Solomon will be serving desserts at this weekend's Asian Night Market in Chinatown, with the Asian Alley team by her side. Their pastry chef, Mollie Solomon, is going to pick up the torch and start a new business: Moli Hua Soft Pastry. Agar-agar if vegetarian and a great substitute for gelatin.Local restaurant Asian Alley will start shutting down at the end of July but its pastry chef is starting her own venture - and this week's D is for Dinner recipe features one of her special dishes.Īsian Alley owner Hoang Do says he and his wife decided to close down to spend more time together. I hope you enjoy this fun recipe using molecular gastronomy technique…for more recipes like this please check on Honey Caviar or Coconut Panna Cotta with Mango Sphere recipesĭid you know that agar-agar was discovered in Japan? Agar-agar is a derivative from seaweed and has no calories, no sugar, no carbohydrates, no fat, and packed with fiber. Just before serving I grated a bit of pistachio (to give some color contrast) and drizzled simple syrup made with organic crystal sugar. I added rosewater on the agar-agar mixture once it was all dissolved and ready to be pour into the molds. Unmold the “cake” and serve with something sweet such a maple syrup, simple syrup… Pour into the mold and let it refrigerate for 1 hour. Stir constantly until all the agar-agar is dissolved. Place the water with agar-agar in the low-medium heat. Heat the remaining water and pour over the agar-agar. Add a little water until the agar-agar is totally moist. Weigh the agar-agar and place in a small pot.
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