Fruit Inserts

Artisan
Gellan SOSA Gelée de fruit
Pear Jelly Insert

Ingrédients

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

Ingrédients

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

Ingrédients

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

Ingrédients

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.

Philippe Givre
L’astuce du chef
Philippe Givre

These fruit jellies withstand baking and can therefore be used in cakes.