Recipe Pineapple confit NH - Adamance
Use this recipe for freezable blueberry gel to add to your desserts and plated desserts, decorations and dessert glasses.Download the recipe sheet.
Ingredients
- Pectin NH 12 g
- Pineapple purée 788 g
- caster sugar
- glucose powder
- Sugar
- Glucose Powder DE 33
- Pineapple purée
- Gelatin powder 220 Bloom
- Heavy cream 35% fat
- Heavy cream 36% FAT
- Egg whites
- Glucose syrup DE 60
- Tara gum
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