Modern Gelling Agents Kit

Our Modern Gelling Agents Kit will introduce you to various modern ingredients and techniques which will help you make delicious, striking, modern dishes using gelling techniques. Containing 10 different ingredients, equipment and recipes. It will not only teach you various techniques it will help you understand how these techniques and ingredients work. This will allow you to complete the recipes within the kit and to also adapt these techniques to your own recipes. The Modern Gelling Agents Kit and the possibilities it holds for Modernist Cuisine are endless. Only your imagination is the limit.

• Learn Spherification and Reverse Spherification techniques
• Create Caviar pearls / fruit bubbles
• Create Liquid Centred Spheres
• Create Fluid Gels and Elastic Gels
• Create Molecular Spaghetti
• Thicken Sauces
• Create Gel Coatings
• Learn how to make Vegetarian Pannacotta
• Create Pâté de Fruit
• Experiment making Jam with Pectin

Contents and Ingredients: 

Sodium Alginate 50g (E401)

Calcium Lactate 50g (E327)

Agar Agar 50g (E406)

Xanthan Gum 50g (E415)

Carrageenan Iota 50g (E407)

Carrageenan Kappa 50g (E407)

Pectin Powder 50g (E440)

Gellan Gum F 50g (E418)

Gellan Gum LT100 50g (E418)

Citric Acid 50g (E330)

Molecular Collecting Spoon

Digital Mini Scales

Set of Measuring Spoons

1 x 50ml Syringe

5 x 3ml Pipettes

Small Hemisphere Mould

Large Hemisphere Mould

Silicone Tubing 1 metre

Squeezy Bottle 340ml

Booklet containing recipes, techniques, tips and instructions

Recipes Included: Grapefruit Gel, Bloody Mary Sauce, Balsamic Vinegar Pearls, Dessert Wine Gel, Goats Cheese with Port Gel Coating, Porcini Fluid Gel, Parmesan Spaghetti, Strawberry Pana Cotta, Thai Green Curry Pana Cotta, Beetroot and Apple Pate de Fruit, Strawberry Jam, Vanilla Pearls, Spiced Apple Spheres, Mojito Spheres, Cucumber Yoghurt Spheres.