Raindrop cake with Special Ingredients agar agar powder
Explore the potential of agar agar in your cooking. This gelling agent creates a variety of textures and plays an important role in molecular gastronomy. Derived from seaweed, agar agar is a plant-based ingredient suitable for vegetarians and anyone seeking an alternative to animal gelatine. Its distinctive properties produce a firmer texture, making it ideal for intricate desserts requiring precision and clear jellies.
Ingredients used in this recipe
Raindrop cake with Special Ingredients agar agar powder
4,0/5 · 2 ratingsRate this recipe
Explore the potential of agar agar in your cooking. This gelling agent creates a variety of textures and plays an important role in molecular gastronomy. Derived from seaweed, agar agar is a plant-based ingredient suitable for vegetarians and anyone seeking an alternative to animal gelatine. Its distinctive properties produce a firmer texture, making it ideal for intricate desserts requiring precision and clear jellies.
Ingredients
- 2g agar agar
- 415ml water
- 10g sugar
- 3 drops Bencotto flavouring
Products used in this recipe
Method
- In a small saucepan, whisk the agar agar, sugar and half the mineral water until completely dissolved.
- Place the saucepan over a medium heat, add the remaining water and bring to the boil.
- Continue boiling for 2–3 minutes, stirring continuously, until the agar has completely dissolved and the liquid is clear.
- Pour into spherical moulds and leave to cool at room temperature.
- Once cool, refrigerate the moulds for a few hours until the cakes have set to a jelly-like consistency.
- To serve, carefully unmould the raindrop cakes onto plates and drizzle with brown sugar syrup if desired.