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Science Cauldron
Molecular gastronomy: Strawberry mousse spaghetti with agar-agar #moleculargastronomy #recipe
1. Blend strawberries into puree, stir agar-agar into it. 2. Heat the mixture until it reaches 80-85C 3. Fill a syringe with a warm puree. 4. Carefully inject the strawberry mixture into flexible tubes. 5. Cool the tubes in ice water for 5-7 minutes. 6. Push the “spaghetti” out of the tube using a syringe. Agar-agar is a natural ...
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