How to make a berry gel?
I have some agar agar powder to make a mixed berry gel using some berry coulee that I made. Lets say I want to make one cup of coulee to turn it to a gel, how much agar agar powder should I use. Keep in mind I don't want to turn it into a gelatin, just a gel so that it will still be liquid but very thick.
Best Answer
So I finally was able to test out making the berry gel using some berry coulis. I used one half cup coulis in a small saucepan and added 1/8 teaspoon Agar Agar powder brought it just up to the boil then put it in a plastic container and put that in an ice bath.
I checked in it a half hour later and it had jelled. I then blitzed it with my hand blender and magic. It's the exact consistency I wanted, thick and fluid but won't lose its shape on the plate. I took this picture ten minutes after I put the gel on.
** Update - Here is what I wanted to do with the berry gel ;-)
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How do you make food gel?
First, disperse the agar in the flavored liquid you want to gel using a whisk or blender. Then bring the liquid to a boil for 3 to 5 minutes. Pour the liquid into molds and let it set at room temperature. The gel will set at 40 to 45\xb0C (104 to 113\xb0F) and remain a gel as long as it stays below 80\xb0C (176\xb0F).What is berry gel?
A soft, bouncy gel-cream hybrid formulation that imparts a yummy, soothing sheen to your lips, eyelids, cheekbones & d\xe9colletage. Formulated with Sunflower & Olive oils as well as Vitamin E & Strawberry Fruit Extract to help preserve skin elasticity & luminosity.How do you make raspberry gelee?
IngredientsHow much Agar do you use for liquid gel?
The amount of agar used ranges from 0.2% for soft gels increasing up to 3.0% for firmer gels. The addition of locust bean gum increases the elasticity of agar gels, making them hold together much better. For a good starting spot when making cubes, I usually use a 0.9% agar and 0.1% locust bean ratio.How to make a raspberry gel with chef Michael Wignall
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Answer 2
Honestly all high quality restaurants have always used xanthan gum for creating gels. It requires no heat to activate, stable with acids and produces a crystal clear end product.
Best of all you simply have to stir in a teaspoon at a time till you have the consistency you desire.
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