Jelly Caviar / Pearls

 

 

 

 

 

 

 

 

 

 

 

 

 

Part of the Deconstructed Portuguese Egg Tart "Spoons" at 00:57. Jelly Pearls specificly shown at 01:50.

 

 

600 ml. of liquid or sauce of choice

1 tsp. of agar agar powder OR 2 tbs. agar agar flakes OR 1 tbs. of powdered gelatin

1 large jar or bowl filled with very cold grain oil (any neutral oil liquid at room temp. NOT olive oil)

First soak your gelling agent for 5 minutes in an equal volume of cold water. If using agar agar, next boil in the microwave or over the stove for about 1 minute, careful not to scorch it in the microwave (just stir it often). Add to the room-temperature or warm custard sauce (NOT cold) and combine well. If using gelatin, melt it in the microwave on 10 second bursts, stirring in between, and stop as soon as it has all dissolved. Add to CHILLED custard sauce, mixing well.

Set out your very cold oil in a deep bowl or large jar, and dribble little spoonfuls of the custard sauce into it. It should form little spheres and float to the bottom. It's best to do this in batches and so that the spheres don't crowd each other and get squished. Strain the "caviar" through a fine mesh sieve (pour the oil into another large bowl and reuse), rinse them quickly in cold water, then store in the fridge until needed.

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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