Molecular cuisine is not as difficult as it seems. I made this dish in my molecular cooking classes all by myself, and it was deliciously rich. It's not hard, you just need patience.
Shrimp Bisque
Sauté olive oil, garlic, and onion, add shrimp shells, tomato, and cook for 10 minutes. Add paprika, cook for another 5 minutes, and flambé carefully with tequila.
Add cream and milk, cook for another 10 minutes, season, blend, strain, and set aside.
Tequila Foam:
Put the tequila in a small saucepan over low heat and let it reduce to half of its original volume, add the milk and bring to a boil. Add the soy lecithin, mix well with a fork (it doesn't matter if the lecithin doesn't dissolve), and just before serving, use a mixer to create the foam.
Assembly:
Serve the shrimp bisque (shrimp cappuccino) in a glass and top it with tequila foam. If desired, sprinkle a little piquin chili on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?