Recette de gel élastique et flexible au caramel

Cette recette de gel de caramel flexible à base d'ingrédients spéciaux carraghénane Kappa et carraghénane Iota est un excellent accompagnement avec du chocolat, du café et de l'huile d'olive.

Elastic Flexible Caramel Gel Recipe

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Cuisine

Molecular Gastronomy

Servings

Prep Time

10 minutes

Cook Time

20 minutes

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

Author:

Special Ingredients

Image of Elastic Flexible Caramel Gel Recipe

Ingredients

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

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Directions

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.

Déposé: Carrageenan, Carrageenan Iota, Carrageenan Kappa, Jellies, Special Ingredients Recipes, Vegan, Vegetarian

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