Molecular cooking: rum and coconut 'spaghetti', chocolate ganache and mango caviar with piment d'Espelette Recipe

Molecular cooking: rum and coconut 'spaghetti', chocolate ganache and mango caviar with piment d'Espelette

  • Preparation
  • Cooking time
  • Rest time
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(11 votes) 4.5/5

Les ingrédients

Pour people
  • Part one of the recipe
  • Unsweetened coconut milk : 200 ml
  • Caster sugar : 25 g
  • White rum : 20 ml
  • Agar agar : 2 g
  • For the ganache
  • Dark chocolate : 200 g
  • Double cream : 200 ml
  • Part two of the recipe
  • Mango juice : 200 ml
  • Alginic acid (alginato) : 1.2 g
  • Spring water : 400 ml
  • Calcium : 12 g
  • Piment d'Espelette : 2 pinch(es)



    Pour the coconut milk into a bowl. Add the sugar, rum and agar-agar. Mix well to make your 'spaghetti' mixture.

    Fill a syringue with this mixture. Attach a silicone straw to the end of the syringue and then fill the straw with the 'spaghetti' mixture. Repeat to fill all of your straws. Place the straws in a bowl of cold water and allow to set.

    Fill the syringue with water and then attach a straw filled with the 'spaghetti' mixture to the end. Push the 'spaghetti' out of the straws and place on you serving dish. Repeat until all the 'spaghetti' has been removed from the straws.


    Place the cream in a saucepan and bring to the boil. Break the dark chocolate into pieces and place in a bowl. Pour the hot cream over the chocolate and mix with a whisk. Pour the ganache into individual verrines.


    Mix 200ml of mango juice with 1.2g of sodium alginate and the piment d'Espelette. Mix in a food processor or in a blender.
    Prepare the calcium bath by pouring 12g of calcium lactate into 400ml of spring water. Mix well to dissolve.

    Using a pipette, drop the mango mixture, drop by drop, into the liquid containing the calcium. 'Pearls' of mango will form immediately. Squeeze the head of the pipette to get rid of the air and then fill with mango mixture again. Squeeze the liquid out in to the calcium bath to form more pearls. Cut the stem of the pipette to make larger 'pearls'.

    Leave the 'pearls' in the calcium bath for 1 minute and then remove using a perforated spoon. Rinse under cold water.
    Rinsing the mango 'pearls' in water helps to get rid of the slightly salty taste from the calcium bath. The longer the 'pearls' have been left to soak, the thicker the outer skin will be. There will also be less liquid in the centre of a 'pearl' that has been soaked for a long time.

Chef's tip

«This recipe is best enjoyed within 30 minutes of being completed as the mango 'pearls' will still burst in the mouth, releasing their liquid core. If not eaten immediately, the 'pearls' will turn into solid balls of jelly (the centre will no longer be liquid). If you prefer to make solid jelly 'pearls', feel free to make them in advance as they can be kept in the fridge for 24 hours.»

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