As promoters of a modern and responsible gastronomy, we celebrate the launch of Gracila Gel as a bold step towards the future of modern cuisine and a source of emotions.
Gracila Gel offers us a gelling process without additives and a greater and wider range of textures thanks to its slow gelling.
More than an ingredient, Gracila Gel is an expression of our constant dedication to innovation.
In this dossier you will find the proposal and tips from our chefs. 16 recipes based on the 4 main applications of Gracila Gel: jellies, gels, custards and curds and finally compotes.
Since the beginning of this project, we have collaborated closely with Disfrutar, recognizing gelling as a fundamental technique in their kitchen. At the end of this dossier you can get a recipe from Disfrutar, a true gastronomic gem designed to boost your creativity in the kitchen.
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