Lemon Semifreddo with raspberry fluid gel

  There was something which grasped my attention a few weeks ago. It was modern cooking methods and techniques. The chefs make dishes with a machine that keeps temperature of water, and make fluid gel with fruits and vegetables to add flavour, but also as a garnish. It was really interesting to see what chefs in modern restaurants use, what they've been trying to make dishes look better, and taste better as well.

  I've been wanted to try some of these. but the powders they use for making fluid gel is not easy to get. However, I know the powders are basically for making it firm. So I decided to do an experiment. What I tried is using gelatine powder instead of using Kecogel K, Xanthan gum which are even hard to pronounce. 

  The result turned out brilliant. I sieved the gel twice to make the fluid gel without air or any bubble. Furthermore, I realized it would work really well with lemon semifreddo which is really soft, but refreshing dessert, and I was right! The semifreddo with raspberry fluid gel are good together. Especially when they meet mint leaves which are a little bit bitter, but also have some sweetness.

  This is how the dish was made. I'm gonna put the recipes for both, lemon semfreddo and raspberry fluid gel down below. I really hope you guys like the recipes and hope it can refresh your day.


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Recipes
Lemon Semifreddo

ingr. 1 3/4 cups whipping cream, 1 1/4 cups sugar, 7 large egg yolks, 1/2 cup lemon juice, lemon zests, 1/4 tsp salt, garnish(berries, roasted almond)

1. Beat whipping cream with electric blender.
2. Making custard
    Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon zests, and salt in a bowl.
    Set the bowl over sauce pan of simmering water. Keep whisking until it's think and fluffy.
    Beat the mixture with the electric blender until it's cool.
3. Fold in whipped cream.
4. Pour it into loaf pan and cover it with plastic wrap.
5. Freeze for least 8 hours.


Raspberry fluid gel

ingr. 200g Raspberries, 100ml water, pinch of salt, 5g of gelatine powder.

1. Blend raspberries with electric mixer.
2. Sieve, separate seeds and juice.
3. Pour the juice and water into a sauce pan, add gelatine powders.
4. Turn the heat on, keep whisking until gelatine powders are dissolved.
5. Chill the mixture on a tray which is over the ice bath.
6. Pass the gel through a sieve least twice.
(if you have vacuum chamber, use blender and remove the air)