Clear Campari & Vanilla Agar Jelly

Restaurateur
Agar agar Clear Campari & Vanilla Agar Jelly Sosa
Clear Campari Agar Jelly

Ingrédients

400 g Campari 100 g Water 100 g Sugar 3,5 g SOSA Agar-agar 4 g Orange zest

Heat the water and liqueur to approx. 105°F (40°C).
Mix together the sugar and Agar-Agar and combine with the rehydrated gelatin.
Bring to the boil and add the zest.
Strain and pour into a frame deep enough to suit the size of the cubes you wish to make.

Clear Vanilla Agar Jelly

Ingrédients

500 g Water 50 g Glucose DE38/40 100 g Sugar 2 g SOSA Agar-agar 1 g SOSA Clear Xanthan Gum 3 g SOSA Gelatin Powder 220 Bloom 15 g Water 1 Vanilla bean

Heat the water and infuse the vanilla.
Mix together the sugar and Agar-Agar and combine with the Xanthan Gum, glucose and rehydrated gelatin.
Bring all these ingredients to the boil together.
Strain and pour into a frame deep enough to suit the size of the cubes you wish to make.

Philippe Givre
L’astuce du chef
Philippe Givre

SOSA Clear Xanthan Gum holds the vanilla seeds in place in your jelly.