FAQs

How to make hot vegetable mousse with agar ?

2.5 g agar (0.33 %)

500 g water

50 g dairy cream (thick)

200 g vegetable purée (mashed and thinned) pepper

(xanthan gum)

Prepare the vegetables (try French sweet peas), blend with cream and water and strain. Bring to boil and add agar. Stir well for a few minutes (can use blender). Add flavoring (pepper, etc.). Leave to set for a few hours.

When cold, put into blender and blitz the gel into a mashed runny purée. Pour into 1 L heat resistant whipper. If not runny, add a little water and if too runny add a small pinch of xanthan. Blend again a few minutes.

Follow recommendations of dispenser supplier and charge with nitrous oxide. Heat whipper in saucepan of water till warm (~70 °C). Layer hot vegetable purée on a soup or a very hot plate.