Home » Blog » Gelification » Saffron Tagliatelle of Consomme Recipe
13Jan/11Off
(3 votes, average: 4.67)
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These original saffron tagliatelle of consommé are another molecular gastronomy creation of Ferran Adria and El Bulli team. The delicate aroma of saffron and crystal clear pasta will delight your diners. This dish is not only visually appealing but also tastes great.
The tagliatelle are made using the technique invented by Ferran Adria of producing a thin film of a jellified liquid using Gellan and then cutting it in stripes using a pasta cutter.
Ingredients for Consommé
- 500 g (16 oz) of unsalted chicken or vegetable broth
- 14 g (1/2 oz) of unflavored gelatin powder (if using gelatin filtration)
Ingredients for Saffron Tagliatelle (4 servings)
- 250 g (8 oz) unsalted consommé (see above)
- 10 saffron threads
- 4.8 g Gellan
- White truffle oil
- White truffle salt
- Minced Parsley
Preparation
1. Prepare the consommé using your favorite technique or the gelatin-filtration technique created by Harold McGee.
2. Combine the consommé, saffron and Gellan in a pot and bring to a boil.
3. Pour the liquid on a flat tray of about 25 cm x 18 cm (10 in by 7 in) and quickly spread it all over the tray. Tilt the tray to get rid of any excess of liquid to obtain a very thin even film of about 1 mm. Do it fast or the liquid will gel before you get rid of the excess. This may require some practice but worst case scenario you may obtain a thicker film which is not so terrible.
4. Allow to gel completely in the flat tray for a few minutes.
5. Cut into 0.5 cm thick strips with a pasta cutter (roller type) to make tagliatelle. I didn’t have a pasta cutter so I used a rolling herb mincer which resulted in wider tagliatelle but it worked. If you have patience you can also use a knife and a long ruler to help you get straight cuts. In any case I recommend getting a ruler to get straight cuts.
6. Place a few tagliatelle on each plate, add some white truffle oil, sprinkle some white truffle salt and minced parsley on top.
Serving Suggestions
- Ferran Adria serves the Saffron Tagliatelli at El Bulli restaurant with an Alfredo sauce and shaved white truffle on top ((Tagliatelle of consommé – carbonara). This dish usually follows a dish which he calls “Tartuffo glass”. For this dish, which is not really a dish, the waiter brings a huge white truffle to the table and shaves some of it into a wine glass for the diners to smell it. The waiter then extracts from the glass some white truffle shavings with a pair of tweezers and places them on top of the saffron tagliatelle of consommé.
- Saffron pairs well with seafood so adding some seafood to the saffron tagliatelle could make a great combination.
Tagged as: gelification, gellan, intermediate, Premium Kit, tagliatelle of consomme, Ultimate KitComments Off
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Culinary Mage
November 16th, 2011 - 23:36can you toss this tagliatelle in a hot sauce or would it fall apart?
Anonymous
November 17th, 2011 - 15:47No, they would fall apart. They are fragile.
Michael
December 12th, 2011 - 10:39Kan AgarAgar be used instead of Gellan?
Anonymous
December 12th, 2011 - 17:52Not really. The texture won’t be the same and with Gellan you get a clean cut.
What about using the mixture and instead of gelling it what do you think about sphereing it. using alginate.
Anonymous
January 4th, 2012 - 23:13great idea!
Stephanie Rossi
March 6th, 2012 - 22:06What is gellan? I am chilean and I don´t understand … Can it be ” Colapez” ??
Csmas86
May 23rd, 2012 - 13:26hi is it easy to source all the ingredients
csmas86
May 23rd, 2012 - 13:36nnnnn
csmas86
May 23rd, 2012 - 13:40is it easy to source the ingredients
Thomas
June 12th, 2012 - 19:05Does salt really mess with the mix? Wanted to try a dashi noodle…
QuantumChef
June 16th, 2012 - 08:34Hi Thomas, yes, salt will act as an inhibitor and the gellan won’t convert into jelly.
Felipeurrutia
July 2nd, 2012 - 09:40Does it have the texture of pasta or is it more like a gelatin texture?
QuantumChef
July 2nd, 2012 - 09:44More like gelatin.
Patrick
August 21st, 2012 - 14:52where can you get Gellan
QuantumChef
August 21st, 2012 - 16:13http://store.molecularrecipes.com/gellan-gum-professional-1lb/
Patrick
September 6th, 2012 - 09:49Can the Consommé be filtered with agar agar? I thought I remembered reading someplace that it wouldn’t work for this particular application? Also I’ve scene the grocery stores sells Beef Consommé, it has color so it would still need to be filtered but what would the difference between using Chicken Consommé (if i can find it, know they sell beef but unsure on chicken) vs. using chicken stock?
QuantumChef
September 6th, 2012 - 21:47Yes, it should work with agar agar too like I mention in this article . If using agar agar, simmer the stock, add 0.15% of agar agar and stir to dissolve. Let it cool down in a flat container. Chicken consomme is better because it is not as strong as beef consomme and pairs better with the saffron.
I hope this helps!
Gracie Starr
December 20th, 2015 - 18:40What is the difference bwtween agar agar and super agar? And would super agar work for this?
QuantumChef
December 20th, 2015 - 21:51Super agar is not a specific product, just a marketing gimmick. There are different quality of agar, just make sure you buy from a trusted source.
Lawrence Thien
November 24th, 2012 - 08:27Can I make this without Gellan?
QuantumChef
November 24th, 2012 - 10:39No, Gellan is particularly good for this application.
Santoso Leonard
December 14th, 2012 - 04:37what is gallan??
is it same with gelatine??QuantumChef
December 14th, 2012 - 09:12No, it is not the same. You can read more about it here http://store.molecularrecipes.com/gellan-gum-low-acyl/
Xen
September 23rd, 2013 - 14:10Would this pasta be able to hold it shape with a hot sauce on it?… Was thinking of making a Thai green curry but instead of adding coconut to the sauce, I wanted to make coconut cream pasta?…. Would the gellan work?
QuantumChef
September 24th, 2013 - 00:16Hi Xen, yes, you can add a hot sauce as long as it is under 80 C. I think it may work with coconut cream but you may need to use a higher concentration. You’ll have to experiment. Make sure the cream has no salt or the gellan won’t gel.
Wallace Wong
November 2nd, 2016 - 11:59Gellan does not set in the presence of salt?
QuantumChef
November 2nd, 2016 - 22:50Should set
jack
August 6th, 2014 - 10:01I did my own version by making a fruit consomme you no pinapple and chilli great together thats the main flavor in the consume its clarified with egg white you cant make pineapple jelly with gelletine the pine apple kills protein so you have to kill the enzyme with in the pine apple this is done by a red chilli instead of gelletine I used agar agar so it sets when its hot so in the end I made and clarified the consomme reduced it to intense the flavors whisked in lime and lemmon zest the past through a sieve added agar agar flatened out on a tray and one set I cutted out tagetteli shapes and had chilli and pineapple flavour pasta
QuantumChef
August 6th, 2014 - 22:07Nice! Very creative! Do you have any pictures to share?
catherine michelle baranda
October 21st, 2014 - 01:46How long do they last after being formed?
QuantumChef
October 21st, 2014 - 10:06A few days as long as you store them covered in the fridge.
greyvin
April 14th, 2015 - 04:56how sticky is the gellan sheet once it’s set? do you think it could be passed through a pasta roller (crank style) to cut it, or would that likely be a disaster?
QuantumChef
April 14th, 2015 - 12:33It is not sticky but I think it is too fragile for a crank style pasta roller.
Eugene Paceleo
November 29th, 2015 - 15:53how do you suggest reheating the tagliatelle if you make them a day ahead?
QuantumChef
November 30th, 2015 - 21:20Just warm them gently in some stock.
Eugene Paceleo
December 1st, 2015 - 05:28Thank you
Eugene
646 489 0229- Mobile(please excuse any typo’s- this is coming from my iPhone)
Sikishrory
April 25th, 2017 - 14:23It doesn’t say anywhere whether its hi or low acyl gellan? I did try 2 experiments adapted from a similar recipe using high acyl. It says hydration occurs around 85° so i set thermomix to 90° (you cant set 86). Both times when it reached around 80° it turned to rubber in the thermo and was unworkable. The recipe actually said to boil in a pot but boiling theoretically shouldn’t be necessary. I use thermo for most gels and things but maybe i need to use a pot for this? Can you tell me what im doing wrong?
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