GF Vegan Yuzu Creamy

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:
  1. Combine all sugars and LBG
  2. Warm water to 45ºC
  3. Add sugar mix to water and mix fast
  4. Once sugars are dissolved, add the Yuzu puree
  5. Heat mix to 85ºC to make sure LGB and pectin are activated
  6. Transfer to bowl and add melted coconut fat
  7. Mix with i.blender for 30-40" until very smooth
  8. 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



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