can be achieved by adding gellan gum or xanthan gum.

Foam Potato gnocchi- El bulli

The original potato foam gnocchi dish is a creation of molecular gastronomy chef Ferran Adria and El Bulli team. The gnocchi are made of a potato foam surrounded by a delicate membrane created using the Basic Spherification technique, also invented by Ferran Adria. The gnocchi are served with a consommé of roasted potato skin, whipped cream and sea water jelly butter ravioli (a square of butter wrapped in sea water jelly).

Potatoes- 480 g (17 oz) potatoes (about 2 medium potatoes) peeled with a knife leaving skin 2 mm thick

- 3 cups water to boil potatoes

Potato Consommé Ingredients

- thick potato skins (previous preparation)
- 1 cup water
- salt

Potato Foam

- 450 g (16 oz) boiled potatoes (previous preparation)
- 300 g (10.6 oz) potato boiling water (previous preparation)
- 1/2 tbsp white truffle oil or olive oil
- salt & pepper
- 5 g sodium alginate

Calcium Bath

- 1000 g (35 oz) water
- 5 g calcium chloride

Side Ingredients

- Butter
- Heavy cream
- Sea salt flakes

Preparation

Start by peeling the potatoes with a knife leaving skin with about 2 mm of potato. Put the thick potato skins on a pan in the oven with a little bit of oil so they don’t stick to the pan. Roast the potato skins until they have a dark color and some of the edges are almost burnt. Cut the potatoes in small 3 cm (~1 inch) squares and boil in 3 cups of water. Reserve the potato boiling water, the boiled potatoes and the roasted potato skins separately.

Using an immersion blender, mix 300 g of potato boiling water with 5 g of sodium alginate. It takes a few minutes to mix it really well. Add 450 g of boiled potatoes and mix with the immersion blender until it is really smooth. Add the white truffle oil, salt, pepper and mix one more time. Pass the potato mix through a fine sieve and pour into a ½ L ISI Whip with the straight nozzle. Charge the ISI Whip with one cream charger and shake 3 times. Reserve.

To make the consommé, put the roasted potato skins in a pot, cover with one cup of water (potato skins shouldn’t have too much room to float around) and bring to a boil. Remove the pot from the heat, cover with film and let it rest for 1 hour. Pass the resulting liquid through a superbag or sieve covered in cheesecloth. Reserve.

Prepare the calcium bath by mixing the water with the calcium chloride.

Get the sides ready so your gnocchi don’t get cold before serving. Cut the butter in 5 mm (1/5 inch) slices and then cut in squares of 2 cm sides (3/4 inch). Reserve in the fridge. Whip heavy cream and reserve in the fridge.

You are now ready to create the potato foam gnocchi and serve. Keep reserved roasted potato skin consommé in a pot at about 60 ˚C (140 ˚F) so it is ready to heat the gnocchi right before serving. Get the ISI Whip with the potato foam and the calcium bath ready.

Turn the ISI Whip upside down, immerse the straight nozzle in the calcium bath and carefully start injecting potato foam in the bath while you slowly move around the bath creating a serpentine shape.

Then quickly proceed to cut the serpentine with a pair of scissors in pieces of 2 cm (3/4 inch) in length. Wait for 2 1/2 minutes moving the gnocchi occasionally so all sides get equally exposed to the calcium bath and remove gnocchi from the bath using a slotted spoon. Rinse them in warm water and place in the pot with the warm consommé. Wait for 3 to 5 min to get the gnocchi warm and you are ready to plate.

The resulting gnocchi are a little thinner than what Ferran Adria serves at El Bulli. To make them thicker you can place a wider PVC or aluminum tube around the ISI nozzle.

Remove gnocchi from potato skin consommé using slotted spoon and place on the plate leaving room for the butter squares and whipped cream. Put a square or two of butter on the plate and sprinkle sea salt flakes on them. Add a spoon of whipped cream on the side. Carefully pour some roasted potato skin consommé on the gnocchi and serve immediately.

Frozen Parmesan Air

This molecular gastronomy recipe created by Ferran Adria at El Bulli is absolutely delicious and easy to make. The parmesan air has a very intense parmesan flavor so if you love parmesan cheese you are going to love this recipe.

Parmesan Solution

500 g (18 oz) grated parmesan
450 g (16 oz) water

Parmesan Air

250 g (9 oz) parmesan solution
1.3 g lecithin (0.52%)

 

Preparation

Start by mixing the grated parmesan with the water and heat to 80 ˚C (176 ˚F). Steep for 30 minutes and strain with a strainer covered in cheese cloth.
Add the necessary lecithin to reach a concentration of 0.52% and blend. This is about 1.3 g of lecithin for every 250g of parmesan solution.
Put the solution in a flat container that will allow you to collect the air when using an immersion blender on the surface of the liquid. Let the formed air rest for 1 minute and then collect with a spoon. Freeze the air in a container. You can also use it to complement dishes without freezing it.

Serving Suggestions

- Serve with dried fruit on top
- Serve in a Styrofoam box, ask guests to stir in the fruit or muesli a little at a time into the frozen parmesan air (El Bulli dish)

Serving Suggestions without freezing it

- On top of mushroom soup, pasta or risotto.

Spherical olives. El Bulli way

This molecular gastronomy recipe is another creation of Ferran Adria and el Bulli team. This is one of the first reverse spherification dishes that was introduced at el Bulli in 2005. The spherical olives are based on green olive juice.

The key of this recipe is to find olives that have a great quality juice that tastes great. These olives are not necessary the best olives for eating so try a few varieties until you find the one you like the most. The first time I made this recipe I made the mistake of using average quality olives and the taste was pretty bad. El Bulli recommends Verdial olives, which are thick-skinned, medium to large-sized olives grown for their oil. I used Greek Mt. Athos olives with garlic and herbs and the taste was delicious. Just keep in mind that the spherification process is not going to make the juice taste better so try it before you start with the process.

Spherical Olive Ingredients

- 200 g (7 oz) of olive juice (about 500 g of depitted green olives)
- 0.75 g xanthan
- 2 g (1%) calcium lactate gluconate (this is not required in the original recipe from el Bulli but I had to add it to make the spherification process work)

 Alginate Bath 

- 1500 g (35 oz) of water
- 7.5 g sodium alginate

Aromatized Virgin Olive Oil

- Extra virgin olive oil
- Lemon peel
- Fresh thyme sprigs
- Fresh rosemary sprigs
- Garlic cloves
- Black peppercorns

Preparation

Start by preparing the alginate bath. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected. Let it rest for 24 hours in the fridge so that the air that has entered the mixture disappears and the sodium alginate is completely rehydrated.

To prepare the olive juice, puree the depitted olives with a hand mixer and strain the puree through a superbag pressing with the hands. You can try using a blender but because there is no liquid, I couldn't make it work using my Cuisinart blender. If you don’t have a superbag, you can use a chinois / strainer lined with cheese cloth. In this case you'll have to press the olive puree with a spatula to get all the juice out. I found it easier to go through the pressing process in small batches but this would depend on the size of your strainer.

Mix the calcium lactate gluconate with the olive juice and then add the xanthan and leave to hydrate for 1 minute. Mix with a blender at medium speed and let it stand in the fridge for 10 minutes. Check the density of the olive juice. It should be dense like a thick sauce. If you scoop up some olive juice and pour it on the surface of the olive juice in the container, it shouldn't flatten completely right away. If it is too liquid, add some Xanthan in small increments of 0.2 g and repeat the process. Keep in the fridge for 24 hours.

For the aromatized olive oil, crush the garlic lightly and fry it in 20% of the oil you are planning to use to marinate the olives without letting the garlic color. Add the rest of the oil and once it is warm, add the rest of the ingredients. Keep in a sealed container in a cool dry place.

You are now ready to start creating the spheres! Remove the alginate bath from the fridge. Scoop the olive mixture with a half sphere 5ml measure spoon and carefully pour it into the alginate bath. It is important that the spherical olives don’t touch since they would stick together. Leave the spherical olives "cooking" for about 2½ minutes in the alginate bath and then carefully remove it using a slotted spoon. Then rinse them very gently with water, strain them carefully and place them, not touching each other, in the aromatized oil. Keep in the fridge for 12 hours. To improve the technique read 10 Tips to Create a Perfect Sphere.

Serving suggestions 

- Serve on appetizer spoons or Chinese soup spoons
- Serve next to traditional olives. It is fun to compare the flavors.

Chocolate cremeux with olive oil and salt

The combination of the silky smooth milk chocolate cremeux with fruity olive oil and sea salt flakes is perfect. You would think that this interesting flavor pairing of chocolate with olive oil is the creation of some molecular gastronomy chef but it was actually the Catalans in Spain long time ago. When luxury ingredients such as chocolate were strictly rationed after World War II, Catalans would melt a piece of chocolate, spread it on bread and add a few drops of olive oil and salt on top. This is no surprise as the Spanish use olive oil with almost anything, especially on bread.
There is still a scientific explanation of why chocolate pairs well with olive oil. Chocolate is made up of cacao solids, cacao butter, vanilla and sugar. Cacao butter is very fatty and coats the tongue. The extra virgin olive oil decreases the fat thanks to the polyphenols it contains, a class of antioxidants found in a variety of foods, and these polyphenols dry the mouth and allow the cacao flavor to come through.

Also, the flavor notes of chocolate pair well with those of olive oil. Some chocolates taste fruity, others taste nutty; some are more bitter, and some are milder. Olive oil is the same.  Different varieties are more or less bitter, and taste more or less peppery, fruity, or floral. These flavors complement the fruity, floral notes in chocolate.

The sea salt flakes add some texture, temper the sweetness and accentuate the flavors of chocolate and olive oil.
For this dessert to be really perfect you need to get the best quality chocolate, fruity olive oil and flaky sea salt.
Chocolate Cremeux Ingredients- 1/2 cup heavy cream
- 1 cup of milk
- 3 egg yolks
- 6 tablespoons sugar
- 180 g (6oz) dark chocolate 60-65% cocoa content
Other Ingredients- olive oil
- sea salt flakes (like British sea salt Maldon)
- cookies such as butter almond thins
Preparation1. Bring the cream, milk and about half of sugar to a boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk smooth and very rapidly whisk in the remaining sugar. Make sure no egg yolk and sugar lumps are still visible.
2. Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly. Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 81⁰C (183⁰F) while constantly stirring using a rubber spatula. Remove from heat and pour into another bowl to stop the cooking process.
4. Add the chocolate (chopped or grated) and using an immersion blender make the mixture smooth. Pour into a container and place covered in a refrigerator. Let it cool down in the refrigerator for at least 12 hours before serving.
5. Serve two small scoops per plate. Drizzle with fruity olive oil around the scoops, not on top. Sprinkle some sea salt flakes on the chocolate cremeux scoops. Place two butter almond thins on each plate. Watch the face of your surprised dinners.

Instant noodles with Methyl Cellulose.

A few days back i came across this video from chef Wylie Dufresne where he demonstrated instant tofu noodles.here he uses Methyl Cellulose in the preperation. Methyl Cellulose is a compound which jellifies  when taken to high temperatures and it melts when the temperature goes down. it is the same compound used in poached ice creams or hot ice creams. Chef Dufresne mixes Methyl Cellulose with tofu pure and puts it in a squeeze bottle when this mixture touches the hot broth it jellifies and thus tofu noodles are formed (how neat is that?)

Here is a similar recipe i got from the net, the combinations are good and so is the idea..

INSTANT PEA PARMESAN NOODLES

The noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron consommé using a syringe. As the liquid gets in contact with the hot consommé, it jellifies forming the noodle. The saffron consommé is then sprinkled with Morel mushroom dust.
The whole experience of this dish is incredible. First, the diners enjoy the saffron aroma from the beautiful yellow, clear and steamy consommé. They are then surprised by the instant bright green noodles being shaped in front of their eyes. This is followed by the Morel mushroom dust delicate balance of earthy, nutty, and smoky aromas. The noodle is then suspiciously picked up with a fork –and yes, it keeps its noodle shape! - but as soon as they put it in their mouth it melts right away releasing the pea and parmesan flavors that pair incredibly well with the saffron and Morel mushroom. Delicious!The noodle mix contains Methyl Cellulose SGA7C, a hydrocolloid that has the ability to gel when heated (38-44 °C / 103-111 °F) and melts when it starts cooling. The mouth temperature is at 37 °C (98 °F) so the noodles melt as they are put in the mouth.

Ingredients for Saffron Consommé

- 1 L (32 oz) of unsalted chicken or vegetable broth
- 28 g (1 oz) of unflavored gelatin powder
- 20 saffron threads
- salt

Ingredients for Parmesan Whey

- 100 g (3.5 oz) water
- 100 g (3.5 oz) grated Parmesan cheese

Ingredients for Pea Noodles (4 servings)

- 100 g (3.5 oz) frozen peas
- 50 g (1.8 oz) Parmesan whey
- 170 g (6 oz) water
- 8.5 g (0.3 oz) Methyl Cellulose SGA7C
- salt

Ingredients for Morel Dust

- 4 large dried morel mushrooms
Preparation
Saffron Consommé
1- Prepare the consommé using your favorite technique or the gelatin-filtration technique created by Harold McGee.
2- Combine the consommé and saffron in a pot and bring to a boil.
3- Pass saffron consommé through a fine sieve.
4- Salt to taste and reserve.
Parmesan Whey
1-Start by preparing the Parmesan whey. Put the water in a saucepan to boil and when it starts to boil add the grated Parmesan.
2-Stir until it dissolves and leave to infuse for 15 min off the heat.
3-Pass the Parmesan paste through a superbag or a sieve lined with cheesecloth and remove all the whey, discarding the Parmesan paste.
Pea Noodles Base
1- Start by cooking the frozen peas in water for five minutes. Drain and then rinse immediately in cold water to stop the cooking process.
2- Then mix the Methyl Cellulose in the water using an immersion blender until it is completely dissolved.
3- Blend the peas, parmesan whey and Methyl Cellulose solution using the immersion blender until the mix is smooth.
4- Add salt to taste and mix.
4- Pass the mix through a fine sieve.
5- Reserve in the fridge overnight.
Morel Mushroom Dust
1- Using a spice or coffee grinder, grind the dried morel mushrooms until they convert into a fine dust.
2- Cut double layered cheese cloth in 4 squares of 13 cm (5 in).
3- Place ½ tsp of morel dust at the center of each square and carefully lift the edges of the square and tie them with a thread or chive sprig to form a pouch.
Assemble and Serve
- Remove pea noodle mix from the fridge 30 minutes before serving so it reaches room temperature.
- Fill syringe with pea noodle mix making sure there are no air bubbles. Use a syringe with a nozzle of 0.3 cm in diameter so the noodles are not too thin.
- Place a morel dust pouch on the border of each bowl plate. Garnish the plate border with some micro greens.
- Bring saffron consommé to a boil and serve in each plate.
- Using syringe, inject pea parmesan noodle mix into hot consommé at the table.
- Instruct diners to sprinkle some morel dust.

mozzarella BALL

The mozzarella balloons will definitely surprise your diners. When they first see them, they have no idea of what a white balloon is doing on their plate. After a few minutes of staring at them, they will finally decide to puncture one of the mozzarella balloons with a fork or knife and they’ll get surprised one more time by a puff of roasted garlic air.
I believe the creator of the mozzarella balloon is Thomas Keller from the French Laundry. The best thing is that they are very easy to make as long as you have an ISI Whip or other N2O cream whipper.
                                                                               Ingredients for Mozzarella Balloons

- 200 g Fresh Mozzarella (4 servings)- 10 roasted garlic cloves
- balsamic vinegar reduction
- 12 peeled pearl tomatoes
- thinly sliced basil
- olive oil
- salt and pepper
- olive oil powder




PreparationIf the garlic cloves are not already roasted, wrapped them in aluminum foil with a few drops of olive oil and place them in the oven for 25 min at 200 ˚C (400 ˚F). Smash them and place them in the ISI Whip featured with the straight nozzle and charge it.
If the pearl tomatoes are not peeled yet, remove the stem and carefully make a couple of cuts to the skin originating from the end where you removed the stem. Place them in boiling water for 10 to 15 seconds and transfer them to a recipient with ice cold water. Wait for a couple of minutes and then you should be able to peel the skin very easily.
Boil 3 or 4 cups of water and set it aside in a container in which you can immerse the mozzarella pieces for each balloon without touching each other.  Cut the mozzarella in pieces of 50 g (usually about half a mozzarella ball). Place them in the hot water to get them really soft and pliable. It may take about 5 to 10 minutes.
You are now ready to make the mozzarella balloons. Remove one piece of hot mozzarella from the hot water; it should be hot and pliable, like bubble gum. Knead it for 30 seconds to cool it down a little and then put it over the ISI Whip straight nozzle. Make sure the cheese is in one solid piece and does not have fold lines that are not completely fused together.  Hold it tightly around the tip of the nose with your thumb and index fingers around it. Slowly start inflating it until desired size. Tight the bottom by squeezing the mozzarella with your two fingers as you slide the balloon out of the nozzle. Make sure the balloons don’t touch each other or they will stick.
Look carefully while inflating and stop if one section of the balloon is getting too translucent. If it breaks, don’t worry; just compact the mozzarella and place it in hot water again.
Place three peeled pearl tomatoes on each plate. Season with olive oil, fresh pepper, salt and top with finely sliced basil. Set one mozzarella balloon next to the tomatoes, add salt and drizzle with balsamic vinegar reduction.

Finally, add a spoon of olive oil powder. The olive oil powder is a perfect complement to this dish. Don't skip this step!

I came across this video, same technique different recipe.. but useful video 

Liquid popcorn with caramel froth..

The liquid popcorn with caramel froth is a surprising drinkable dessert created by Grant Achatz of Alinea. It is quite sweet and it is best served warm in a shot glass.

Liquid Popcorn Ingredients

- 35 g (1.2 oz) canola oil
- 150 g (5.3 oz) popcorn kernels
- 7 g (0.25 oz) kosher salt
- 90 g (3.2 oz) butter
- 75 g (2.6 oz) sugar- 750 g (1lb 10.5 oz) water

Caramel Froth Ingredients

- 250 g (8.8 oz) sugar
- 200 g (7.1 oz) water
- 75 g (2.6 oz) simple syrup
- 5 g (0.18 oz) soy lecithin powder

Preparation

Liquid Popcorn

1- In large pot heat oil until lightly smoking.
2- Add popcorn kernels and cover pot.
3- Shake pot constantly while kernels pop.
4- Remove pot from heat when kernels stop popping.
5- In second large pot, combine 125 g (4.4 oz) popped corn, salt, butter, sugar and water.
6- Bring to simmer over medium heat and simmer for 5 min.
7- Strain through china cap strainer, pushing liquid through with back of ladle until only popcorn kernels remain in basket. Discard kernels.
8- Transfer liquid to blender and blend on high speed for 3 min or until smooth.
9- Strain through chinois. Keep warm.

Caramel Froth

1- In small saucepan, heat sugar and 75 g (2.6 oz) of water over medium heat to 171 °C (340 °F).
2- Remove from heat.
3- Immediately add remaining 125 g (4.4 oz) water and simple syrup. TAKE CARE as mixture will bubble and splatter.
4- Whisk until dissolved.
5- Pour into tall, narrow container and let cool to warm.
6- Add lecithin and blend with immersion blender incorporating air until frothy.
Assemble and serve