For the food blogging event They Go Really Well Together (TGRWT #1) I decided to used baked garlic. Baking gives garlic a slightly sweet, mellow taste and I figured this might work well with the soft texture of an espuma. Just make sure you get fresh garlic without green sprouts – they will give a bitter taste.
4 cloves of baked garlic (baked whole, 30 min @ 150 °C)
3.5 dL strong coffee
30 g sugar
40 g chocolate (70% cocoa)
3.4 g gelatin (= 2 sheets)
1.5 dL heavy cream (38% fat)
1 iSi cream charger
Mix garlic cloves and coffee with blender or hand-held mixer. Add chocolate, a pinch of cardamom and heat while dissolving sugar. Stir in pre-soaked gelatin. Cool, add heavy cream, sift through fine mesh to remove remaining pieces of garlic and fill 0.5 L iSi gourmet whipper. Charge with 1 cream charger and leave in fridge over night. Serve with a drizzle of instant coffee.
How it tastes? In the finished espuma served cold, the first aroma noticed is coffee accompanied by a sweet taste on the tongue. This is followed by a faint chocolate aroma which then gives way for an aftertaste dominated by garlic. It’s quite surprising and the aromas blend well together. I used 30 g of chocolate, but I’ve increased it to 40 g in the recipe since the cocolate aroma was a little weak. As for uses, I think it would go well with a steak for instance. If used as a dessert I would perhaps reduce the amount of garlic to 2 or 3 cloves so as not to overwhelm the guests (unless they frequent the restaurant Garlic & shots in Soho, London where even the beer is served with garlic!).
flavor pairing, molecular gastronomy, recipe, TGRWT