FAQs

How to make Raisin gel with gellan gum ( LA & HA blended )?

500 g raisins

500 g water

1 g sodium citrate (0.2%)

0.75 g high acyl gellan (0.15%)

3 g low acyl gellan (0.6%)

Bring water to boil and pour over raisins. Leave to step over night. Drain through chinois.
Transfer raisins to blender and blend for 3 min or until smooth. Pass through chinois. In a small saucepan, bring 500 g raisin purée to a boil. Transfer to a blender, and with the blender running at high speed add sodium citrate, high acyl gellan and low acyl gellan.

Blend for another minute. Pour onto flat tray to form a layer 3 mm thick. Let cool until set. Cut into small squares and serve.