Raspberry Heat-resistant Interior for Baking Goods 

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Once again, our collaborator Martin Lippo presents us with a new, easy-to-make jelly recipe that will give you new alternatives to various preparations: “Raspberry heat-resistant Interior”.

To achieve this surprising result, we will use a special and versatile ingredient: Gellan Gum. What makes this jelly so unique? Let us tell you…

Gellan Gum is a gelatine that gives us the wonderful ability to create bakeable fillings. Yes, you heard right! Imagine a soft, exquisite raspberry interior that can resist the high temperatures of the oven without losing its texture and flavour. Gellan Gum makes it possible.

But that’s not all, Gellan Gum also stands out for its vegetable origin, as it comes from bacterial fermentation. This makes it an ideal choice for those who prefer a plant-based diet or are looking for alternatives to animal products.

If you are familiar with Agar-agar, you will love the texture of Gellan Gum, as it is very similar. Its smooth, slightly elastic consistency is perfect for creating irresistible fillings in a wide variety of recipes.

In addition, one of the most outstanding features of Gellan Gum is its ability to gel acidic liquids. This means you can experiment with acidic flavours, such as raspberries, and achieve consistent and delicious results.

In short, Gellan Gum offers a world of possibilities in the kitchen. With it, we can create bakeable fillings, enjoy a texture similar to agar-agar and gel acidic liquids. Get ready to discover a new dimension of flavours and textures with the “Raspberry Bakeable Interior”! Below, we share Martin Lippo’s detailed recipe so you can try it at home – don’t miss out!

Rasberry Heat-resistant interior

Raspberry Heat-resistant Interior

Gellan Gum is a gelatine that gives us the wonderful ability to create bakeable fillings. Yes, you heard right! Imagine a soft, luscious raspberry interior that can withstand the high temperatures of the oven without losing its texture and flavour. Gellan Gum makes it possible.

Ingredients
  

  • 300 g 100% Raspberry puree   
  • 125 g Water
  • 100 g TPT syrup
  • 10 g Gellan gum Sosa

Equipment

  • 1 Frame
  • 1 Silicone Plate

Instructions
 

  • Mix all ingredients in a saucepan.
    300 g 100% Raspberry puree   , 125 g Water, 100 g TPT syrup, 10 g Gellan gum
  • Bring to the boil.
  • Place in a frame on a silicone plate.
  • Leave to gel at ambient temperature.  
  • Put in the fridge for 2 hours.  
  • Cut as needed and use as a bakeable interior. 
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