FAQs

How to make Almond fluid gel with gellan gum?

800 g skimmed milk 

300 g roast almonds 

3 bay leaves

30 drops almond essence 

18 g sugar

7.5 g salt

5 g gellan gum (0.44%)

Heat all ingredients except the gellan gum and roughly blend with the hand blender. Leave to infuse for 10 minutes. Pass through a fine mesh sieve, discarding the almond, and then return to the boil. Using a hand blender, blitz in the gellan gum until dissolved and remove from heat. Place in fridge and blend repeatedly whilst cooling until smooth.