Balsamic Vinegar Jelly
Create elegant balsamic and port jelly squares using Special Ingredients Agar Agar for a sophisticated twist on your favourite dishes.
Create delicious Rhubarb Vodka with Special Ingredients Vanilla Pods that will keep for up to 6 months.
Rated 4.8 stars by 9 users
Molecular Gastronomy
Molecular Gastronomy Cocktails
12
10 minutes
Create delicious Rhubarb Vodka with Special Ingredients Vanilla Pods that will keep for up to 6 months.
Special Ingredients
800g Rhubarb
1 Litre Vodka
250g Granulated Sugar
1 Vanilla Pod
1 Lime, sliced
Thinly slice the rhubarb and place it in a 2 Litre sterilised preserving jar or bottle.
Slice the Special Ingredients Vanilla Pod in half lenthways.
Add the Vodka, sugar and Vanilla Pod to the Rhubarb.
Mix the contents until the sugar has dissolved.
Seal the jar / bottle and leave in a cool dark place for 2 months to infuse.
When ready, strain the mixture throgh a fine sieve or muslin cloth and decant into a clean bottle before using.
Serve with a mixer and slice of lime.
Create elegant balsamic and port jelly squares using Special Ingredients Agar Agar for a sophisticated twist on your favourite dishes.
Create Tomato Spaghetto in a coil spiral Parmesan Cheese and fried Basil leaves.
Create delicate spheres of Crème Brûlée with a velvety texture and a touch of molecular gastronomy, perfect for a stunningly unique dessert experience.