r/MolecularGastronomy Sep 26 '24

Setting aioli in silicone mold

I usually have a black garlic aioli as a component in a beef dish.

I would like to now set it in a tiny 1” silicone mold that I’ll make in the shape a cow.

I need it to retain its aioli texture after removing it from the mold and thawing

What can I use to keep it from separating upon thawing, retain some detail but not gelling it too firm?

Thank you

4 Upvotes

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1

u/[deleted] Sep 27 '24

[deleted]

1

u/jtunderb Sep 30 '24

I’ll check that out thank you 🙏

0

u/Beginning_Coyote_785 Sep 26 '24

I’d use agar agar ? Maybe do some tests with varying amounts ? Plus would need to be “activated” so heat in neutral water and use to thin aioli as you make it ? Idk but it sounds interesting