Emulsified Red Miso Oil

Preparation info

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By Brent Savage

Published 2010

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  • ΒΌ sheet gelatine, titanium strength
  • 0.5 g pectin
  • 0.15 g agar agar
  • 125 ml (4 fl oz/Β½ cup) red miso oil
  • sea salt flakes


Soak the gelatine in a bowl of water for 5 minutes or until softened. Place the pectin, agar agar and 25 ml (β…˜ fl oz) water in a small saucepan and bring to the boil. Squeeze out the excess water from the gelatine and add the gelatine to the pan, stirring until dissolved. Cool slightly. While blending, using a stick blender, gradually add the miso oil, blending until emulsified. Season with salt. Place in a piping bag fitted with a 2 mm (1/16 inch) plain nozzle. Set aside.

This can be made 1 day in advance and stored in an airtight container in the fridge.