 | Pear Fluid Gel1 sheet tray Vlad Briantsev (IG: @chef_briantsev) / Chef and Owner, Cookingwithvlad, Chicago, IL; Photo by Vlad Briantsev |
| • | 1000 g. The Perfect Purée Pear Puree, thawed |
| • | 18 g. agar-agar |
| • | 50 g. sugar |
| • | 25 g. rice vinegar |
| • | 50 g. blend oil |
| • | 2 g. salt |
| Method: | |
| 1. | Heat Pear Puree until simmer. |
| 2. | Whisk in agar-agar. |
| 3. | Whisk for 1 minute. |
| 4. | Pour in to half hotel pan. |
| 5. | Place over ice bath and cool immediately. |
| 6. | Once set, cut in small cubes and blend. |
| 7. | Add vinegar and blend oil slowly. |
| 8. | Pass threw fine mesh sieve. |
| 9. | Place in squeeze bottle. |
| 10. | Shelf life 3 days in fridge or 1 month place in freezer. |
| Serving Suggestion: | |
| Pair with hamachi sashmi, puffed togarashi spiced rice, blood orange and ice plant with togarashi vin. | |