Español

Elastic Flexible Caramel Gel Recipe - Special Ingredients

Elastic Flexible Caramel Gel Recipe

This flexible caramel gel recipe made using Special Ingredients Carrageenan Kappa and Carrageenan Iota is an excellent accompaniment with Chocolate, Coffee and Olive Oil.

Archivado en: Carrageenan, Carrageenan Iota, Carrageenan Kappa, Jellies, Special Ingredients Recipes, Vegan, Vegetarian

Artículo anterior Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe

Elastic Flexible Caramel Gel Recipe

Rated 5.0 stars by 1 users

Categorie

Molecular Gastronomy

Cuisine

Molecular Gastronomy

Autore:

Special Ingredients

Servizio

4

Tempo di preparazione

10 minuti

Tempo di cottura

20 minuti

This flexible caramel gel recipe made using Special Ingredients Carrageenan Kappa and Carrageenan Iota is an excellent accompaniment with Chocolate, Coffee and Olive Oil.

Elastic Flexible Caramel Gel Recipe made using Special Ingredients Carrageenan Kappa and Carrageenan Iota

Ingredienti

500g Water
150g Sugar
50g Golden Syrup
20g Water
5g Special Ingredients Carrageenan Kappa
3g Special Ingredients Carrageenan Iota

Vedi il carrello (0) Checkout

Indicazioni

Whisk the Carrageenan Kappa and Iota into 500g of the water and set aside.
In a pan, heat the sugar and golden syrup with the remaining 20g of water.
Continue to heat slowly until the solution caramelises and reaches 150C.
Now add the rest of the water/Carrageenan mix gradually into the pan with the caramelised sugar.
Whisk and continue to heat until the caramel is dissolved.
Continue to heat until the mixture reaches simmering point and continue simmering for a few minutes then pour the liquid into a container to set.