Boulangerist

Info: Ingredients: Inulin#1           50 g (3%) Pectin NH         10 g (0.5%) Raspberry puree 650 g (53.9) Coconut fat      250 g (20%) Fresh basil       10 g Citrus Fibre      20 g (1%) Sugar              50 g Meringue Water             200 g (16%) Whip Emulsifier   6 g (0.3%) LBG                  4 g (0.3%) Inulin#2         100 g (7 %) Method: Warm the puree to 45ºC Combine pectin, inulin and sugar Add sugar mix to warmed puree Heat the puree mix to 85ºC Melt the coconut fat to 35ºC Add Citrus fiber and basil, blend for ~1' (Start the meringue) Once puree is at 80-85ºC, transfer to bowl Add fat mix and blend until well combined Cool down the mix to about 25-30ºC Meringue: Mix whip emul and LBG Blend LBG mix with water for ~30" Add inu...

Info: Ingredients: Coconut Fat          90 g     20.0% Icing Sugar          11 g     24.5% Water                  28 g      6.1% Almonds (ground)    87 g     19.3% Rice Flour           99 g     21.8% Salt                    2 g      0.4% Raspberry             23 g      5.0% (can be powder or freeze dried) Natural Red Colour   4 drops (if needed) Method: If using freeze dried RB, grind them in the FP Melt coconut fat (35ºC) Mi all dry ingredients to FP for 15" Add the coconut fat mix for 10" Add water and mix for 10" Add colouring if needed Using a coating rack, sift the mix onto a lined tray Bake for 5' @ 180ºC Notes: Don't over bake it or it will become brown

Info: Ingredients: Sugar                    50 g  9.1% Pectin NH              8.5 g  1.5% Citrus fibre           5.5 g  1% Strawberry Puree 10% 420 g  76% Coconut fat              65 g  12% Method: Warm the puree to 45 ºC Mix sugar, pectin and Citrus Fi. Reserve Melt the coconut fat (35ºC) Add the sugar mix to the puree and stir it fast Heat the puree mix to 85ºC (don't go over) Transfer to a bowl and add coconut fat Blend for ~1' Notes: Stir the strawberry puree continuously during warming Don't boil the puree or it may loose its colour

Info: Basic sponge with a minty flavour and nice green colour Ingredients: 332 g   Water            40% 020 g  Fresh Basil   2.5% 008 g  K-68 Emulsifier 1% 003 g  LBG (1)       0.4% 065 g  Inulin          8% 098 g  Gran Sugar     12% 098 g  W Rice Flour   12% 035 g  Tapioca Starch  4% 105 g  Almond Flour   12% 008 g  Baking Powder   1% 003 g  LBG (2)       0.4% 034 g  Coconut Oil     4% Method: i.Blend the water and basil for 40" Add the K-68 and LGB1 and i.Blend for 30" Dry mix the inulin and sugar, then add to the basil mix and continue to blend for 30" Trasnfer to M.Bowl and wisk at sp10 for 5' until is a nice foam Oil and line 1/2 sheet Add all dry ingredients (exc BkP and LGB2) to FP and mix for 30-40" until well combined Mix Baking Powder and LGB 2 and ad...

Info: Consists of two parts: A chocolate mix and Meringue. Yield: 18-3 inch individual silicon dome molds Ingredients: 320 g Water 38% 4.5 g Pectin acid free 40g Inulin 7% 438 g Melted dark couverture (Dairy Free) 32%  20 g Citrus fiber 1% Meringue:  200 g water  2.5 g Versa whip  0.3 g Xanthan gum  0.5 g locus bean gum   60 g Inulin Method: Once the chocolate is melted, keep it at ~45ºC Dry mix the inulin and pectin Warm the water to 45ºC and add the inulin+pectin Heat the mix to 85ºC to make sure the inulin and pectin activate Make sure the chocolate is at 45ºC and blend the CitrusFi in Gradually add the pectin mix to the chocolate while mixing with the i.blender Cool down to 32-35ºC Meringue Whisk the Versawhip and water for 1 minute (i.blender can be used) Add the rest of the ingredients and mixx until stiff peaks Fold the meringue in the chocolate (make sure the chocolate is at ~30ºC) Notes: When melting Chocolate, boil the water first, torn the h...

Info: Ingredients: Sugar           200 g 10% Pectin AF      22 g 1.1% Pwd fructose   228 g 11.4% Pwd glucose   180 g 9% Inulin         160 g 8% Cocoa powder  140 g 7% Black color     4 g 0.2% Water         800 g 43 % Coconut fat   200 g 10% Liquid lecithin 6 g 0.3% *half if dry lecithin is used Method: Warm water to 45ºC Mix pectin and sugar Add glucose, fructose and inulin to the mix When water reaches 45ºC, add the sugar mix Heat to a boil stirring continuously In the meantime, melt coconut fat to 35C Add lecithin to coconut fat and mix with i.blender for 20" Once the sugar-water mix is boiling, add the cocoa powder. Remove from heat and stir continuously Add 8 drops of colouring Add the fat mix and combine with i.blender for about a minute Strain into a container and refrigerate overnight so it gets the right consistency Notes: Dry powedered gluc...

Info: Yuzu flavoured insert for mousses etc Ingredients: Sugar             51 g   8.3 %  Pwd fructose.  51 g   8.0 %  Inulin            89 g  14.0 %  Pectin NH       10 g   1.2 %  LBG               4 g    0.5 %  Water           318 g 50.0 %  Yuzu puree    115 g 18.0 % Coconut Fat(m) 29 g         Method: Combine all sugars and LBG Warm water to 45ºC Add sugar mix to water and mix fast Once sugars are dissolved, add the Yuzu puree Heat mix to 85ºC to make sure LGB and pectin are activated Transfer to bowl and add melted coconut fat Mix with i.blender for 30-40" until very smooth Ready for use Notes: 45ºC offers the best chance to avoid clump of pectin, LBG or inulin Pectin NH activates at 60ºC Creamies are softer than Gelees

Info: Base for many, many GF desserts. Mkes 1/2 sheet Ingredients: Coconut water 116 g      (17%) Emulsifier sojawhip 5.5 g      (0.8%) Locust bean gum Sosa#1   2 g      (0.3%) Coconut sugar  69 g    (10%) Inulin in cold Sosa  34 g      (5%) Ground almonds  69 g      (10%) Rice flour  55 g      (8%) Corn starch  55 g      (8%) Desiccated coconut  55 g      (8%) Baking powder 5.5 g      (0.8%) Coconut puree 216 g      (31.6%) Locust bean gum#2 3.5 g      (0.5%) Method: Mix emulsifier with water and LGB1 with i.blender for 1" Dry Mix inulin and Coconut sugar Transfer emulsifier mix to mixer bowl and mix at high speed for ~4'. After 1 minute, add the sugar mix. Add Rice flour, coconut, cornstarch, almonds and baking powder to FP mix for 30" Sift the dry...