Are you looking to level up your avocado game? Thanks to the the three muskateers of gelling agents Xanthan, Agar, and Konjac, we’ve created a “solid sauce” avocado gel. This gel is so stable that you can tie it into a knot! Get creative and twist and tie it into fun shapes for your next level avocado accoutrements.
Difficulty
Advanced
Ingredients
- 226g (2 sticks) Butter, melted 185°F
- 2g (½ tsp) Konjac Gum
- 2g (½ tsp) Super Agar
- 1g (¼ + ⅛ tsp) Perfected Xanthan Gum
- 120g (½ cup) Water
- 20g (1 each) Large Egg Yolk
- 125g (1 each) Avocado
- 2.5g (½ tsp) Salt
- 5g (1 tsp) Ascorbic Acid
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Prepare Ingredients
In a small bowl, dry mix the Konjac gum and Xanthan gum.In a small heavy bottom pot add the water and gently whisk in the super agar. Slowly bring this to a simmer.In a third container use a fork to gently mash the avocado, with the ascorbic acid and salt.
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Blend Ingredients
In a blender place the boiled water and agar then begin blending on low.Slowly sprinkle the konjac and xanthan gum mixture into the hot water mixture. Once it has been incorporated add the egg yolk and slowly drizzle in the hot butter to emulsify.Once that has blended for 1 minute, add the avocado mixture and blend on medium speed until smooth.
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Set and Shape Gel
Remove the mixture from the blender and place it into a silicone mold. Allow it to set in the refrigerator for at least 3 hours before cutting and serving.Alternatively this mixture can be piped onto a non stick sheet for a different presentation.
Summary
Recipe Name
Author Name
Avocado Knot
Modernist Pantry
Published On
Preparation Time
Total Time