Whipping air into the caramel gel changes its appearance from translucent to opaque and lightens the texture. Although it now resembles a creamy caramel, the impact on the palate is lighter and cleaner, leaving only an impression of creaminess. The real surprise is the tartness that wraps itself around the sweetness,(the acid concentrates along with the sugar) and plays out like an agrodolce.
I can see savory as well as sweet applications for this product, but first, I had to play with some plating variations.
Playing with Fire and Water 
alex stupak uses this method to creat eggless puddings/custards.
its quite genius, because you only affect the texture of the flavor with air and agar. a traditional pudding would require the addition of egg yolks, which would muffle the flavor.
i’ve used his techniques to make pea pudding, cinnamon pudding, fennel pudding, tarragon pudding. both savory and sweet. whats wonderful is that with a little addition of vitamin c, you can make gorgeous green herb puddings.
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