DROPLETS by Javier de las Muelas

DROPLETS - Oak Smoke 7 ml

Ingredients: Aroma, inverted sugar syrup, glycerine, maltodextrin,
flavour of smoke, anti-caking agent: silicon dioxide.

7 ml

DLQA007

New

8,90 €

This Droplet has endless applications, it provides a fair smoky oak intensity, offers a very attractive range of possibilities with tea, rum cocktails, in a whisky blend or using it as seafood seasoning.

Recommended dosage:
Cocktail: 1 drop
Food: 2g/kg

Wild Side

4 drops of Droplets Orange Blossom Honey
3 drops of Droplets Oak Smoke
2 c1 lemon juice
3 cl mango puree
1 cl vanilla syrup
2 cl Grand Marnier Rouge
3 cl Maker’s Mark Bourbon

Put all the ingredients into a cocktail shaker with ice. Shake the mixture for 15 seconds before straining into a glass filled with ice.

Steak Tartar

200 g beef (sirloin)
A single shallot
10 g capers
8 g Louit mustard
10 sprigs of chives
2 tbsp of virgin olive oil
1 tbps of tarragon vinegar
Salt and pepper
Droplets Hot Chili Pepper
Droplets Oak Smoke

Finely chop the meat, the shallot, capers and 5 springs of chives.
Mix the meat with both the Droplets, the vinegar, oil and mustard.
Add the shallot, chives and capers to the meat, seasoning with salt and pepper to taste.
Cut some sliced bread with the same plating ring that will be used to plate the meat. Toast the bread in the oven at 200°C for 2 minutes.
Fill the plating ring with the steak tartar mixture.
Drizzle lightly with Pedro Ximenez balsamic reduction to garnish.


Ingredients and allergens

Ingredients: Aroma, inverted sugar syrup, glycerine, maltodextrin,
flavour of smoke, anti-caking agent: silicon dioxide.

7 ml

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