champagne fluid gel (Gellan)

Alexander Wood

Alexander Wood

13th January 2011

champagne fluid gel (Gellan)

WHEN BLENDING IF NOT IN ICE BATH EVERY 5-10 MINUTES IS FINE, IF IN AN ICE BATH THEN EVERY 2 MINUTES OR LESS IS ESSENTIAL

Ingredients

  • 1litre FRESH GRAPE JUICE
  • 16gm GELLAN GUM (SOSA)
  • 110gm WHITE WINE

Method

BLEND THE GELLAN INTO THE GRAPE JUICE AND BRING TO A BOIL, POUR INTO A JUG AND PLACE NEAR THE BLENDER (IN AN ICE BATH ONLY IF YOU ARE IN A HURRY)
BLEND PERIODICALLY AS PER THE NOTE AT THE TOP OF THE PAGE UNTIL THE MIX STOPS SETTING INTO A SOLID, BLEND IN THE WINE AT THIS POINT, SCRAPE THE SIDES DOWN, BLEND ONCE MORE AND TRANSFER TO A CLEAN CONTAINER.
THIS CAN BE HEATED UP TILL ABOUT 85C
SERVE AS PER THE DISH REQUIREMENTS

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