Balsamic Sheet

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Preparation info
  • Yield:

    250 g

    Appears in
    Professional Cooking: 8th Edition

    By Wayne Gisslen

    Published 2014

    • About

    Ingredients

    U.S. Metric Ingredients
    (Use metric measures. Agar-agar quantity is too small for U.S. measures.)

    Method

    Procedure

    1. Bloom the gelatin: soak in cold water until soft, remove from water, and squeeze gently. Set aside.
    2. Combine the vinegar and agar in a stainless steel saucepan. Combine by whipping with a wire whip.
    3. Bring to a boil and boil for 2 minutes.
    4. Remove from the heat and stir in the gelatin. Let cool slightly.
    5. Line the b