Molecular Gastronomy Florentines

Ingredients

While the original Italian Florentines are known for their delicate almond and fruit flavors, the Molecular Gastronomy Florentines elevate the dish by incorporating modern techniques and unique ingredients. The target cuisine of molecular gastronomy allows for the exploration of new textures, flavors, and presentations, resulting in a truly avant-garde interpretation of the classic Florentines. We alse have the original recipe for Florentines, so you can check it out.

• 100g (3.5 oz) almond flour 100g (3.5 oz) almond flour
• 50g (1.8 oz) powdered sugar 50g (1.8 oz) powdered sugar
• 30g (1 oz) unsalted butter 30g (1 oz) unsalted butter
• 30g (1 oz) glucose syrup 30g (1 oz) glucose syrup
• 30g (1 oz) heavy cream 30g (1 oz) heavy cream
• 1g (0.04 oz) sodium alginate 1g (0.04 oz) sodium alginate
• 500ml (2 cups) water (for sodium alginate bath) 500ml (2 cups) water (for sodium alginate bath)
• 100g (3.5 oz) dark chocolate, melted 100g (3.5 oz) dark chocolate, melted
• Edible gold flakes (for garnish) Edible gold flakes (for garnish)

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the almond flour and powdered sugar.
2. 2.
   In a small saucepan, melt the butter, glucose syrup, and heavy cream over low heat until well combined.
3. 3.
   Pour the melted mixture into the almond flour mixture and stir until a smooth dough forms.
4. 4.
   Shape the dough into small discs and place them on a baking sheet lined with parchment paper.
5. 5.
   Freeze the discs for 30 minutes to set.
6. 6.
   In a separate bowl, prepare a sodium alginate bath by dissolving sodium alginate in water. Let it sit for 30 minutes to remove any air bubbles.
7. 7.
   Carefully drop the frozen Florentine discs into the sodium alginate bath and let them sit for 3 minutes.
8. 8.
   Remove the Florentines from the bath using a slotted spoon and rinse them gently with water to remove excess sodium alginate.
9. 9.
   Place the Florentines on a wire rack to dry for 10 minutes.
10. 10.
    Dip each Florentine halfway into the melted dark chocolate and place them back on the wire rack.
11. 11.
    Sprinkle edible gold flakes on top of the chocolate-coated side of the Florentines.
12. 12.
    Allow the chocolate to set completely before serving.

Treat your ingredients with care...

• Almond flour — Ensure the almond flour is finely ground for a smooth texture in the Florentines.
• Sodium alginate — Handle sodium alginate with care and follow the instructions for proper usage and safety precautions.
• Edible gold flakes — Use a small brush to delicately apply the gold flakes for an elegant touch.

Tips & Tricks

• Experiment with different flavors by adding a pinch of your favorite spice or extract to the dough mixture.
• For a more vibrant presentation, use colored edible gold flakes or edible glitter.
• Serve the Molecular Gastronomy Florentines on a sleek, modern plate to enhance the futuristic aesthetic.
• Store the Florentines in an airtight container to maintain their crispness.
• Pair the Florentines with a glass of sparkling wine to complement the luxurious flavors.

Serving advice

Serve the Molecular Gastronomy Florentines as an elegant dessert or a show-stopping sweet treat at a molecular gastronomy-themed dinner party. Arrange them on a sleek platter or individual serving plates for a visually stunning presentation.

Presentation advice

To create a visually striking presentation, arrange the Molecular Gastronomy Florentines in a geometric pattern, alternating between chocolate-coated and plain sides. Garnish with additional edible gold flakes and a dusting of powdered sugar for an extra touch of elegance.