- 250g lemon juice
- 800g water
- 5g saffron
- 6g lemon zest
- 150g sugar
- 2g salt
- 18g agar
Lemon fluid gel
Alexander Wood
21st November 2010
Lemon fluid gel
A great low calorie, sharp sauce for use with fish, combine with olive oil for an original dressing
Ingredients
Method
Method
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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