Strawberry Daiquiri Agar Gel Cubes Recipe

These cocktail cubes are a fun way to entertain your guests. They are rum infused strawberries encased in a daiquiri cube. When you bite into them the cube starts off with a sweet and tart flavor followed up by the kick of the rum-infused strawberries.

To gel the daiquiri base I use a combination of agar and locust bean gum so the gels will be semi-elastic with a nice bite to them. They will also be strong enough to hold the strawberries when people pick them up. I prefer to use square molds but any mold that is big enough to hold a strawberry piece works well. They will last at room temperature for several hours or in the refrigerator for several days.

I use a whipping siphon to quickly infused the strawberries with the rum, but if you don't have one you can combine them in a sealed container and let them sit for several days to infuse.

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.