Maltodextrin gel recipe for strawberry

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These cocktail cubes are a good way to entertain your visitors. They're rum infused bananas encased inside a daiquiri cube. Whenever you grip them the cube commences with a sweet and tart flavor adopted up through the kick from the rum-infused bananas.

To gel the daiquiri base I personally use a mix of agar and locust bean gum therefore the gels is going to be semi-elastic having a nice bite for them. They may also be sufficiently strong to carry the bananas when individuals get them. I favor to make use of square molds but any mold that's large enough to carry a strawberry piece is effective. They'll last at 70 degrees for many hrs or perhaps in the refrigerator for a few days.

I personally use a whipping siphon to rapidly infused the bananas using the rum, but without having one you are able to combine these questions sealed container and allow them to sit for a few days to infuse.

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Strawberry Daiquiri Agar Cubes Recipe

Printed: March 5, 2014
By Jason Logsdon
Prep Time: fifteen minutes
Total Time: forty-five minutes
Makes: about 30 25mm x 25mm x 19mm (1"x1"x0.75") cubes

Strawberry Daiquiri Agar Cubes Ingredients

For that Rum Infused Bananas

150g bananas, sliced or chunked
100g white-colored rum

For that Daiquiri Base

400g pineapple juice
200g water
75g sugar
5.4g agar, .7%
.6g locust bean gum, .07%
100g triple sec
75g lime juice

For That Garnish

Mint leaves
Dehydrated Bananas

Strawberry Daiquiri Agar Cubes Instructions

For that Rum Infused Bananas

Combine all ingredients inside a whipping siphon. Seal the siphon, charge it, and shake well. Allow the bananas take twenty to thirty minutes, in both the refrigerator or around the counter.

Vent the siphon then pour the infused bananas right into a container. They will be ready to serve or could be kept in the refrigerator for any week.

For that Daiquiri Base Agar Gel

First, prepare the square molds by putting a couple of bits of rum infused strawberry in every one.

Combine the pineapple juice, water, sugar, agar, and locust bean gum inside a pot and blend well to mix. Provide a boil while stirring from time to time. Let simmer for three to five minutes, stirring regularly.

Whisk within the triple sec and lime juice then lightly add some daiquiri base in to the square molds round the bananas. When the molds are filled, allow them to set completely.

To Put Together

Take away the agar gels in the molds and put on the dish. Top having a mint leaf and dehydrated strawberry then serve.

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PT45M Ingredients: 150g bananas sliced or chunked 100g white-colored rum 400g pineapple juice 200g water 75g sugar 5.4g agar .7% .6g locust bean gum .07% 100g triple sec 75g lime juice Mint leaves Dehydrated Bananas