Name: Raindrop cake with agar agar
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Molecular gastronomy
Ingredients: 2g Agar agar powder; 415 ml Mineral water; 10g sugar; Brown sugar syrup; 3 drops bakewell flavour drop

Unlock the potential ofagar agarandgelatinin your culinary endeavors. These gelling agents are not only essential for creating a variety of textures in dishes but also hold significant importance in molecular gastronomy.

Agar agar, derived from seaweed, is a plant-based powerhouse perfect for vegetarians and those looking for a gelatin alternative. Its unique properties allow for a firmer set, making it ideal for intricate desserts that require precision and clarity.

Gelatin, on the other hand, is a time-honored classic in the culinary world. Sourced from animal collagen, it provides a delicate, melt-in-your-mouth texture that has graced everything from traditional jellies to modern mousses.

Both agar agar and gelatin are versatile and can be used interchangeably with the right conversion. Typically, one teaspoon of agar powder is equivalent to eight teaspoons of gelatin when substituting in recipes.

Raindrop cake with agar agar

Rated 5.0 stars by 1 users

Cuisine

Molecular gastronomy

Servings

Prep Time

15 minutes

Cook Time

10 minutes

fantastic recipe for raindrop cake with agar agar

Author:

Chef Roberto Revel

Ingredients

2g Agar agar powder
415 ml Mineral water
10g sugar
Brown sugar syrup
3 drops bakewell flavour drop

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Directions

In a small saucepan, whisk together the agar agar, sugar and half of the mineral water until fully dissolved.
Place the saucepan over medium heat, add the remaining water, and bring the mixture to a boil.
Continue boiling for 2-3 minutes, stirring constantly, until the agar completely dissolves and the liquid is clear.
Pour the mixture into spherical molds and let cool at room temperature.
Once cooled, refrigerate the molds for a few hours until the cakes are set and have a jelly-like consistency.
To serve, carefully unmold the raindrop cakes onto plates, drizzle with brown sugar syrup.

Filed in: Agar Agar, Culinary Textures, Gelatin, Gelling Agents, Molecular Gastronomy, Vegetarian Gelatin Alternative

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