1. Light yellow Jurabalsam vinegar Sorbet

    Light yellow Jurabalsam vinegar Sorbet

    - Jurabalsam yellow light 50 g - water 125g
    - sugar 60g
    - PM
    agar-agar 1 lemon juice g
    - Œuf 30g

    white recipe:
    - bring to a boil the vinegar, water, sugar and lemon juice.
    - Add the agar-agar in syrup, hold the boil 1 min.
    Cool and churn.
    - Add egg white to the cold sorbet during the churning. (Optional, to obtain a more flexible and more airy sorbet)
    Agar-agar, called E406 in the list of food additives, is a gelling agent obtained from red algae belonging to the families of the species.
    Agar-agar powder is used to gel a large number of food product.
    Is a binder and gelling plant perfect for replacing animal gelatin.
    There are a multitude of recipes in which agar can be used to: jams, fruit jellies, custard...

    Recipe developed by Marion Carnal

    Product 24 of 28

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