I’m sure alot of you have heard the term molecular gastronomy,some chefs hate that term. Well, i don’t care what you call it, but I love the many possibilities it has opened. I have ordered some chemicals and havebeen toying around with tapioca maltodexrin, what that does is it turns fat based stuff to powder.So, it looks completely different, but when you put it in your mouth it melts and tastes like the stuff you put in, so it invokes the memory of that taste without the visual cues. If what you try to pair it with is not fat based it turns to goo. Yucky goo.
What the maltodextrin does is it absorbs the fat molecules and holds them till it contacts water, i.e. your saliva in your mouth.
I decided to make some creme brulee powder. It took some trial and error. I worked out the kinks.
Basically, make the creme brulee mixture according to your favorite recipe, then, instead of popping them into ramekins and in the oven, place the liquid mix into a saucepan and on very very lowwwww (i said LOW!) heat constantly stir the mixture till alot of the water evaporates and it thickens and becomes pudding like. This could take 15-20 min. Make sure to keep stirring.
Once it’s of pudding like consistancy, put the mixture into a food processor and keep adding tapioca maltodextrin till you have the consistency powder you like.
You will end up adding alot of tapioca compared to how much creme brulee there is. This is normal.
Once it was a powder, I decided to keep what is classic of creme brulee, which is the sugar crust. I made it real thin. All I did was melt sugar on tin foil (i used the creme brulee torch) and slowly peel it off. You will get breakage so trial and error will help.
This is what my end product was. What do you think? As usual, any ideas are welcome