Molecular Gastronomy – Banana Jelly Jello – Agar Agar
My last Molecular Gastronomy post I made nutella powder using tapioca maltodextrin as part one of this dessert. I wanted to create a sort of deconstructed banana nutella crepe.
So to start you just need the nutella powder, a medium banana, teaspoon sugar (or more if you want it more sweet), 1/3 cup milk (or more if you like it creamy) and 1g agar agar.
Puree the banana.
Put it on the stove. Add the agar agar, milk, sugar and bring to a simmer.
Make sure to keep whisking since the agar can tend to clump.
Pour it into a mold or bowl or plate or whatever. I wanted to make cylinders so I poured it into a paper cup that I cut after to remove the block. Then I used a small cookie cutter to cut out a cylinder.
Best way to present these are in a spoon, so you just end up putting everything
I had my hubby taste it without knowing what it is. He was a little worried at first, but after it was in his mouth he let out an “mmmmm..” which is always a good thing. He said it tastes like a banana split! Have people try it without telling them what it is and watch their reactions. Its so much fun!
P.S. My NIKON CAMERA GIVEAWAY is still going on here.
(On Jan 3rd, 2011 at 11:07 pm)
[...] This post was mentioned on Twitter by Wendi Lynn. Wendi Lynn said: RT @MiraUncut: Deconstructed Banana Nutella Crepe http://fb.me/CD890LsB [...]
(On Jan 3rd, 2011 at 11:25 am)
I've made chocolate soil before. this looks like something fun to try.
(On Jan 3rd, 2011 at 11:26 am)
I'm really digging the presentation and the pix. excellent work!
(On Jan 3rd, 2011 at 11:48 am)
did it take long to make?
(On Jan 3rd, 2011 at 1:58 am)
wow, would love to learn how to make that.
(On Jan 3rd, 2011 at 4:48 pm)
I'm so glad I found you on twitter! This post is great…I want some.
(On Jan 3rd, 2011 at 8:40 pm)
We use agar-agar all the time in Asia for making jellies. It's funny how it's become a cool molecular gastronomy ingredient in the West!
(On Jan 3rd, 2011 at 11:59 pm)
Yeh, I know Asia has had a leg up on it from very very long time ago. Whats even funnier is people that get freaked out by eating it, saying its "chemicals", when its just seaweed extract.hehe. I think its way better than gelatin as well.
(On Jan 3rd, 2011 at 4:26 am)
I actually bought the tapioca maltodextrin and made some lamb fat powder… I still to experiment with it a little more.
LOve this idea! Good stuff babe
(On Jan 3rd, 2011 at 11:17 am)
try olive oil powder, tahini powder, nutella powder, peanut butter powder…hehe..i'm on a roll!
(On Jan 3rd, 2011 at 11:18 am)
yeh, Asia has been doing this forever. its funny how people think "agar" is this weird chemical, when its a seaweed extract.
(On Jan 3rd, 2011 at 11:19 am)
thx! I can send you some? lol
(On Jan 3rd, 2011 at 11:19 am)
you should try it. lemme know if you have questions.
(On Jan 3rd, 2011 at 11:20 am)
not really sophi. the powder, like 5 min, and the banana jelly like 1/2 hour to get right. the photography like 3 hours…haha
(On Jan 3rd, 2011 at 11:20 am)
thx
(On Jan 3rd, 2011 at 3:45 pm)
This looks scrumptious! beautiful presentation!
(On Jan 3rd, 2011 at 10:33 pm)
that is very cool. i love the pics. i'm going to eat at wd-50 this month so your post caught my eye!
(On Jan 3rd, 2011 at 11:11 pm)
I\’m so jealous! I love Wylie. Let me know how it goes!
(On Jan 3rd, 2011 at 4:43 pm)
You put nutella on anything and I'm seriously happy,
(On Jan 3rd, 2011 at 9:13 pm)
This looks sensational!! I haven't try my hands on molecular gastronomy but hopefully soon…….. looks so interesting!
(On Jan 3rd, 2011 at 2:59 pm)
its alot of fun!
(On Jan 3rd, 2011 at 3:57 pm)
Oh my, beautiful! MG is so much fun!
(On Jan 3rd, 2011 at 4:10 pm)
Oh my god… that looks like so ALIEN-LIKE! Can this be eaten at all? Well.. who cares! I would love to have a few bites of it anyway!
(On Jan 3rd, 2011 at 2:55 am)
haha…yes, it can be eaten! lol.