18g
INGREDIUM Gelatin F (fish gelatine)
108g
Mineral water
1126g
Total weight
Bring the water to a simmer before pouring over the INGREDIUM Gelatin F in a mixing bowl. Whisk, then pour into a candissoire and store in a cold room at 4°C for 8 hours covered with cling film.
Heat the PONTHIER crush and gelatin mass to 50°C separately in the microwave. Mix the melted gelatine mass with the crush. Leave to set slightly in the fridge and use in a piping bag. Spread the resulting confit to the desired thickness depending on use.
Découper ensuite après complet refroidissement en carré par exemple pour créer un insert pour des macarons.
