Mix all the ingredients with the Gellan Gum while still cold. Bring to the boil and mix with the couverture using an immersion blender until an emulsion forms. Immediately pour out at a temperature of at least 150°F (65°C). Leave to set.
60% Almond Praliné Jelly
Ingredients
400 g Milk
50 g Caster sugar
50 g SOSA Glucose Powder DE 33
2 g SOSA Gellan Gum
125 g CARAMELIZED 60% ALMOND PRALINÉ
125 g SOSA Unpeeled Toasted Almond Pure Paste
Mix together the sugar, glucose powder and Gellan Gum. Mix with the cold milk using an immersion blender. Bring to the boil and mix again to form an emulsion with the praliné and Almond Pure Paste. Immediately pour out at a temperature of at least 150°F (65°C). Leave to set.
Vanilla & Rum Jelly
Ingredients
200 g Mature rum
200 g Water
8 g SOSA Gellan Gum
100 g Sugar
1 Vanilla bean
Zest of 1 lime
Zest the lime and add it to the sugar. Combine with the Gellan Gum, add in the vanilla and mix with the rum and water using an immersion blender. Bring to the boil and pour out.
Olive Oil Jelly
Ingredients
350 g Water
6 g SOSA Gellan Gum
1,5 g SOSA Natur Emul
150 g Olive oil
SQ Fleur de sel
Mix all the ingredients with the Gellan Gum while still cold. Bring to the boil and pour out.
