Guanaja Aerated Jelly

Agar agar sosa Guanaja Aerated Jelly


375 g Milk 50 g Whipping cream 40 g Caster sugar 2 g SOSA Agar-agar 2 g SOSA Gelatin Powder 220 Bloom 10 g Water 150 g GUANAJA 70% COUVERTURE 200 g Whipping cream

Heat the milk and smaller portion of cream.
Add the sugar, Agar-Agar, and rehydrated gelatin, and boil for a few minutes.
Gradually combine the mixture with the chocolate so that a perfectly smooth emulsion forms.
Mix using an immersion blender and leave to cool to 105°F (40°C).
Important: Do not cool the mixture in contact with shaved ice.

Incorporate the frothy whipped cream and immediately pour into stainless steel frames, squares, or steel rings.
This recipe must be stored in the refrigerator.
Do not heat when removing the frame.

Note: This jelly cannot be frozen.

Philippe Givre
L’astuce du chef
Philippe Givre

This aerated jelly is mostly used for plated desserts.
This product looks like a mousse, but its agar-agar gives it a fragile, jelly-like texture.