Flexible caramel gel
Make an elastic caramel gel with Special Ingredients kappa carrageenan and iota carrageenan. It pairs well with chocolate, coffee and olive oil.
Ingredients used in this recipe
Flexible caramel gel
Special Ingredients
4
10 minutes
20 minutes
Molecular Gastronomy
Molecular Gastronomy
Make an elastic caramel gel with Special Ingredients kappa carrageenan and iota carrageenan. It pairs well with chocolate, coffee and olive oil.
Ingredients
- 500g Water
- 150g Sugar
- 50g Golden Syrup
- 20g Water
- 5g Special Ingredients Carrageenan Kappa
- 3g Special Ingredients Carrageenan Iota
Directions
Whisk kappa carrageenan and iota carrageenan into 500 g of water and set aside.
Heat the sugar and golden syrup in a saucepan with the remaining 20 g of water.
Continue heating slowly until caramelised and the temperature reaches 150°C.
Gradually add the water and carrageenan mixture to the caramel, taking care to avoid splashes.
Whisk and continue heating until the caramel has fully dissolved.
Bring to a gentle boil and simmer for a few minutes. Pour into a container and leave to set.