At Sosa Ingredients, we are always in pursuit of excellence and innovation in the world of gastronomy. That’s why today we want to share with you a recipe that will surprise you with its originality and technique: the “Anise and Cinnamon Pearls”. This recipe is an example of how tradition can meet culinary avant-garde, creating unique and memorable experiences.
The star of our recipe is Gracila Gel, our new vegetable gelling agent that is revolutionizing modern cooking. Gracila Gel is a product that reflects our commitment to sustainability and innovation. Obtained from the Gracilaria algae, this 100% vegetable-origin gelling agent has an exceptional gelling capacity, making it the perfect ingredient for creating surprising textures.
The “Anise and Cinnamon Pearls” are small gastronomic gems that encapsulate the intense aromas and flavours of anise, balanced with the warm and spicy touch of cinnamon. Thanks to Gracila Gel, these pearls can be suspended in other liquids, making them ideal for adding a touch of creativity and flavour to a wide range of drinks and dishes. Their use in mixology is particularly exciting, as it allows mixologists to explore new dimensions of texture and flavor in their creations.
Imagine a cocktail where, with each sip, the anise and cinnamon pearls gently burst in your mouth, releasing their exotic flavors and perfectly complementing the chosen drink. It is a sensory experience that goes beyond the conventional, a true celebration of culinary innovation.
We invite you to download our Gracila Gel Recipe Dossier where you will find proposals and tips from our chefs. 16 recipes based on the 4 main applications of Gracila Gel: jellies, gels, flans and custards, and finally compotes.
Aniseed and Cinnamon Pearls
Ingredients
- 80 g Water
- 180 g Aniseed
- 3 g Gelcrem Hot
- 7 g Gracila Gel
- 5 g Sugar
- as needed Sunflower oil
- 1 g Cinnamon
Instructions
- Mix all the ingredients together, except for the aniseed, and bring to the boil.80 g Water, 3 g Gelcrem Hot, 7 g Gracila Gel, 5 g Sugar, 1 g Cinnamon, as needed Sunflower oil
- When it is boiling, add the aniseed.180 g Aniseed
- Using a baby’s bottle, form the pearls by letting drops fall into the cold sunflower oil.