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These gel sheets are very versatile. They can be cut into wide strips and used as a wrapper for sushi. You can cut them into squares and use them as a pseudo wonton wrapper. You can use round cookie cutters and make flavored "crepes" that hold either sweet or savory dishes. You can also just drape them over vegetables or stir fried meat.
In this recipe I use an orange and ginger flavored liquid but you can use any flavors you want for the dish you are creating. Most fruit juices are great for sweet sheets. Curries or herb infusions are wonderful with savory dishes.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.250g orange juice, preferably fresh
If using sheet gelatin, place it in a bowl of cold water to bloom. If using powdered gelatin combine it with 50 grams of water and 100 grams of orange juice. Let the gelatin bloom for 5 to 10 minutes.
While the gelatin is blooming place the remaining orange juice, ginger, and red pepper flakes in a pot. Bring to a simmer, remove from the heat and let steep for 10 minutes. Strain the orange juice and return to the pot.
Sprinkle in the agar and mix well with an immersion blender. Bring to a simmer while stirring occasionally. Let simmer for 3 to 5 minutes then remove from the heat.
If using powdered gelatin, whisk in the water-orange juice mixture and let dissolve. If using sheet gelatin, squeeze out the water and add the sheets, whisking them into the agar mixture until they dissolve.
Spoon some of the gel base onto the flat, plastic surface, tipping the surface until the gel evenly coats it. Let the sheet set, it should only take a few minutes, and then the gel sheet will be ready to use.