Chefs

I recently wrote about purchasing the Experimental Texturas Kit from For the Gourmet (via Amazon.com). I decided to break it out this afternoon for an experiment. My brother and I are catering a 90th birthday party next weekend, and I want to come up with a special drink for the guest of honor, so I thought I’d use that as a starting point. The kit came with a few recipes, including one for White Sangria in Suspension. Instead of white sangria I decided to concoct a modified bellini with peach puree, white wine, and rosemary simple syrup (which I fell in love with last weekend). Before I even got started I noticed a flaw in the recipe (and by flaw I mean the lack of professional kitchen equipment available to me in my home kitchen). The recipe recommends vacuum packing the beverage, once it’s blended with Xatnana (which I am assuming is the Adria‘s brand name for xanthan gum) in order to eliminate bubbles from the cocktail. Well, I don’t have enough in my piggy bank yet for a professional vacuum packer, so I channelled my inner Sarah Palin and went  rogue. This was the result: The texture was both frothy and…

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