Jelly for Spheres or Trays

Restaurateur
Vegetable Gelling Agent Jelly for Spheres or Trays SOSA
Fruit Jelly for Spheres

Ingredients

400 g Williams pear purée 50 g Water 40 g Glucose DE38/40 SOSA 15 g Vegetable Gelling Agent SOSA 50 g Caster sugar

Mix all the ingredients together while cold, then bring to the boil.
Ice at 140-150°F (60-65°C).

IMPORTANT: This gelatin does not behave the same way as animal-based gelatin.

Orange Jelly for Trays

Ingredients

400 g Orange juice 50 g Caster sugar 20 g SOSA Vegetable Gelling Agent

Mix all the ingredients together while still cold and bring to the boil.
Pour the mixture into a stainless steel tray, tipping it to spread out the jelly.
Leave to set at room temperature.

IMPORTANT: This gelatin does not behave the same way as animal-based gelatin.

Philippe Givre
Chef’s tip
Philippe Givre

Do not coat products if they have reached -20°F (-30°C), as the gel will become brittle and opaque. Ideal temperature: 0 to -4°F (-18 to -20°C).
This recipe works with Apricot / Strawberry / Apple / Mirabelle Plum / Figs / Blackcurrants.