The transfer of flavor is always exciting. We encapsulated yogurt in a.5% gellan bath and then soaked the kidney shaped capsules in clarified grapefruit juice. Since I was doing a variety of consommeés for the various classes I tried out a number of agar ratios. In my trials I became happy with .25% to produce an exceptionally clear liquid with an optimum yield. Since we were soaking our encapsulations in consommeé the skin remained visually transparent. Another idea which blossomed from looking at the white bean looking yogurt was encapsulating a white bean purée and marinating it in chorizo water to produce the tenderest white bean around.