常见问题
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How to make Banana-cocoa raviolis with low acyl gellan gum?
Banana-cocoa ravioli base
800 g sugar
480 g glucose
120 g chocolate powder
600 g water
Raviolis
1 kg banana purée
237 g base
137 g water
1.5 g low acyl gellan (0.11%)
Banana-cocoa ravioli base: Take the sugar and glucose to a medium caramel and slowly whisk in the water and chocolate. Cool.
Raviolis: Freeze banana purée into tubes and cut into 1 inch-slices. Bring ravioli base with water to a boil and add the gellan. Cool to 40 °C and quickly dip the frozen banana slices. Allow to thaw.
