Essence of - Sosa
Essence of - Sosa
Essence of - Sosa
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128<br />
Texturizers gelling agents<br />
Agar-agar<br />
Carbohydrate, type <strong>of</strong> an alga<br />
500 g<br />
58050115<br />
20 kg<br />
58060115<br />
6 u<br />
1 u<br />
Dose:<br />
2-15 g/kg depending on desired hardness degree<br />
Properties:<br />
Use:<br />
Field <strong>of</strong> application:<br />
Observations:<br />
Optimal elaborations:<br />
Other elaborations:<br />
Gelling<br />
Mix in liquid, bring to boil, let cool down<br />
Any liquid elaboration<br />
Heat resistant (90ºC), not resistant to freezing, thermo reversible,<br />
jellifies less in acid mediums, gelatine not very elastic<br />
Hard caviar / Hot gelatines (≤90ºC)<br />
Gelatines / Purees / Veils / Foams<br />
Green pea hot jelly<br />
» 500 g Green pea juice<br />
» 3 g Agar-agar<br />
» As needed Salt<br />
» 220 ml Water<br />
Combine the ingredients.<br />
Heat until boiling point.<br />
Put the mixture in moulds and<br />
let to set. Heat before service.<br />
Fruit coulis<br />
» 400 g Fruit pure<br />
» 100 g Simple syrup (TPT)<br />
» 5 g Agar-agar<br />
Combine the ingredients. Heat until<br />
boiling point.<br />
Keep in the fridge until totally seted.<br />
Mix with an immersion blender until<br />
smooth.<br />
Fake fruit caviar<br />
» 200 g Fruit pure<br />
» 50 g Simple syrup (TPT)<br />
» 2 g Agar-agar<br />
» As needed Vegetable oil very cold<br />
Combine the ingredients.<br />
Heat until boiling point.<br />
Put the mixture in a seringue and<br />
drop it into oil bath.<br />
Keep in the oil bath for 5 minutes.<br />
Remove from the oil bath, drain the<br />
oil and serve.
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