Mignardises: Lychee
Within the art of fine pastry, mignardises represent the culmination of detail and elegance. They are those small jewels served at the end of…
Format
500g
Format
2,3Kg
Format
10Kg
Powdered pork gelatin of animal origin. One sheet of gelatine is equivalent to 1.8g of powdered pork gelatine. Its gelling power is 220 BLOOM.
Instructions: Add the gelatin directly to the liquid you want to gel. Heat: Heat the liquid to a temperature above 40 °C, stirring to completely dissolve the gelatin. Cool: Let it cool down so that the liquid acquires the gelled texture. Pre-hydration (optional): Mix 1 part of gelatin with 5 parts of cold water. Hydrate the mixture for a minimum of 20 minutes. Afterwards, dissolve the gelatin in the liquid at a temperature above 40 °C. Let it cool down to obtain the gelled texture.
High
Hot
Thermo-reversible
Liquids
This powdered pork gelatin can be used to create a wide variety of preparations, such as soft and flexible gelatins, light foams, aerated gelatins, mousses, smooth creams, and creamy textures. Its gelling power (220 Bloom) allows for obtaining soft and stable textures, ideal for both classic and modern applications in pastry and gastronomy.
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