Porcini Fluid Gel

Directions

1. Put the water and sugar into a pan and bring to the boil, stirring to dissolve the sugar.

2. Remove from heat and add the dried mushrooms (Porcini work well) and stock cube.

3. Cover with clingfilm and leave to infuse for 30mins.

4. Partially blend the mix with a hand blender and then pass the liquid through a fine sieve, discarding the mushroom solids.

5. Use 450ml of the remaining liquid and add 15ml Balsamic Vinegar.

6. Season to taste with salt.

7. Return the mixture to the pan on a medium-high heat. Add the Gellan Gum F, whisking constantly to disperse the powder.

8. Bring the mixture to the boil, then pour into a wide-based container.

9. Cool until set.

10. Once set, demould the gel and place in a tall jug and blitz with a hand-blender until a smooth, puree-like consistency is achieved.

11. Pass through a sieve before serving.

12. Note: for a thicker fluid gel, i.e. one that might be used in a squeezy bottle to make “drops”, add slightly more Gellan F, for example 2.7g.