Inspired Jellies

Artisan
Gellan Gelées multiple Sosa
Almond Inspiration Jelly

Ingrédients

400 g Milk 50 g Sugar 3 g SOSA Gellan Gum 230 g ALMOND INSPIRATION

Mix all the ingredients with the Gellan Gum while still cold.
Bring to the boil and mix with the couverture using an immersion blender until an emulsion forms. Immediately pour out at a temperature of at least 150°F (65°C).
Leave to set.

60% Almond Praliné Jelly

Ingrédients

400 g Milk 50 g Caster sugar 50 g  SOSA Glucose Powder DE 33 2 g SOSA Gellan Gum 125 g CARAMELIZED 60% ALMOND PRALINÉ 125 g SOSA Unpeeled Toasted Almond Pure Paste

Mix together the sugar, glucose powder and Gellan Gum. Mix with the cold milk using an immersion blender.
Bring to the boil and mix again to form an emulsion with the praliné and Almond Pure Paste. Immediately pour out at a temperature of at least 150°F (65°C).
Leave to set.

Vanilla & Rum Jelly

Ingrédients

200 g Mature rum 200 g Water 8 g SOSA Gellan Gum 100 g Sugar 1 Vanilla bean Zest of 1 lime

Zest the lime and add it to the sugar.
Combine with the Gellan Gum, add in the vanilla and mix with the rum and water using an immersion blender.
Bring to the boil and pour out.

Olive Oil Jelly

Ingrédients

350 g Water 6 g SOSA Gellan Gum 1,5 g SOSA Natur Emul 150 g Olive oil SQ Fleur de sel

Mix all the ingredients with the Gellan Gum while still cold.
Bring to the boil and pour out.

Philippe Givre
L’astuce du chef
Philippe Givre

Almond Inspiration Jelly and 60% Almond Praliné Jelly withstand baking and can therefore be used in cakes.