Alginate Syrup
Use this Alginate Syrup instead of a Sodium Alginate Bath Recipe if the liquid is too thick or does not have enough water available.
Its sweet and tangy flavours add the perfect twist to dishes, pairing beautifully with tempura or balancing salty notes in your favourite recipes!
Rated 5.0 stars by 2 users
Molecular Gastronomy
Puree
8
5 minutes
180 minutes
Its sweet and tangy flavours add the perfect twist to dishes, pairing beautifully with tempura or balancing salty notes in your favourite recipes.
600g Cucumber Juice
120g Caster sugar
16g Special Ingredients Citric Acid
7g Special Ingredients Agar Agar
Mix all the ingredients together in a pan and bring to a simmer whilst whisking for a couple of minutes.
Pour the liquid into a container and put to one side until the mixture is set to a gel.
Blend the set gel to a puree consistency using a stick
blender.
Serving suggestion - This works well as an unusual sweet and sour element, for example paired with tempura or used to contrast salty elements of a dish.
Use this Alginate Syrup instead of a Sodium Alginate Bath Recipe if the liquid is too thick or does not have enough water available.
Turn cucumbers and yogurt into delicate, edible spheres using reverse spherification.
Create mojito spheres using reverse spherification with Special Ingredients Calcium Lactate, Sodium Alginate and Xanthan Gum