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3717
$595.00 HKD
| /
是一種增稠劑和/或膠凝劑（在存在鈣的情況下），根據所需的配方和質地，按 1 至 1.5% 的劑量特別適用於製作凝膠冰絨毛毯。
使用方法：與糖混合，煮沸。
觀察結果：在 40 和 60 °C 之間是熱可逆的。
詳細說明：含鈣或低糖淋用鏡面。 忌廉奶凍和忌廉成品。
過敏原：無過敏原
用量:
淋用鏡面膠: 1.3-1.5%
吉士及忌廉慕司: 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.
