Fruit Inserts
Artisan
Pear Jelly Insert
Ingredients
400 g Williams pear purée
100 g Water
6 g SOSA Gellan Gum
100 g Sugar
Mix all the ingredients with the Gellan Gum while still cold.
Bring to the boil and immediately pour out.
Banana Jelly Insert
Ingredients
400 g Banana purée
150 g Water
4 g SOSA Gellan Gum
50 g Sugar
Mix all the ingredients with the Gellan Gum while still cold.
Bring to the boil and immediately pour out.
Raspberry Jelly Insert
Ingredients
200 g Raspberry purée
100 g Water
8 g SOSA Gellan Gum
100 g Sugar
Mix all the ingredients with the Gellan Gum while still cold.
Bring to the boil and immediately pour out.
Passion Fruit Jelly Insert
Ingredients
150 g Passion fruit purée
250 g Water
8 g SOSA Gellan Gum
80 g Sugar
Mix all the ingredients with the Gellan Gum while still cold.
Bring to the boil and pour out.
Note: This recipe also works with yuzu purée.
Chef’s tip
Philippe Givre
Chef’s tip
Philippe Givre
These fruit jellies withstand baking and can therefore be used in cakes.
