12g
Gelatin F mass419g
Total weight
Mix together the purees and pectin and blend. Bring to the boil, add the gelatin and strain to remove the seeds. Cool, blend and then add the seeds.
For a more natural version, replace the 12 g of Gelatin F mass with 3 g of Ingredium Natur Alg.
Uses:
- Macaron insert
- Inside a viennoiserie
- Chocolate bonbons
- On a plated dessert
- On the base or top of a tart
- Entremet/small cake insert
