The use of reverse spherification techniques and isomalt of contemporary gastronomy applied to the Pelotas confectionery tradition

Abstract

The sweet tradition of Pelotas has begun in the middle of the XIX. Through the sale of jerked beef produced in the region to the North of the country, the vessels returned with the sugar, which gave origin to the city's sweet-making custom. This custom was mainly introduced by the children of the Portuguese who colonized the surroundings of the current city of Pelotas and who returned after studying on the European continent, bringing the so-called custom of the fine sweets. The basic ingredients used in Portuguese sweets are sugar, almonds and egg yolks. In this study, a dessert was developed based on traditional ingredients using contemporary gastronomy techniques, mixing modern knowledge and historical ingredients. As a result, a dessert inspired by different traditional sweets was obtained, with the main use of inverse spherification and isomalt. This dessert refers to the traditional ingredients viewed in a new way, which demonstrated a possibility of reconciling molecular gastronomy with the traditional cuisine of Pelotas, without losing the city's confectioner characteristic.