Calamansi pearls
A simple way to make pearls from a liquid without using alginate and calcium chloride.
Makes 450g.
Allergens & dietary requirements
- Vegan
Ingredients
- 200 g calamansi juice
- 250 g sugar syrup, 1:1
- 4.5 g agar agar
- as needed neutral oil
Preparation method
- Pour a layer of oil into a container and put in the freezer.
- Mix the calamansi juice with the sugar water and agar-agar and bring to the boil whilst stirring with a whisk.
- Pour the liquid into a squeeze bottle and keep warm.
- Take the oil from the freezer. Make sure that the oil is cold enough or the pearls will blend together or sink to the bottom and form a flat side.
- Drip pearls of the liquid into the cold oil.
- Sieve the pearls from the oil and store in the refrigerator until needed.
Serving suggestions
- In a composition with langoustine, crab, leek, and brioche
- In a composition with pineapple, lychee, and coconut.
- In an amuse-bouche with king prawn, chilli pepper, and coriander.
