Citrus in recipes

[Omer KoratParticipant]

I tried to make lime gel and cold citrus sauce.
For the gel, I used 100ml lime juice, some sugar and 1 tbsp agar flakes.
For the cream, I used 250ml citrus juice, 2 egg yolks, 2 tbsp oil and 1/2 tsp xanthan.

The gel is watery and too sour. The sauce is actually a mayonnaise, which is not what I wanted, and it has foul flavor. My questions are:

1. Does citrus counter the gelling effect of agar? I know it can counter gelatin.
2. When using citrus for flavor, should you dilute its acid kick with water? Sugar? something else?
3. Instead of my mayonnaise, how can you turn citrus juice into a thick, mildly flavored translucent sauce?

Thanks to anybody who can answer!

[Quantum ChefKeymaster]

Agar forms weak gels at PH below 6. You can read more about the properties of agar here http://www.molecularrecipes.com/hydrocolloid-guide/agar-agar/

[Quantum ChefKeymaster]

Maybe not exactly what you need but here is a recipe for a lemon cream http://www.molecularrecipes.com/multiple-techniques/pavlova-citrus-caribbean-flavors/

Lemon Cream

– 540g (19 oz) sugar

– 540g (19 oz) egg

– 540ml (18 fl oz) lemon juice

– 8g (0.28 oz) agar agar

– 600g (21.2 oz) Butter (Salted)

[Quantum ChefKeymaster]

Here is another option, Yuzu curd http://www.molecularrecipes.com/multiple-techniques/goat-cheese-mousse-graham-cake-grape-jelly-yuzu-curd-basil-ice-cream/

Yuzu Curd Ingredients

– 63g (2.2oz) Yuzu Puree

– 69g (2.4oz) Sugar

– 75g (2.65oz) Yolks

– 75g (2.65oz) Butter, large dice

[Omer KoratParticipant]

Thanks! I’ll definitely try those.

[Author]

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