Charlotte and Magnum Strawberry Coating

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Description

Gels are a big family of products, so the possibilities are near-endless in terms of texture.

Here we have a very supple yet hard-wearing coating that is applied hot in a thin layer, thanks to a synergy between kappa carrageenans and carob gum. Its sheen and intense color make it perfect for your decorations.

Lots of alternatives that add shine and color often use large amounts of sugar and colorants. Here, purée makes up most of the product, and you can use it when you want a coating whose ingredients work harmoniously with the rest of the product (although it should be noted that the way the product binds together slightly inhibits the purée’s aromatic quality).

Suggested uses

  • Decorations

Overall composition

Fruit purée
50.4%
Carob gum
0.3%
Kappa carrageenan
0.3%
Sugar
14%
Water
35%
Overall composition
100%
Fruit purée
Carob gum
Kappa carrageenan
Sugar
Water

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Color/Shine ,
New use ,
Plant-based recipe

Composition
1000 g
100%
Sugar
140 g
14%
Kappa carrageenan
3 g
0.3%
Carob gum
3 g
0.3%
Strawberry purée
504 g
50.4%
Water
350 g
35%

Technique

Mix together the sugar, kappa carrageenan and carob gum, then sprinkle the mixture onto the strawberry purée heated to 40°F (4°C) and the water.

Mix until completely homogenous, then heat to 185°F (85°C).

Immediately pour the mixture out onto a stainless steel tray heated to approx. 185°F (85°C) so you can spread it out evenly before it sets.

Store in the refrigerator.

Trick

This gel can be reshaped when heated, so you can melt your decoration and pour it out again.

Favoris

Charlotte and Magnum Strawberry Coating

Plant-based

50.4%
Fruit purée
14%
Added sugar
Ingredients
Fraise en purée, Eau, Sucre semoule, Kappa carraghénane, Caroube gomme
Snowflake
Non-Freezable

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