Sudachi Fluid Gel

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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

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Sudachi Juice Recipes
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