Tagged: Agar agar
May 15, 2014 at 2:30 am #9418
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!May 24, 2014 at 8:58 am #9454
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/May 24, 2014 at 9:03 am #9455
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/
- 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)May 24, 2014 at 9:07 am #9456
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 diceJune 7, 2014 at 4:34 pm #9550
Thanks! I’ll definitely try those.
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