A glass of solid sparkling wine was a surprise for the students of our school in honour of the 8 March holiday. We got the idea from the menu of the Spanish El Celler de Can Roca restaurant, which is among the 50 best world’s restaurants and has 3 Michelin stars. This was in an era when molecular cuisine was at the peak of its popularity, and each of its creations broke the stereotypes of the usual perception of food or drinks.
A glass of solid sparkling wine was a surprise for the students of our school in honour of the 8 March holiday. We got the idea from the menu of the Spanish El Celler de Can Roca restaurant, which is among the 50 best world’s restaurants and has 3 Michelin stars. This was in an era when molecular cuisine was at the peak of its popularity, and each of its creations broke the stereotypes of the usual perception of food or drinks.- Prep time: 10 minutes + time for chilling
- Cook time: 10 minutes
- Makes: 6
- Difficulty: easy
- Course: drink
- Cookware: blender, sparkling wine glasses
- Cuisine: European
Ingredients
- 750 ml sparkling wine, Cava
- 100 ml water
- 200 g sugar
- 5 g xanthan gum
- 200 g raspberries or other berries
Cooking method
Step 1
Pour water into a saucepan, add sugar, put on medium heat and bring to boil. Simmer the syrup until the sugar is completely dissolved, stirring occasionally. Remove syrup from heat and let it cool.
Step 2
Wash raspberries and dry them with kitchen paper. Put the berries in glasses. Pour the cooled syrup, ½ sparkling wine, and xanthan gum into a blender bowl. Blend the mass at a low speed, gradually adding the remaining sparkling wine until the volume of the wine approximately doubles. Gently pour the solid wine into glasses and serve.
My tips and tricks:
Xanthan is one of the most popular ingredients in molecular cuisine. It is basically a fermented starch and has unique thickening properties. Its functioning does not depend at all on the presence of acids, salts in the mixture, heating or cooling, or mechanical action, it allows you to thicken the sauce, stabilize emulsions and foams, retain gases in the liquid. This property of xanthan allows you to make a dessert with an unusual texture. Chefs have many secrets, but we have figured out at least one.
- 750 ml sparkling wine, Cava
- 100 ml water
- 200 g sugar
- 5 g xanthan gum
- 200 g raspberries or other berries
- Pour water into a saucepan, add sugar, put on medium heat and bring to boil. Simmer the syrup until the sugar is completely dissolved, stirring occasionally. Remove syrup from heat and let it cool.
- Wash raspberries and dry them with kitchen paper. Put the berries in glasses. Pour the cooled syrup, ½ sparkling wine, and xanthan gum into a blender bowl. Blend the mass at a low speed, gradually adding the remaining sparkling wine until the volume of the wine approximately doubles. Gently pour the solid wine into glasses and serve.