Concentrates, pastes and oils
Kalamansi Gel
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 150g
Sugar 10g gellan 2g Xanthan Gum 200g water 400g Kalamansi |
Recipe preparation
| (1)
Boil the water, sugar and gellan and leave to cool. Peel the kalamsansi and
together with all the other ingredients and the water-gellan mixture. (2) Pour into a pacotizing® beaker. Close the lid, label the pacotizing® beaker and freeze at −20 °C for at least 24 h (3) Pacotize® twice and temper if necessary. Tip: For Wasabi-Kalamansi Gel, add 40g Wasabi paste. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no