Preguntas frecuentes

How to use pectin to make Blackberry yogurt ravioli?

greek yogurt

150 g clear blackberry juice 

35 g sugar

3 g amidated LM pectin (1.6%)

Note: Blackberries contain 29 mg calcium/100 g fruit which is sufficient to gel amidated LM pectin

Pack yogurt into small, silicone hemisphere molds and freeze just until firm.

Combine sugar with pectin in a bowl and mix thoroughly. Place juice (preferably clarified/strained) in a pan and bring to boil. Add sugar-pectin and stir vigorously 1-2 minutes while cooking to dissolve. Return to boil and remove from heat. Keep a pan of simmering water on the stove to keep the pectin warm and fluid. Drop Tablespoonfuls of hot pectin solution onto a ceramic or glass plate, forming discs, and allow to gel. Set pan in simmering water while proceeding. When discs are firm, unmold yogurt hemispheres and place one on each of the discs. Pour the remaining warm pectin evenly over the yogurt to completely encase. When gelled, cut away the excess gel with a round cutter that is slightly larger than the hemisphere. Chill.