I love noodles

As you can tell by my tasting menu I have an obsession with noodles. Molecular cooking has enabled me to come up with new flavors that are gluten free and are 95% or more of the ingredient you are highlighting. I think people are comfertable with this medium, they are willing to try new flavors because we all love it. This week we did a Bing cherry noodle to go with the salmon

Puree being passed through a plastic tube into ice water

They look like twizlers with an amazing spring flavor

Recipe

740 grams 80% bing cherry juice 20% red grape juice

15 grams balsamic syrup

60 grams Turbano sugar

10 grams Salt

9.84 grams Gellan F

35 grams Glucose


Place juice in a sauc pan with balsamic, sugar, salt and gellan f. Pulse with a emersion blender to hydrate the gellan. Add the glucose and place over high heat. Remove and fill a syringe. Squeeze into plastic tubing and dunk in the ice water for 1 minute. Fill the syringe and repeat stopping when the gelled noodle is at the end of the plastic tube.