Wayne Gisslen

Balsamic Sheet

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Preparation info

  • 250

    g
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
(Use metric me

Method

  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 bottom of a perfectly

Per 1 ounce (28.35 g): Calories, 30; Protein, <1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 10 mg.