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.
Rated 4.9 stars by 7 users
Molecular Gastronomy
Molecular Gastronomy Desserts
4
10 minutes
15 minutes
Indulge in a delightful vegan custard made with Special Ingredients Konjac Gum, almond milk, and coconut sugar. This delicious dessert is perfect for those following a vegan diet. It is a smooth and creamy custard with a hint of vanilla, and it pairs beautifully with any fresh fruits or a sprinkle of cinnamon. With the added benefit of konjac gum, which is a natural thickening agent, this custard is both satisfying and healthy.
Author:Special Ingredients
2 tablespoons Special Ingredients Konjac Gum
1/2 teaspoon Special Ingredients Vanilla Extract
In a small saucepan, heat the almond milk over medium heat until steaming but not boiling.
In a separate bowl, combine the Special Ingredients Konjac Gum and coconut sugar.
Pour the custard into individual serving dishes and serve.
If you wish to serve the custard as a cold dessert, let them cool to room temperature.
Once cooled, refrigerate for at least 2 hours or until set.
Serve chilled and garnish with fresh fruits or a sprinkle of cinnamon, if desired.
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