Sudachi Fluid Gel
Fluid gels are a modernist “sauce” component for dishes with a different texture & look. They’re made by combining a gelling agent (in this case, Gellan), with a flavorful liquid, then typically letting the gel set & blending it until smooth.
INGREDIENTS
- 200 ml Sudachi Juice
- 10 g Sugar
- 1.5 g Salt
- 0.4 g Low Acyl Gellan Gum
DIRECTIONS
1
Place all ingredients in to a sauce pot except for the gellan and bring to a simmer over medium heat until all the solids have dissolved.
2
Place all the ingredients in a blender and create a vortex, sprinkle in the gellan and continue to blend for 1 minute (the gel may begin to set, that’s ok).
3
Pour in to shallow pan and place in the fridge to set.
4
Once set remove from the pan and place back in the blender to puree, once smooth run through a chinois using a rubber spatula and onto a sheet of plastic wrap. Place in a shallow container.
5
Optional: For a clearer gel, place the container in a chamber vacuum machine (uncovered) and run the system to remove excess air bubbles.
6
Wrap the gel in the plastic wrap to make a “ball” and poke a small hole for easy transfer to a squeeze bottle.
Recipe by Jake Vorono