Pear Fluid Gel

1 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
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.