Hey guys, just something I was curious about: I recently saw a plate from Noma where there was "emulsified nasturtium" as a component. For the most part it looked to have the consistency of a mayonaise, but colored green. I am obviously very clear as to what an emulsion is, and how one is formed, but my question is, in the day in age of xanthan gum, ultra tex, versa-whip and whatever else, and some chefs taking extreme liberties in naming when describing a dish, is there a technique I am missing here, in terms of emulsifying an ingredient? Is there something more to it than just adding a prominent flavor component to an already emulsified sauce? Is there something more to it than just having a puree of an ingredient and then adding some sort of fat to emulsify it? Any thoughts would be appreciated. Thanks.
