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425 g. The Perfect Purée Prickly Pear Puree, thawed |
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10 g. agar agar |
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10 g. sugar |
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5 g. salt |
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10 g. blend oil |
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10 g. rice wine vinegar |
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Method: |
1. |
Heat up Prickly Pear Puree with sugar. |
2. |
Whisk agar agar once light boil. |
3. |
Whisk until incorporated. |
4. |
Place in half hotel pan with ice bath underneath. |
5. |
Once solid, cut in small cubes. |
6. |
Blend with oil and vinegar. |
7. |
Salt to taste. |
8. |
Place in bag and cut a tiny bit off at one corner of bag. |
9. |
Squeeze gel into a clear squeeze bottle for immediate use. |
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