Meyer Lemon Fluid Gel
Chef Will Goldfarb of Room 4 Dessert – New York, NY
Adapted by StarChefs.com
June 2009
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INGREDIENTS
300 milliliters water
300 grams sugar
9 grams agar agar
300 milliliters Meyer lemon juice
METHOD
Bring water and sugar to a boil to dissolve agar. Allow to cool before mixing with lemon juice. Allow to set until cold. Process in Vita-Mix® blender until creamy, strain, reserve at ambient temperature.
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