Non-reversible jelly

Ingredients

250 milliliters flavoured liquid
0.8 grams gellan gum type F
0.4 grams gellan gum type LT100

Directions

Heat liquid until almost boiling then, while still very hot, blitz in gellan gums with hand blender. Skim off any scum and quickly pour into moulds (N.B. sets when liquid cools to 64C).

402 B Raw Permalink Blame History

Non-reversible jelly

Ingredients

Directions

Meta

402 B

Raw Permalink Blame History