for a variety of uses.
Sodium Alginate
Sodium alginate is commonly used in spherification because of its ability to gel in the presence of calcium ions. It can be dispersed and hydrated at almost any temperature and the gels are very heat tolerant.
Other Gelling Agents
There are many other gelling agents we do not cover in depth but can be found in the Other Ingredients chapter such as lambda carrageenan, gellan, and pectin.
A GAR P INEAPPLE G EL
This is a nice and basic recipe for agar gels. It is brittle and has a medium firmness to it. I use pineapple juice here but almost any fruit juice will work great.
For the mold you can just use a tupperware container or get more creative and use one of the mold shapes we cover in the following section of this chapter.
Tools Needed
Agar
Immersion blender
A scale with small gram measurements
Small flat bottom mold or other container
Ingredients
300 grams pineapple juice
3 grams agar, 1.0%
Get your molds out and set up. The gel will set quickly so having them ready is crucial.
Add 150 grams of the pineapple juice to a small pot. Add the agar and blend well with an immersion blender. Bring to a boil and let simmer for 3 to 5 minutes. Add the remaining pineapple juice and blend well with the immersion blender.
Pour the liquid into the mold and let cool at room temperature. You can place the mold in an ice bath or in the refrigerator for quicker setting. Once it cools you can continue on or place it covered in the refrigerator overnight.
Once you are ready to use the gel, turn it out onto a cutting board. Cut the gel into the shapes you desire using a knife or other cutting implement.
Hold covered in the refrigerator or at room temperature until ready to serve. The cubes will remain a gel as long as they stay below 80°C / 176°F. They will last covered in the refrigerator for a few days but will slowly dry out over time.
E LASTIC A GAR C IDER G ELS
These elastic agar gels are great as a snack or served as a garnish on pork chops. For a garnish I like to cut them into thin ribbons or small cubes.
For the mold you can just use a tupperware container or get more creative and use one of the mold shapes we cover in the next section of this chapter.
Tools Needed
Agar
Locust bean gum
Immersion blender
A scale with small gram measurements
Small flat bottom mold or other container
Ingredients
300 grams apple cider
1.5 grams agar, 0.5%
0.75 grams locust bean gum, 0.25%
Get your molds out and set up. The gel will set quickly so having them ready is crucial.
Add the apple cider to a small pot. Sprinkle in the agar and locust bean gum and blend well with an immersion blender. Bring to a boil and let simmer for 3 to 5 minutes while stirring occasionally.
Pour the liquid into the mold and let cool at room temperature. You can place the mold in an ice bath or in the refrigerator for quicker setting. Once it cools you can continue on or place it covered in the refrigerator overnight.
Once you are ready to use the gel, turn it out onto a cutting board. Cut the gel into the shapes you desire using a knife or other cutting implement.
Hold covered in the refrigerator or at room temperature until ready to serve. The cubes will remain a gel as long as they stay below 80°C / 176°F. They will last covered in the refrigerator for a few days but will slowly dry out over time.
I OTA C ARRAGEENAN H ERBED C USTARD
You can infuse milk or cream with many different flavors before gelling them with iota carrageenan. In this recipe I combine rosemary, thyme, and sage to create an herbal custard. It is great as an accompaniment with steak or roasted chicken.
Tools Needed
Iota carrageenan
Immersion blender
Molds or setting containers
Chinois
A scale with small gram measurements
Ingredients
1 teaspoon whole coriander
1 teaspoon whole peppercorns
½ teaspoon whole cumin
½ teaspoon whole cloves
500 grams milk, about 2 cups
3 tablespoons rosemary
2
Sodium Alginate
Sodium alginate is commonly used in spherification because of its ability to gel in the presence of calcium ions. It can be dispersed and hydrated at almost any temperature and the gels are very heat tolerant.
Other Gelling Agents
There are many other gelling agents we do not cover in depth but can be found in the Other Ingredients chapter such as lambda carrageenan, gellan, and pectin.
A GAR P INEAPPLE G EL
This is a nice and basic recipe for agar gels. It is brittle and has a medium firmness to it. I use pineapple juice here but almost any fruit juice will work great.
For the mold you can just use a tupperware container or get more creative and use one of the mold shapes we cover in the following section of this chapter.
Tools Needed
Agar
Immersion blender
A scale with small gram measurements
Small flat bottom mold or other container
Ingredients
300 grams pineapple juice
3 grams agar, 1.0%
Get your molds out and set up. The gel will set quickly so having them ready is crucial.
Add 150 grams of the pineapple juice to a small pot. Add the agar and blend well with an immersion blender. Bring to a boil and let simmer for 3 to 5 minutes. Add the remaining pineapple juice and blend well with the immersion blender.
Pour the liquid into the mold and let cool at room temperature. You can place the mold in an ice bath or in the refrigerator for quicker setting. Once it cools you can continue on or place it covered in the refrigerator overnight.
Once you are ready to use the gel, turn it out onto a cutting board. Cut the gel into the shapes you desire using a knife or other cutting implement.
Hold covered in the refrigerator or at room temperature until ready to serve. The cubes will remain a gel as long as they stay below 80°C / 176°F. They will last covered in the refrigerator for a few days but will slowly dry out over time.
E LASTIC A GAR C IDER G ELS
These elastic agar gels are great as a snack or served as a garnish on pork chops. For a garnish I like to cut them into thin ribbons or small cubes.
For the mold you can just use a tupperware container or get more creative and use one of the mold shapes we cover in the next section of this chapter.
Tools Needed
Agar
Locust bean gum
Immersion blender
A scale with small gram measurements
Small flat bottom mold or other container
Ingredients
300 grams apple cider
1.5 grams agar, 0.5%
0.75 grams locust bean gum, 0.25%
Get your molds out and set up. The gel will set quickly so having them ready is crucial.
Add the apple cider to a small pot. Sprinkle in the agar and locust bean gum and blend well with an immersion blender. Bring to a boil and let simmer for 3 to 5 minutes while stirring occasionally.
Pour the liquid into the mold and let cool at room temperature. You can place the mold in an ice bath or in the refrigerator for quicker setting. Once it cools you can continue on or place it covered in the refrigerator overnight.
Once you are ready to use the gel, turn it out onto a cutting board. Cut the gel into the shapes you desire using a knife or other cutting implement.
Hold covered in the refrigerator or at room temperature until ready to serve. The cubes will remain a gel as long as they stay below 80°C / 176°F. They will last covered in the refrigerator for a few days but will slowly dry out over time.
I OTA C ARRAGEENAN H ERBED C USTARD
You can infuse milk or cream with many different flavors before gelling them with iota carrageenan. In this recipe I combine rosemary, thyme, and sage to create an herbal custard. It is great as an accompaniment with steak or roasted chicken.
Tools Needed
Iota carrageenan
Immersion blender
Molds or setting containers
Chinois
A scale with small gram measurements
Ingredients
1 teaspoon whole coriander
1 teaspoon whole peppercorns
½ teaspoon whole cumin
½ teaspoon whole cloves
500 grams milk, about 2 cups
3 tablespoons rosemary
2
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