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1
Bring a saucepan of water to a boil.
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2
Add the basil and blanch for 30 seconds.
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3
Drain and refresh immediately under cold running water.
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4
Squeeze out all the water.
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5
Set up an ice bath in a large bowl.
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6
Put the basil in a blender with the simple syrup and the 1/3 cup water.
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7
Blend until bright green, smooth, and thin in consistency.
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8
Pour into a medium bowl, set it into the ice bath, and infuse for 20 minutes.
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9
Strain through a fine strainer, discarding the solids.
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10
Blend the sugar and agar together well, then pour the syrup into the blender.
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11
Turn the blender to low and sift the sugar and agar into the vortex.
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12
Blend for 1 minute.
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13
Pour into a small saucepan and bring to a boil over high heat.
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14
Reduce the heat to medium-low and simmer for 5 minutes.
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15
Pour into a baking dish, cover with plastic wrap, and refrigerate until set, about 10 minutes.
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16
Put the gel back into the blender and blend until very smooth.
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17
Strain through a fine strainer.
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18
Store in an airtight container in the refrigerator for up to 3 days.
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19
Dust twenty 2-inch demisphere molds with potato starch or line two empty egg cartons with plastic wrap and dust lightly with potato starch.
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20
Put the strawberries in a spice grinder and process to a fine powder.
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21
Whisk the strawberry powder with the sugar, mochiko flour, and a pinch of salt in a microwave-safe bowl.
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22
Add 3/4 cup cold water and mix into a smooth paste.
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23
Cover with plastic wrap and microwave for 90 seconds.
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24
Stir.
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25
If the dough is very tight, stir in a little more water.
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26
Cover with plastic wrap and microwave for 1 minute.
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27
The dough will darken and become opaque.
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28
Dust a work surface heavily with potato starch.
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29
Working quickly, roll the warm dough 1/16 inch thick.
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30
Cut 3 1/2-inch rounds of dough.
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31
Hold a round of dough in your palm and fill with 1 tablespoon strawberry-rhubarb compote.
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32
Pinch the dough closed, stretching it if necessary, and place, seam side down, in the mold.
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33
Repeat with the rest of the dough.
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34
Cover with plastic wrap and refrigerate until serving.
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35
If desired, process a few strawberries in a spice grinder to a fine powder.
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36
Make a smear of the basil fluid gel on a dessert plate and set a mochi on top.
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37
Garnish, if you want, with a few pinches of the strawberry powder and some basil leaves.
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38
Repeat for each serving.
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39
In place of the compote, doctor all-natural strawberry-rhubarb preserves with some grated lemon zest and diced fresh strawberries.
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40
Instead of making the basil fluid gel, you could just puree the basil with the simple syrup, strain it, and use the puree as a sauce.
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41
Set with agar and then run through a blender, fluid gels land right in the middle between being a liquid and a solid.
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42
Because they can hold a shape, fluid gels take us beyond the pool of sauce on a plate and make all kinds of interesting presentations possible.
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43
And they pack super-intense flavors.
