Gelled Cream Letters

Preparation info
  • Yield:

    559 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


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


  1. Combine the heavy cream and sugar in a sauce pot. Shear in the agar-agar and the gellan gum using a handheld blender.
  2. 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