Properties: very elastic gelling agent that resists freezing. (SOSA Elastic is probably the most elastic soft gelatin on the market).
Consists of: a carrageen (type of seaweed) and gum (locust bean) and maltodrextrina, among others. These two elements together allow us to obtain a gel completely transparent and elastic.
Dosage: 25-50g/kg
Use: It is important that you mix at roomtemperature and then heat to the minimum temperature of 65 ° C (best boiling), to hydrate and gel. Melting point 45 ° C.
Not recommended for: Highly acidic media – tends to breakdown (combined with SOSA GelEspessa will help with any leaking short term).
Field of application: Any liquid elaboration.
Once gelled provides an elastic fabric that can stretch and handle, even for covering surfaces. As it resists Freezing it can be placed in the freezer/frozen & defrosted or served frozen around parfait. (Jelly Arctic roll)
It’s fun to put on a glass and then put a solid which appears to be floating on the surface.
Videos, Photos & Recipes :
-
- Cheese & Tomato Salad from SOSA Demonstration
-
- Tiramisu Midsummer House Style
-
- Cheese & Tomato Mousse, Balsamic Jelly
Cheese & Tomato Salad -Shown in Photos
Balsamic Vinegar Jelly
- 300g Water
- 100g Stock syrup
- 100g Balsamic Vinegar
- 25g SOSA Elastic
- Mix all the ingredients together.
- Boil.
- Pour onto tray about 0.2mm.
- Cut into Shapes requires.
Other Ingredients (click on individual component to see recipe)
Veil of cardamom
- 400 g of infusion of cardamom
- 10 g of syrup based TPT
- 20 g of Elastic
- Mix ingredients and bring to a boil.
- Pour out onto a try into very thin sheet
- leave to set in the fridge.
- cut circles
- Use to cover a cake like a veil.
