Activated charcoal (culinary)
A very fine black powder of carbonised coconut shell or wood, tasteless, as a natural black colouring for dough, ice cream, macarons and cocktails.
Activated charcoal (culinary, E153) is a very fine black powder of carbonised coconut shell or wood, tasteless and odourless, used as a natural black colouring. It is added to dough for black buns, baguettes, pizza and burgers, to ice cream, macarons, lemonades, cocktails and desserts for a dramatic black colour; it should be used in moderation because of a possible effect on the absorption of medicines.
Recipes with this ingredient
The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich.
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The recipe was shared with us by the brand pastry chef of the Sartoria Lamberti restaurant, Naira Sosedova. Opera cake is a famous French dessert. In the classic version, it is made of almond sponge cake layers, layered with chocolate and coffee cream and covered with chocolate glaze. In the author's interpretation of pastry chef Naira Sosedova, the same layers are layered with raspberry jelly, raspberry ganache and pistachio cream - the result is a lighter and fruitier dessert.
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