Gelled Cream Letters

Name: Gelled Cream Letters
Yield: Yield: 559 g/1 lb 3.73 oz
Cuisine: United States
Ingredients: Heavy cream, at room temperature 500 g 1 lb 1.64 oz 89.38%; Sugar 50 g 1.76 oz 8.94%; Agar-agar 8 g .28 oz 1.43%; Gellan gum, low acyl 2 g .05 oz .25%

Preparation info

Yield:
559 g

Difficulty
Easy

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Heavy cream, at room temperature 500 g 1 lb 1.64 oz 89.38

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

Combine the heavy cream and sugar in a sauce pot. Shear in the agar-agar and the gellan gum using a handheld blender.
Switch to a whisk and bring the mixture to a boil. Boil for 5 seconds, and then take off the heat. Let sit for about 1 minute. This helps reduce the amount of bubbles in the cream. Portion into the letter molds (see Re