Tuesday, April 15, 2008

fun with agar


custard pearls
Originally uploaded by fuzzzycatt
ive been playing around with agar for a little over a year and the stuff still fascinates me!

about 2 months ago i decided to try sam mason's technique of spherification with agar and oil.

after a week of playing, i came up with a recipe that works with my custard dessert. luckily i had this done before my tasting with the cordua group. it blew me (as much as them) away! so here it is:

agar agar solution
16 oz water
12 oz sugar
1 oz agar agar

combine water and sugar. bring to a boil. sprinkle in agar. whisk vigorously until agar is fully incorporated. continue boiling for 2 minutes.

custard
12 ea egg yolks
2 ea eggs
2 cups sugar
1 ea vanilla bean
pinch sea salt
1 qt heavy cream

place all in 4 qt container with lid. whisk to combine. place in microwave (home use) for three minutes. remove from microwave. whisk. top with lid. microwave for 3 more minutes. repeat but now for 2 minutes. repeat but now for 1 minute. repeat until mixture gets thicker (consistency of creme anglaise). remove and place in ice bath to stop cooking.
(for beads, use custard mix that is hot)

custard beads
2 lb custard, hot
12 oz agar agar solution, hot
vegetable oil, as needed

combine both in blender, strain and fill squeeze bottle.
drip custard mix into cold oil.

have fun!!

2 comments:

Marianna said...

hey i was wondering does this work if i substitute agar with gelatine? Also, would it work with for instance chocolate instead of custard?

Plinko said...

hey marianna. i have not tried it with gelatin. i use agar because its structually alot stronger than gelatin, without the feel.

feel free to try it with gelatin.

i have not tried it with chocolate. i dont think you would need any gelatin with chocolate. the cocoa butter would set the chocolate as it hits the oil.

let me know you what happens!