Molecular Gastronomy Guacamole

Ingredients

This molecular gastronomy adaptation of guacamole takes the traditional flavors and textures to a whole new level. Instead of the usual mashed avocado, we create avocado spheres using spherification techniques. The addition of liquid nitrogen allows us to create a frozen avocado powder that adds a unique twist. The presentation is also elevated, with the dish being served in a glass dome filled with smoke for a dramatic effect. We alse have the original recipe for Guacamole, so you can check it out.

• 2 ripe avocados 2 ripe avocados
• 1 lime, juiced 1 lime, juiced
• 1 small red onion, finely diced 1 small red onion, finely diced
• 1 small tomato, seeded and diced 1 small tomato, seeded and diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cumin 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Liquid nitrogen (for freezing avocado powder) Liquid nitrogen (for freezing avocado powder)

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 9g, 1g
• Protein: 2g
• Fiber: 6g
• Salt: 0.6g

Preparation

1. 1.
   Cut the avocados in half, remove the pits, and scoop out the flesh into a bowl.
2. 2.
   Mash the avocado with a fork until smooth.
3. 3.
   Add the lime juice, diced red onion, diced tomato, chopped jalapeno pepper, and cilantro to the bowl. Mix well.
4. 4.
   Season the guacamole with salt, black pepper, cumin, garlic powder, onion powder, paprika, and chili powder. Stir until all the ingredients are well combined.
5. 5.
   Using a syringe, drop small droplets of the guacamole mixture into a calcium chloride bath to create avocado spheres through spherification.
6. 6.
   Carefully remove the avocado spheres from the calcium chloride bath and rinse them with water.
7. 7.
   Place the avocado spheres in a bowl and cover them with liquid nitrogen to freeze them into avocado powder.
8. 8.
   Once frozen, remove the avocado powder from the liquid nitrogen and serve immediately.

Treat your ingredients with care...

• Avocado — Ensure the avocados are ripe but not overly soft for the best texture in the guacamole.
• Liquid nitrogen — Handle with caution and use protective gloves when working with liquid nitrogen to avoid any injuries.

Tips & Tricks

• For a smoky flavor, you can add a few drops of liquid smoke to the guacamole mixture before spherification.
• Experiment with different spices and herbs to customize the flavor profile of your molecular gastronomy guacamole.
• Serve the guacamole spheres on a bed of edible flowers or microgreens for an elegant presentation.
• If you don't have access to liquid nitrogen, you can skip the freezing step and serve the guacamole as a traditional dip.

Serving advice

Serve the molecular gastronomy guacamole in a glass dome filled with smoke for a dramatic effect. When the dome is lifted, the smoke will disperse, revealing the avocado spheres and frozen avocado powder.

Presentation advice

To enhance the visual appeal, garnish the guacamole with a sprinkle of edible gold flakes or a drizzle of vibrant green avocado oil.