Vanilla veil’ is a preparation that elevates any gastronomic creation with its subtlety and sophistication. Thanks to Elastic, a blend of locust bean gum and carrageenan, this recipe achieves a highly elastic texture that is perfectly suited to delicate and creative finishes.
Ideal for impeccably presented dishes, Elastic allows you to work with precision to achieve results that surprise both in appearance and sensory experience.
Vanilla Veil
Vanilla veil’ is a preparation that elevates any gastronomic creation with its subtlety and sophistication.
Ingredients
- 250 g Water
- 250 g Caster sugar
- 20 g Elastic Sosa Ingredients
- 1 Vanilla bean
Instructions
- Mix all the ingredients together while still cold and bring to the boil.250 g Caster sugar, 20 g Elastic, 1 Vanilla bean, 250 g Water
- Pour the mixture into a stainless steel tray, tipping it to spread out the jelly.
- Leave to set at room temperature. Cut out and shape however you wish.
Notes
This recipe cannot be frozen.