Mix all the ingredients together while cold, then bring to the boil. Ice at 140-150°F (60-65°C).
IMPORTANT: This gelatin does not behave the same way as animal-based gelatin.
Orange Jelly for Trays
Ingredients
400 g Orange juice
50 g Caster sugar
20 g SOSA Vegetable Gelling Agent
Mix all the ingredients together while still cold and bring to the boil.
Pour the mixture into a stainless steel tray, tipping it to spread out the jelly.
Leave to set at room temperature.
IMPORTANT: This gelatin does not behave the same way as animal-based gelatin.
Do not coat products if they have reached -20°F (-30°C), as the gel will become brittle and opaque. Ideal temperature: 0 to -4°F (-18 to -20°C). This recipe works with Apricot / Strawberry / Apple / Mirabelle Plum / Figs / Blackcurrants.
