How to make Molecular Red Forest -
This is the current fad – molecular salad.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lollorosso lettuce (लोलोरोसो लेटस), Cherry tomatoes (चेरी टमाटर)
Cuisine : Fusion
Course : Salads
You can also find more Salads recipes like Payaru Kosumalli Vazhai Thandu Kosumalli Crabmeat and Apple Salad Warm Thai Noodle And Papaya Salad
Molecular Red Forest Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 10-15 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Molecular Red Forest Recipe
Lollorosso lettuce as required
Cherry tomatoes sliced into roundels 2-3
Strawberries sliced 2-3
Watermelon granita as required
Cumin powder roasted to sprinkle
Micro greens for garnishing
Edible gold powder for dusting
Sea salt to sprinkle
Tomato honey vinaigrette
Amchur powder 1 teaspoon
Honey 1 teaspoon
Lemon 1
Extra-virgin olive oil 1 tablespoon
Sea salt ½ teaspoon
Molecular spheres
strawberry puree 200 grams
calcium 2 grams
calcic powder dissolved in 1 liter water, kept for 12-14 hours 12 grams
Method
Step 1
To prepare tomato-honey vinaigrette, halve lemon, wrap ½ slice in a muslin cloth and squeeze out lemon juice into a bowl. Add honey, olive oil and dried tomato powder and whisk. Add sea salt and whisk well.
Step 2
To prepare molecular spheres, add calcium to strawberry puree and whisk well.
Step 3
Put alginate bath mixture in a shallow glass dish. Put small scoops of strawberry puree in it and lightly swirl to give them a sphere shape and keep in for 1 minute. Gently drain them and dip them in chilled water and set aside. These are molecular spheres.
Step 4
Line a serving platter with few lollorosso leaves. Scrape out some granite and place in the center of lined platter. Pour some dressing on the sides of granita and squeeze remaining ½ lemon juice on top and sprinkle some cumin powder on top.
Step 5
Place cherry tomatoes and strawberries on top. Drain and place the molecular spheres on top. Garnish with some micro greens and dust some edible gold powder on the molecular spheres.
Step 6
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
