Vegan Raspberry Inspiration Crémeux and Passion Fruit Mayonnaise

Natur Emul Sosa Crémeux et Mayonnaise végétale
Vegan Raspberry Inspiration Crémeux


50 g SOSA Gelatin Powder DE 33 50 g Caster sugar 6 g SOSA Pectin NH 6 g SOSA Natur Emul 450 g Raspberry purée 150 g Water 165 g RASPBERRY INSPIRATION 25 g Coconut oil 5 g Lemon juice

Weigh out and mix together the caster sugar, glucose powder, Pectin NH and Natur Emul emulsifier.
Heat the fruit purée and water to 75-85°F (25-30°C), add the sugar and Pectin mix and bring to the boil.
Gradually combine the hot mixture with the fruit couverture and coconut oil.
Mix, first by hand, then in a stand mixer, until you obtain a perfect emulsion. Finish by adding the liquid.
Add the lemon juice and mix again until the texture is smooth.
Leave to set in the refrigerator.

Passion Fruit Mayonnaise


100 g Passion fruit purée 5 g SOSA Natur Emul 150 g Olive oil

Add the Natur Emul to the passion fruit purée and mix using an immersion blender.
Gradually add the olive oil, mixing all the while as you would for a mayonnaise.
Store in the refrigerator or use immediately.