Strawberries and Cream Verrine – Experiment Three

Like a bonus track on an already amazing album, I’m back with a final installment of agar agar day. I wanted to wrap up this epic (and strange) meal with something sweet.. so I first thought – chocolate pasta!!@#!  and then I was like, meh.. that’s a little predictable for dessert and I don’t wanna do 3 different gel spaghettis.

Instead I decided on straweberry verrines (it’s a gelatiny, moussey type thing).

I cut up a pint of strawberries, put them in a bowl with 3 tablespoons sugar (these were..  not sweet in the slightest, hense sugar overdose) and a tablespoon of vanilla. Again, I broke out the handy immersion blender and pureed it all until it was mostly juice. I strained it slightly to get any left over big chunks out.

I put the mixture on the stove to boil with 2 grams of agar agar. I whisked it periodically until it boiled, then took it off the heat. I poured it into some glasses immediately and refrigerated.


About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
This entry was posted in Cooking, Desserts, Organic, Putzing in the kitchen and tagged , , , , , , . Bookmark the permalink.

1 Response to Strawberries and Cream Verrine – Experiment Three

  1. So was the strawberry like a jelly or a mousse? Either way I definitely see Strawberries and cream when I look at the photo, was this your fave or the tomato soup? 🙂

    So many questions!!!

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