Protein Dessert with Liquid Gel Technique

A low-calorie, high-protein dessert recipe using a simple molecular cooking technique (liquid gel) to create a creamy, "Dani"-like texture without fat.

Ingredients

• 400 ml water (or unsweetened plant-based milk)
• 4 grams agar-agar (about 2 level measuring teaspoons)
• 1 scoop protein powder (vanilla/chocolate/coffee)

Instructions

1. In a small pot, cook the water (or milk) and agar-agar. Bring to a boil and simmer for one to two minutes.
2. Pour the mixture into a shallow container and refrigerate for half an hour, until a solid jelly forms.
3. Cut the jelly into cubes and transfer to a powerful blender.
4. Add the protein powder and sweetener (if using) and blend in pulses until a smooth, shiny cream is obtained.

Tips

Make sure the agar-agar boils, otherwise the gel will not set. It is essential to use a powerful blender (not a hand mixer) to "break" the jelly and achieve a creamy texture.