Jellied Mandarin Coulis

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Description

Because the gelatin has special qualities, you don’t have to boil the tangerine purée. Once the gelatin has been rehydrated, all you have to do is heat it so it melts and disperses throughout the liquid.

The gel has a relatively neutral flavor, so it also protects the tangerine purée’s sensory qualities rather well.

Because it melts at a relatively low temperature, it quickly goes from one state to the other on the palate.

Suggested uses

  • Plated desserts
  • Desserts, tarts and mini gateaux
  • Dessert glasses

Overall composition

Fruit purée
76.3%
Gelatin powder 220 Bloom
1.2%
Glucose Powder DE 33
10%
Sugar
12.5%
Overall composition
100%
Fruit purée
Gelatin powder 220 Bloom
Glucose Powder DE 33
Sugar

Fruit purée used

Mandarine Ciaculli

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Fruit intensity ,
Usual process and recipe ,
A cold or slightly warmed purée

Composition
1000 g
100%
Gelatin powder 220 Bloom
12 g
1.2%
Mandarin purée
300 g
30%
Sugar
125 g
12.5%
Glucose Powder DE 33
100 g
10%
Mandarin purée
463 g
46.3%

Technique

Sprinkle the gelatin onto the smaller portion of mandarin purée (40°F or 4°C), then leave it for 15 to 20 minutes until it is hydrated.

Heat the mixture to between 120 and 140°F (50 and 60°C) so that the gelatin melts, add the sugar, then combine it with the second portion of purée (40°F or 4°C). Mix with a stand mixer until homogenous.

Pour immediately.

Favoris

Jellied Mandarin Coulis

76.3%
Fruit purée
22.5%
Added sugar
Ingredients
Mandarin purée, Sugar, Glucose Powder DE 33, Gelatin powder 220 Bloom
Snowflake
Freezable

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