Molecular Gastronomy explained – techniques and recipes

One of the most exciting aspects of molecular gastronomy is the sometimes dramatic changes in texture that can be achieved.  In this recipe, taken from www.blog-moleculaire.com, parmesan cheese is used to create a lovely, richly flavoured ‘jam’ which is sublime served on discs of raw courgette as a simple aperitif or starter.

Thickeners and texturisers

Courgette with parmesan jam

For the jam
20cl whole fat milk
50g grated parmesan
1,25g Iota

This recipe uses products from the Texturas range
•    Heat the milk and melt the parmesan in it
•    Sprinkle in the Iota and bring to the boil, stirring all the time
•    Take off the heat and allow to cool, stirring regularly to ensure a homogenized texture
•    Place in the refrigerator for at least 2 hours before serving

To serve
•    Wash the courgettes and take off strips of skin using a vegetable peeler
•    Cut the courgettes into 0.5cm thick slices
•    Place a little parmesan jam on to each slice, chill and serve

With thanks to www.blog-moleculaire.com