Gelification.
Derived from red sea weed. Used in desserts in Asia for centuries.
A standard set Agar Agar quantity is 0.9g to 100g of liquid. Raise the quantity to 1.3g per 100g of liquid when the liquid is at higher levels of acidity.
The Agar Agar should be mixed with the liquid cold then brought to the boil and cooked out for 5 mins before pouring into a container and set
Gelatin
Gelification.
Derived from collegen removed from animal parts. Its the most common “culinary chemical” and can be found in most shops.
we recommend only using bronze leaf gelatin as it is the weakest grade of commercial gelatin so this give more flexibility on setting firmness.
Blooming the gelatin is very important prior to use. all you need to do is soak it in ice water for 2-3 mins to semi hydrate the sheet before adding.
Gelatin is thermo-reversible. Meaning it can be remelted.
Delicate set jelly is 6 (19.8g) sheets per 1000g
Beet Meringues
600 - Beetroot Juice
Pinch - Salt
5g - Xanthum Gum
4g - Hy - Foamer
Mix everything well then put in a kitchen aid with the whisk attachment. Whip untill it has doubled in volume and forms stiff peaks. pipe onto silicone mats then dehydrate at 60C over night. Store in an airtight container.