Mozzarella Chawan Mushi

This recipe demonstrates Methocel’s ability to form a warm gel. This custard mimics the texture of the classic chawan mushi, hence the recipe’s name. We add Methocel at a ratio of 1 percent of the total weight of the other ingredients. The flavor of the cheese gives it an unusual twist. We’ve served this with marinated baby tomatoes, fresh cherries with tarragon, or a little crab salad garnished with fresh lovage. Any garnishes should be room temperature or slightly warm because as the custard cools the texture will soften, although the individual ramekins help preserve their heat.