Balsamic Vinegar Jelly

Name: Balsamic Vinegar Jelly
Cuisine: Molecular Gastronomy Desserts
Ingredients: 450ml Balsamic Vinegar; 250ml Port; 1 tbsp of Special Ingredients Agar Agar

Create elegant balsamic and port jelly squares using Special Ingredients Agar Agar for a sophisticated twist on your favourite dishes.

Balsamic Vinegar Jelly

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Cuisine

Molecular Gastronomy Desserts

Create elegant balsamic and port jelly squares using Special Ingredients Agar Agar for a sophisticated twist on your favourite dishes.

Author:

Special Ingredients Ltd

Ingredients

450ml Balsamic Vinegar
250ml Port
1 tbsp of Special Ingredients Agar Agar

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Directions

Put the Balsamic Vinegar and the Port into a saucepan.
Add the Agar Agar gradually to the mixture, whilst constantly whisking. Slowly bring the solution to the boil still whisking constantly until the Agar Agar is completely dissolved.
Pass the mixture through a fine sieve, then pour into a plastic container to cool.
Once cool remove the jelly and cut into squares or use a cutter to obtain the shape you require.

Filed in: Agar Agar, Jellies, Molecular Gastronomy, Molecular Gastronomy Chef Kit, Special Ingredients Recipes

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