Syrup for suspending pearls
Make the three-ingredient syrup used in several molecular cocktail recipes to keep pearls suspended.
Ingredients used in this recipe
Syrup for suspending pearls
Eddie Shepherd
4
30 minutes
0 minutes
Molecular Gastronomy
Molecular Gastronomy
Make the three-ingredient syrup used in several molecular cocktail recipes to keep pearls suspended.
Ingredients
- 150g caster sugar
- 150ml water
- 1g Special Ingredients xanthan gum
Directions
Combine the water and sugar in a small saucepan and heat, stirring until completely dissolved.
Leave to cool to room temperature, then blend in the xanthan gum until slightly thickened. Pass through a fine sieve.
Store in the refrigerator for up to 1 week.