Molecular Gastronomy - Fruit Juice Spaghetti
Molecular Gastronomy - Fruit Juice Spaghetti
Oct 2, 2020
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Fruit Caviar - Molecular Gastronomy
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instructables.com
Molecular Gastronomy: Fruit Spherification
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Molecular Gastronomy: Fruit Spherification
8 months ago
MSNMake Sushi 1
How to turn fruit juice into pearls 👏 With the help of agar flakes, a plant-based gelatine derived from seaweed, you can turn any strained fruit juice into semi-solid pearls, often called fruit caviar. It’s an easy way to dabble into molecular gastronomy and apply a form of spherification, where a liquid is turned into a tangible sphere. The finished pearls make an excellent garnish on desserts and will add a pop of colour and subtle flavour. #howtohackit #kitchenhacks #kitchenhack #foodhacks #
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portall.zp.ua
FRUIT PEARLS Read the full recipe before making. Ingredients: -150g fruit puree or fruit juice bottle/can or vegie juice. any liquid beverage! -100 ml cold water (if using fresh fruit puree only) -20g caster sugar -4g agar agar powder (any brand) -500ml neutral oil (very cold). I use grapeseed oil but any neutral oil such as vegetable, canola etc you prefer Equipment: -food scale -stainless steel pot -sieve -Tall freezer friendly jar/plastic container -squeeze bottle or syringe or pipette airtig
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