Vintage Coca-Cola^® with parmesan pudding, cornbread, and Vanilla Coke^® salt

Vintage Coca-Cola® with parmesan pudding, cornbread, and Vanilla Coke® salt

Recipe by Chef Richard Blais

Parmesan pudding

• 1 cup heavy cream
• ¾ cup 2% milk
• 1 cup sour cream
• 2½ gelatin sheets
• 1 cup parmesan rinds, chopped
• ½ cup agave nectar
• 1 pod vanilla bean, no seeds
• 2 nitrous charges

Warm the cream with the parmesan and agave nectar on low heat for up to an hour until the cream is infused with parmesan flavor. Bloom the gelatin in cool water.

Strain the cream and discard the parmesan rinds. Gently whisk the bloomed gelatin into the warm cream. When dissolved, mix in the sour cream, then the 2% milk.

Chill slowly in a fridge and charge with 2 nitrous charges, shaking vigorously.

Coca-Cola rocks, with liquid Vanilla Coke filling

• 1 liter Coca-Cola, reduced to ½ cup
• ½ cup milk chocolate, melted
• 1 cup Cherry Coke®
• 1 cup cherry puree
• 1 teaspoon xanthan gum
• ½ cup Pop Rocks® packet
• 1 quart liquid nitrogen

Reduce the Coca-Cola to a syrup and reserve it to cool. Melt the milk chocolate in a microwave and reserve it warm. Mix the cherry puree, xanthan gum, and Cherry Coke smooth.

Fold the pop rocks into the milk chocolate.

Dip the cherry mixture in nitrogen until firm. Then, using a tweezer, dip the frozen cherry mixture in the milk chocolate pop rock mixture.

Put the Coca-Cola rocks in the fridge.

Vanilla Coke salt

• ¼ cup Maldon® sea salt
• ¼ cup Vanilla Coke, syrup
• 2 cups liquid nitrogen

Place the Vanilla Coke syrup in a blender with the nitrogen and buzz until a frozen dried powder results.

Remove and mix with the salt.