Ingredients
- 340g (12 fl oz) Ginger Beer
- 100g (3.3 oz) Ginger Root, Sliced             Â
- 30g (2 tbsp)Â Granulated SugarÂ
- 1 grams (¼ tsp) Salt
- 5 sheets Gold Gelatin, Bloomed
Equipment
- Sauce Pan
- Blender
- Whipping Siphon
- CO2 Charges
- Superbag 250 Micron
Timing
Active Time: 30 Minutes
Total Time: 24 Hours
Yield
1 Pint
-
Simmer Ginger
In a saucepan place the ginger beer, ginger root, granulated sugar, and salt. Bring the pan to a simmer and cook for 5 minutes.
Add the gelatin and stir until melted.
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Blend and Strain
Pour the mixture into a blender and blend for 1 minute on medium speed.
Strain the mixture through a super bag.
Return mixture to the saucepan, heat briefly to remove any bubbles before pouring into a container and chill for 4 hours or until completely set.
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CO2 Charge and Serve
Remove the gel from the container and dice the gel into ¼ – ½ inch cubes.
Place the cubes into a whipping siphon and charge with 1 CO2 charge. Release the pressure immediately and charge with a second CO2 charge. Doing this ensures there is no oxygen left in the chamber and the gel can carbonate easily.
Allow the whipping siphon to chill overnight in the refrigerator.To serve, release the pressure from the whipping siphon remove the diced gel. They will not look any different but when eaten they will be carbonated.
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Completed Edible Moscow Mule Plating
This gel pairs great with our Edible Moscow Mule recipe!
