Molecular Carpaccio Salad

Name: Molecular Carpaccio Salad
Total time: 25 min
Yield: 1 serving
Cuisine: Molecular gastronomy
Ingredients: Ingredients:; Slice of carpaccio; 30ml of freshly squeezed orange juice; 1 teaspoon of orange zest; ½ teaspoon of sea salt; 1 tablespoon of extra-virgin olive oil; 3 drops of orange food coloring; 1 teaspoon of xanthan gum

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25 minTotal time

Difficulty: ModerateDifficulty

200kcal / serving

Ingredients

For 1 serving

servings

Ingredients:
Slice of carpaccio
30ml of freshly squeezed orange juice
1 teaspoon of orange zest
½ teaspoon of sea salt
1 tablespoon of extra-virgin olive oil
3 drops of orange food coloring
1 teaspoon of xanthan gum

Ingredient substitutions

Freshly squeezed orange juice An equal amount of freshly squeezed mandarin juice
Extra-virgin olive oil An equal amount of mild olive oil
Orange zest An equal amount of finely grated mandarin zest

Nutrition per serving

Estimated values for 1 serving, 200 kcal

Protein16 g

Carbohydrates5 g

Fat13 g

Fiber 1 g · Sugar 3 g · Sodium 700 mg

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A savory dish taking carpaccio to the next level with a special orange foam topping.

Main Dish Molecular gastronomy

Steps

Steps of Preparation:
Place the slice of carpaccio onto a plate.
Heat the orange juice in a pot over a medium flame.
Add the sea salt, orange zest and olive oil to the orange juice and whisk to combine.
Add the orange food coloring and xanthan gum and stir to combine.
Remove from the heat and use a blender to create the foam.
Pour the foam over the carpaccio slice.
Serve and enjoy!

Tips for Molecular Carpaccio Salad

The foam should look airy and glossy; if it stays liquid, give it a little more blending before serving.
Use a narrow, deep blending cup if available so the blender can incorporate air into the small amount of orange mixture.
Have the plate ready before blending, since the foam is at its best soon after it is made.

Drink pairing

A dry sparkling wine
Its crisp bubbles complement the savory carpaccio and lift the bright orange topping.

0% option: Sparkling water with a twist of orange

Storage

This raw carpaccio salad is best eaten fresh the same day. Keep leftovers covered and refrigerated, and discard them if they have been left out for more than 2 hours.