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foie Rocher....HELP NEEDED!!!!

Uri_113758

two questions, and Im hoping someone can help.

1. Can xantham or agar be substitued for the gelatin in the foie gras ganache? If yes, at what conversion rate?

2. Does the foie rocher recipe really yield 100 pieces? It says you will only need 20 hazelnuts?

TIA

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brian_martin2001

Try using agar subbing 1:1. Do not sub with xantham gum.

lfmichaud

The problem is that agar is a hard gel not melting at mouth temperature. Xantham is more of a thickener. Best if you want to make a foie slime for halloween... Try finding gelatin. Foie gras is too good an ingredient to waste it! It's clearly not for vegetarian reasons that you want to remove the gelatin ;-)

Uri_113758

Thanks, might have to go with the agar. It's actually for kosher reasons, so Im always looking for some kind of substitute

Any idea about the yield for this recipe?

Uri_113758

Thanks Brian, any idea about the yield of this recipe?

brian_martin2001

http://www.fitgelatins.com

Uri_113758

Thanks Brian, most helpful link Ive found so far, unfortunately Im not in the states, but will definitely keep this site handy.

lfmichaud

Carrageenan would probably be a better option than agar for a softer gel.

Uri_113758

I cant find your comment Brian, So I'll just reply here. They came out great, but it was a lot of work because I only had one mold, so had to do it in batches. I had 540g of foie gras, and scaled the recipe accordingly. I came out with 37 rochers, which is 74 half spheres, so maybe thats what the yield of 100 was referring to.

Jessica_Magolnick_437591

I can't get mine to emulsify and i'm getting so frustrated. Any ideas?

brian_martin2001

Did you try letting it cool some before blending?