| • | 425 g. The Perfect Purée Prickly Pear Puree, thawed |
| • | 10 g. agar agar |
| • | 10 g. sugar |
| • | 5 g. salt |
| • | 10 g. blend oil |
| • | 10 g. rice wine vinegar |
| |
| 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. |
| |
