These cocktail cubes are a fun way to entertain your guests. They are rum infused strawberries encased in a daiquiri cube. When you bite into them the cube starts off with a sweet and tart flavor followed up by the kick of the rum-infused strawberries.
One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some whipping siphon foams and agar agar fruit gels.
One of the fun things about modernist cooking is changing the textures of common dishes while keeping the flavors the same. This creates almost a confusion in the palate when it's being eaten and the brain recognizes the flavors but not the textures. This recipe creates a solid Bloody Mary gel with agar agar that has applications in various dishes.
These agar gel cubes are a great way to add a unique visual style to a dish, as well as creating little bursts of papaya. You could use a similar agar recipe to gel many different liquids, depending on the dish you are creating.
Gels are a very common technique in modernist cooking. This modernist recipe uses the gelling properties of agar agar to make papaya noodles. These agar agar noodles are a great addition to a several different dishes and are an easy way to add a touch of flair.
One of the easiest molecular gastronomy recipes to try is by creating "pearls". Most pearls are solid jelly balls that can be used to garnish dishes or as an amuse-bouche.
Here we use sweet-sour balsamic vinegar to make pearls that are a great way to add a hit of flavor to many different dishes. The process of making them is even pretty easy.
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