As you may know, phycocyanin is a 100% natural pigmented protein, extracted from spirulina, and it is its bioactive protein.
It brings multiple benefits to our body: it is mainly a powerful antioxidant, but phycocyanin also boosts immune defenses and brings tone and vitality… Best of all, it is a very good slimming ally through its effect appetite suppressant (and yes 😉, it’s a protein).
Most people consume it as a cure, but we want to offer you another much more gourmet alternative that may even allow you to share it with your loved ones.
Its characteristic “royal blue” color will be in the spotlight, taking particular care to preserve all of its benefits.
You are going to impress them!
Mickaël Feval, Michelin-starred chef from Aix, decided to collaborate with us, and took up the challenge of cooking blue. A pleasant color reminiscent of summer and our Big Blue (in the south, the weather is nice all year round 😊)
He prepared a salmon gravelax for us on his blue jelly, accompanied by his cucumber pickles, as well as a special “Mickaël Feval” cocktail.
Does that make you want? To us too, and we had a great time! 😉
Enough talk! Now let’s get down to business: the recipes.
The Cocktail by M. Feval:
For this fresh and sparkling cocktail, you will need:
- 2 cL of Gin
- 2 cL of Martini
- 5 cL of cane syrup
- 4 cL of blue sparkling water *
- 1 slice of lemon (yellow or green)
* In order to make sparkling blue water, we suggest you use 3 cL of sparkling water and add 1 cL (or 10ml) of Mineral Blue phycocyanin (liquid spirulina extract) of 6 g / l concentration. (if you want to add a slight sweet taste or more flavor to your cocktail, you can use Mineral Blue syrup of the same concentration).
We have also prepared cupcakes for you:
Preparation for 12 cupcakes (don’t forget to convert if necessary):
For the base:
- 120 g sugar
- 3 eggs (120 g)
- 120 g flour
- 120 g butter
- Zest of 1 lemon
- The juice of ½ lemon
- Lavender or violet aroma (it’s quite easy to find in real life 😊)
The preparation :
1 – Preheat the oven to 180 ° C.
2 – Melt your butter in a double boiler. Be careful that it remains colored in opaque yellow and not translucent so that it retains all its good taste.
3 – Beat the sugar and the eggs until they are white. Your preparation will have doubled in volume.
4 – Remove the whisk and add the flour to your appliance.
5 – Mix while avoiding lumps.
6 – Add the melted butter, lemon zest, lemon juice and flavoring then mix until a homogeneous paste is obtained.
7 – Fill your cupcake mold with paper boxes (not to be eaten after baking).
8 – Pour the dough up to 2/3 of each box.
9 – Cook for 20 min.
Above all, let your cupcake bases cool completely before decorating them or you risk seeing your decorations (cream or other) melt.
For the topping:
- 600 g of mascarpone
- 120 g icing sugar
- 20 mL of liquid spirulina extract Mineral Blue – concentration 6 g / L
- Edible flowers, pistachios, blueberries (for decoration)
- Lavender or violet aroma (try to put the same as in the base, it will only be better)
The preparation :
1 – Put your salad bowl and the whips of your food processor in the freezer for at least 10 min.
2 – Take your bowl out of the freezer and put your mascarpone and icing sugar in it.
3 – Add the liquid extract of Mineral Blue spirulina and the aroma.
4 – Whisk with your mixer for about 5 minutes. At the beginning your mascarpone will become very liquid then it will solidify. On the other hand, once the whipped cream is firm enough, do not continue to beat “just in case for the principle”, otherwise you will transform your whipped cream into butter.
5 – Fill a pastry bag with the topping, then cover your cupcakes with topping
6 – Decorate as you see fit
7 – Send us a photo (we won’t judge you whatever the decor, we promise 😉)
We hope that all this will have made you hungry and full of great ideas.
Bon appétiiiiiit, from Mineral Blue!