Essence of - Sosa

126
Texturizers gelling agents
Gelificant vegetal
Vegetable Gelatin. Mix of carrageen and carob bean gum
Vegetable origin
500 g
58050000
10 kg
58070000
6 u
1 u
Dose:
50 g/kg
Properties: Transparent and elastic gelatine
Use: Dissolve in cold and bring to 65ºC (better to boil), jellifies from 60ºC on
Field of application: Any kind of liquid with water content higher than 80%
Observations: Doesn’t allow freezing, thermo reversible
Elaborations:
False spherification / False pâte fruits / Veils
Cold spaghettis / Gelatine until 60ºC / Nappage
Strawbarry spaguetti
» 25 g Vegetable gelatine powder
» 400 g Frozen strawberry pure
» 25 g Strawberry paste
» 100 ml Simple syrup (TPT)
Mix the ingredients and heat until boiling
point.
Put the mixture in the “Spaguetti Kit” and
do the spaguetti inside a bath of iced water.
Strain.
Mango and Campari sphere
» 350 g Frozen mango pure
» 50 ml Campari (as needed)
» 100 ml Water
» 30 g Vegetable gelatine powder
» 400 ml Water
» 100 ml Simple syrup (TPT)
Put the mango puré in semi sphere silicon moulds and freeze it up. Heat
the water, gold powder, syrup and vegetable setting gel until boilling.
Remove from the heat and let to cool at 80ºC. Remove the mango and
banana spheres and deep it in the heated mixture.
Let defrost until the center will be liquid.
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GELIFICANTE
VEGETAL
100 ºC 80 ºC