Lemon fluid gel

Alexander Wood

Alexander Wood

21st November 2010
Alexander Wood

Lemon fluid gel

A great low calorie, sharp sauce for use with fish, combine with olive oil for an original dressing


  • 250g lemon juice
  • 800g water
  • 5g saffron
  • 6g lemon zest
  • 150g sugar
  • 2g salt
  • 18g agar


Simmer all ingredients except agar for 5 mins, pass out bits and chill down
Blend in agar and bring up to >90C to hydrate the agar
Blast chill until setDice the gel and blend with a ba-mix until very smooth
Place in a shallow tray and boil out the air in a chamber vac machine
Refrigerate and use as required

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