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3717
$595.00 HKD
| /
It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1,5% depending on the formulation and texture required.
Use: Mix with the sugar, bring to the boil.
Observations: Thermoreversible between 40 and 60 °C.
Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.
Allergens: No allergens
Dosage:
Gelled nappages: 1,3-1,5%
Custards and creamies: 1-1,3%
Creamy Lime Ganache
INGREDIENTS
600 g Half-fat milk
14 g Lime zest
10 g Caster sugar
6 g SOSA Pectin X58
50 g Invert sugar
300 g COUVERTURE
15 g Lime juice
Mix the pectin X58 with the caster sugar.
Heat the milk to 120°F (50°C) and infuse the lime zest for 10-15 minutes.
Add the pectin-and-sugar mixture and the invert sugar, and bring to the boil.
Make an emulsion along with the chocolate to obtain a smooth, shiny texture.
Maintain this texture, add in the lime juice and mix using an immersion blender until a perfect emulsion forms.
Pour out or leave to set at 40°F (4°C) for 24 hours.
Note : This recipe cannot be frozen.
Manjari Chocolate Jelly
INGREDIENTS
840 g Milk
55 g Caster sugar
5 g SOSA Pectin X58
260 g COUVERTURE
Mix the sugar and pectin.
Whisk this mixture into the hot milk and boil for a few seconds.
Combine some of the milk with the couverture and mix vigorously with a spatula until you obtain an emulsion.
Keep adding the milk but make sure the texture stays elastic and shiny.
Note : This recipe cannot be frozen.
