TACO AND VOLATILE CHILI

Difficulty

1/5

Prep time

5 min

Total time

35 min

INGREDIENTS
DIRECTIONS

Used technique:

EMULSIFICATION

1/4 cup

(60 ml)

harissa

3/4 cup

(180 ml)

water

1 tsp

(5 ml)

salt

1

avocado

1/2 clove

garlic, chopped

2 tbsp

(30 ml)

vegetable oil

to taste

salt

to taste

pepper

to taste

cilantro, chopped

2 tbsp

(30 ml)

sour cream

1 box

tacos (hard shell)

1 sachet

(2 g)

SOY LECITHIN

Harissa Foam

1. Combine all the ingredients and the SOY LECITHIN in a flat-bottomed rectangular bowl. 

 

2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.

 

3. Scoop off the foam with a spoon.

Guacamole

4. Crush the avocado, garlic, oil, salt and pepper together. 2. Add the cilantro and mix well.

Serving Suggestions

7. Fill a taco with the guacamole and sour cream and garnish with the harissa foam.

Products you will need for this recipe

Electric Foamer

Chef's Pro Pack - 10 Food Additives for Molecular Gastronomy

Kitchen Utensils Set for Food Styling

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