Preguntas frecuentes

How to use gellan gum to make Apple purée gel?

Apple purée

20 apples, cored, peeled and chopped 

130 g sugar

1 vanilla bean

750 mL white wine

Apple purée gel 
810 g apple purée 

203 g water, cold

203 g white wine, cold

2.6 g high acyl gellan (0.21%)

1.9 g low acyl gellan (0.16%)

1 g maltodextrin (0.08%)

In large sauté pan, cook apples with sugar, vanilla bean, and white wine over medium heat until liquid becomes syrupy. Discard vanilla bean, then purée apples until smooth. Heat apple purée in a pot until warm.

Blend water and wine with high and low acyl gellan and maltodextrin for 2 minutes with hand held electric blender. Heat in sauce pot until it is thick then becomes loose again.

Working quickly, add wine mixture to apple purée and mix well using hand held blender then pour into a plastic container lined with plastic wrap, pressing wrap down over top. Chill for one hour and cut into desired shapes. Warm in an oven or microwave, sprinkle top with sugar then caramelize using torch.