Prickly Pear Fluid Gel

Vlad Briantsev (IG: @chef_briantsev) / Chef and Owner, Cookingwithvlad, Chicago, IL

    • 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
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.