JELLIED FRUIT COULIS | Valhrona US

FRUIT

4.9
JELLIED FRUIT COULIS

Unit of Measure

Choose your unit of measure for the recipe ingredients

Grams
Ounces

Ingredients

16 g Gelatin
80 g Water for the gelatin
1100 g Fruit purée (with 10% sugar)
100 g Sugar

Select the total weight of your device

For g

Recipe

Rehydrate the gelatin. Heat one-third of the purée and the gelatin at 50°C (120°F).

Add the sugar, then the rest of the purée.

Immediately pour the mixture into a frame or ring and leave it to set in the refrigerator. Freeze.