Molecular Tourin

Ingredients

In this Molecular Tourin recipe, we introduce molecular gastronomy techniques to transform the traditional Tourin soup. By utilizing spherification, we create small gelatinous spheres that burst with flavor upon consumption, adding a unique textural element to the dish. Additionally, we experiment with innovative plating techniques to present the soup in an aesthetically pleasing and visually striking manner. We alse have the original recipe for Tourin, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 egg yolks 4 egg yolks
• 1 tablespoon soy lecithin 1 tablespoon soy lecithin
• Salt and pepper to taste Salt and pepper to taste
• Fresh chives, for garnish Fresh chives, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 28g (total), 16g (saturated)
• Carbohydrates: 7g (total), 2g (sugars)
• Protein: 9g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
2. 2.
   Pour in the chicken broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
3. 3.
   Remove the saucepan from heat and let the mixture cool slightly. Using an immersion blender, puree the soup until smooth.
4. 4.
   In a separate bowl, whisk together the egg yolks and heavy cream until well combined.
5. 5.
   Slowly pour the egg yolk mixture into the soup while continuously whisking to prevent curdling.
6. 6.
   Return the saucepan to low heat and cook the soup gently, stirring constantly, until it thickens slightly. Season with salt and pepper to taste.
7. 7.
   In a separate container, combine the soy lecithin with 1 cup of water. Use an immersion blender to create a foam on the surface.
8. 8.
   To serve, pour the soup into individual bowls. Spoon small dollops of the soy lecithin foam on top of the soup.
9. 9.
   For the molecular twist, prepare small spheres using spherification techniques with additional flavors such as truffle oil or herb-infused oils. Place these spheres on top of the foam.
10. 10.
    Garnish with fresh chives and serve immediately.

Treat your ingredients with care...

• Egg yolks — Ensure that the egg yolks are at room temperature before whisking them with the heavy cream to prevent curdling.
• Soy lecithin — Use a high-quality soy lecithin powder for optimal foam creation. Experiment with different flavors for the spherification process to add variety to the dish.

Tips & Tricks

• For a more intense garlic flavor, roast the garlic cloves before mincing them.
• Experiment with different flavors for the spherification process, such as truffle oil or herb-infused oils, to create a diverse range of flavor bursts.
• Serve the Molecular Tourin as an appetizer or as part of a multi-course molecular gastronomy tasting menu.

Serving advice

Serve the Molecular Tourin as a visually stunning starter, allowing your guests to marvel at the delicate foam and flavor-filled spheres. Accompany it with a crusty baguette or a side of crispy crostini for added texture.

Presentation advice

To create an eye-catching presentation, use elegant, shallow bowls to showcase the vibrant colors of the soup, foam, and spheres. Garnish with a sprinkle of fresh chives on top of the foam for a pop of green.