Molcular Gastronomy Honey Wrap

Since buying my molecular gastronomy kits, I’ve responded by either sitting around for hours watching the neat instructional videos and springing into molecular gastronomical action in my kitchen or glaring at the kits in overwhelmed disbelief of the possibilities they possess. In the beginning, I needed to take it slow, so I started with a honey wrap or sheet.

Many of the gelification techniques in molecular gastronomy use agar agar, which is a gelatinous substance derived from algae and activated when boiled. It has been popular in the vegan/vegetarian movements as a gelatin substitute. It is tasteless, odorless, colourless and very easy to use. It can be ordered online and found at most health food stores.

Here is an instructional video demonstrating how to make a similar sort of sheet out of rum.

Step 1: Ingredients and Directions

Honey Wrap

Ingredients

• 1/3 cup water
• ½ cup honey
• ½ tsp powdered agar agar

Directions

• Place all ingredients in a small pot.
• Stirring constantly, bring ingredients to a boil.
• Pour contents on plates or in bowls so they make a thin layer. Spread the liquid around on the surface but make sure they’re not too thin as their strength could be compromised. I’d suggest varying the thickness on each surface so you can understand what works best.
• Place honey wraps in the fridge for 15-20 minutes. If they aren’t perfectly solid, give your wraps more time to cool.
• Cut out a circle shape about the size of your hand from the middle of your wrap. Carefully pull the circle off the surface.
• Place yogurt and/or fruit inside your wrap and enjoy.

Comments

[triskelionslamb]

How stable is the finished product? Could I make it on a Thursday and send it off to be consumed on a Friday? I'd love to make this at Christmas for the employees my wife supervises. Thank you!

[HabibasBeloved]

Absolutely you can! It keeps quite well and is very sturdy. Send me some photos if you make them! Thanks!

[thierryd]

Look great, Thanks.
Could there be a way to make these at lower temp (<70°C)? All the nutricious enzymes are lost at boiling point.

[HabibasBeloved]

Hi thierryd,
That's an interesting question. The magic of the agar gelification process is only released at boiling point, so the agar itself must be boiled. If you are concerned about the nutrients in the honey, you could try adding the honey to the agar after is has boiled and before refrigeration, but you would have t move pretty fast.

Frankly though, this recipe uses very little honey. Most people trying this wouldn't likely be making this to get their daily intake of nutrients but more to have fun with food science.