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.
Raindrop cake with Special Ingredients agar agar powder
Chef Roberto Revel
4
15 minutes
10 minutes
Molecular Gastronomy
Agar agar
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
Directions
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.