or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › improving desserts
New Posts  All Forums:Forum Nav:

improving desserts

post #1 of 13
Thread Starter 
hey guys, I was watching a video on Molecular Gastronomy and found a mango verrine recipe which is literally just mango, sugar and agar agar. What would you guys suggest I do to improve the recipe without putting it overboard?
post #2 of 13

What do you mean by improve the recipe?
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 13
Thread Starter 
Give it something else, make it more than just plain mango.
post #4 of 13

Well, mangoes go very well with:

  • Kirsch
  • lime
  • raspberries
  • rum

 

and works with:

  • almonds
  • blackberries
  • cloves
  • coconut
  • fish
  • ginger
  • lemon
  • papaya
  • passion fruit
  • pineapples
  • Sauternes
  • shellfish
  • star anise

 

Maybe that will help your inspiration.

 

For me, plain mango is far from pedestrian, IMHO.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 13

Why don't you make the dish... then critique it?

Give us all the details.

 

Tell us what you think of it - then tell us what you think would help to put it over the top.

 

Get peoples ideas and discuss the dish.

 

There are hundreds of types of Mango - maybe change out the type... see what happens.

 

What is this dish being served with? 

 

At the very least explain the dish if you want real feedback.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #6 of 13
Thread Starter 
Thanks Pete. And to be honest I have no idea what to serve it with. I want it to be sweet, but I dont want it to be packed with sugar. Will need to research sides for it.
post #7 of 13

You've never made it, have you?

 

...but you're going to research sides for it?  Figure out how to make it "better"?

 

It's a palette cleansing dessert!

 

Like one that should follow your 

 

Quote:
slow cooked (135 minutes) Beef Stroganoff

 

 

Seriously if you are a Culinary Student - get your money back...

 

fwiw...

( 2 cups of fruit to 3 tbs of sugar is hardly packed with sugar)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #8 of 13
Thread Starter 

No I have never made it.

 

And I'm actually not a student anymore, decided commercial cooking isn't for me. Just sticking to home cooking.

And being a student in Australia means working 4 days in a restaurant, 1 day studying, and school only just started here, so I never got to actually study it. So I was getting paid to learn.

 

And I'm not saying that is packed with sugar, I was saying I want to be able to improve it, create more aspects to it, without them being packed with sugar.

 

I've also realised another gastronomic recipe will go well with it, considering Pete suggested Rum as going well with mango, so I'm going to make a Rum sheet and make a nice roll over the top of the verrine.

post #9 of 13
Quote:
Originally Posted by Nathan Kreider View Post

No I have never made it...

.... so I'm going to make a Rum sheet and make a nice roll over the top of the verrine.

Why?

 

Why not first make and taste the molecular mango verrine to find out what it really does taste like BEFORE attempting to change it?

 

How will you know when you have improved it when you do not even know how the original tastes?

 

Were you aware that the molecular mango verrine is an adaptation of a three layer dessert generally containing sponge, mango mousse, and mango gelee?

 

Why don't you make and taste a more classic mango verrine and determine how it varies from the molecular mango verrine and which suits your palette better?

 

What do you mean by a Rum sheet? (The problem between Australia and the USA is we're divided by a common language lol.gif )

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #10 of 13
Thread Starter 

Right now I am very limited on what I can cook and when. I live with my parents, and they are very, very annoying when it comes to my cooking. Once I have moved out with my girlfriend & son I will be cooking & experimenting with food a lot more, cooking small batches, learning flavours, finding out what I like, how I can change it to my likings, etc.

 

And no I didn't, maybe I'll have to make it one day. :)

 

And the Rum Sheet is a recipe by Molecule-R Flavours (Probably by others, too), literally just 2/3 Metric Cup Rum (spirit, not mixed) and 2g Agar Agar onto a boil, then poured out onto a tray/plate, let it set for 15 minutes then slice it up. It's just gelified rum. Then you can roll it up, use it as a base, etc.

post #11 of 13
Thread Starter 

Okay, so I've eaten it by itself. Overall, I love the flavour (but who doesn't love mango?), but the texture was a bit too stiff for me. 

 

Maybe I should take a non-molecular approach at this dish and see if I like it a bit less stiff, or perhaps just add less Agar Agar.

 

I upped the recipe so it ended up being 2 1/3 cups of Mango, 3 tbps caster sugar, 3g agar agar and 3/4 cup water. maybe stick back to 2g next time.

post #12 of 13
Quote:
Originally Posted by Nathan Kreider View Post

Okay, so I've eaten it by itself. Overall, I love the flavour (but who doesn't love mango?), but the texture was a bit too stiff for me.

OK, that's a good start, now you know what you do not like about it!

Quote:
Maybe I should take a non-molecular approach at this dish and see if I like it a bit less stiff, or perhaps just add less Agar Agar.

Whether molecular or non-molecular, now you can work on the texture first, then worry about adding other flavors, perfect the base recipe first.

Quote:

I upped the recipe so it ended up being 2 1/3 cups of Mango, 3 tbps caster sugar, 3g agar agar and 3/4 cup water. maybe stick back to 2g next time.

Did you notice when you increased the recipe you did not maintain the ratios? You increased the sugar, agar agar, and water by 50% but you only increased the mango by 2/3 cup instead of 5/6. That may be contributing to the texture problem you perceive. You inadvertently changed the recipe without recognizing it, thus, what you tasted was not what the original recipe created.

 

When experimenting:

  • follow the base recipe EXACTLY first. This provides your base reference.
  • Keep detailed notes, not only ingredients and amounts but exact details of your technique as well.
  • Describe your tasting results in as much detail as possible. For example, as you stated, texture was a bit too stiff for me describes a specific problem for you to solve.
  • Work on one problem at a time
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #13 of 13
Thread Starter 
If only I made that trip to the shops to get more mango. Maybe the ratio would have been equal. Shall take down some notes, and then re-attempt with a half base recipe next time. Will also attempt to get a weight value for th 1 2/3 cup mango because it seems like a pointless measurement to me. Thanks guys. Will be re trying in the next few days.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › improving desserts