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.
1 glass of olive oil
Place a glass or bowl of olive oil in the freezer for 30 to 60 minutes. Preheat an oven to 200°C (400°F).
Toss the onion, peppers, and garlic with the 15g of olive oil then salt and pepper them. Place on a roasting sheet and cook until just starting to blacken, about 15 to 25 minutes. Remove from the heat and let rest until cool enough to handle.
Pour the roasted vegetables into a pot and add the water. Bring to a boil then blend well until the mixture is thoroughly pureed. For a more refined presentation you can strain the mixture through cheesecloth or a chinois. Salt and pepper to taste.
Add the agar and blend in to combine. Bring to a simmer while stirring occasionally. Let simmer for 3 to 5 minutes.
Using the syringe, squeeze bottle or eye dropper drip the poblano pepper gel mixture into the cold oil. You can do many pearls at the same time. Once the gel has set you can take them out with a slotted spoon and rinse them in a container of plain water. Repeat for as many pearls as you want.
Once the pearls have been made the are ready to be served or can be refrigerated, covered, for several days.
Coat the ears of corn with olive oil then salt and pepper them. Grill them over medium-high heat, turning occasionally, until they just start to blacken. Remove from the heat and let cool slightly. Cut the kernels off of the cobs with a sharp knife.
Mix the corn kernels and most of the cilantro into the yolk mixture from the Basic Deviled Eggs Base then spoon the mixture into the egg white halves. Top the yolk mixture with several poblano pearls, sprinkle with cilantro then serve.
