Passion Fruit Buttons

Gomme kappa Passion Fruit Buttons Sosa


200 g Passion fruit purée 4,5 g SOSA Kappa Gum

Sprinkle the Kappa Gum into the passion fruit purée, then bring to the boil.
Leave to cool slightly, then pour into a plastic pipette.
Once the texture is right, make droplets of the mixture on a plastic sheet and leave to completely set.

IMPORTANT: Your preparation will start to set at 140°F (60°C).