What You Need to Know
Molecular gastronomy for plant-based desserts involves the use of sodium alginate, calcium chloride, agar agar, pectin, and gelatin to create unique textures and flavors. The temperature and ratio of the ingredients can affect the final texture of the product.
Steps
- 1.
Mango Lassi Sphere (India (modern interpretation)): Reverse spherification creates liquid-center yogurt balls
- 2.
Matcha-Azuki Bean Terrine (Japan): Agar layering produces clean geometric patterns
- 3.
Passion Fruit Cloud (Brazil): Lecithin foam captures tropical aromas
The Science
Primary Reaction
Gelation