CINOGEL Gellan Gum Applications/Usages: Apple puree gel

Apple puree gel 

· Apple puree

· 20 apples, cored, peeled and chopped

· 130 g sugar

· 1 vanilla bean

· 750 g white wine

· Apple puree gel

· 810 g apple puree

· 203 g water, cold

· 203 g white wine, cold

· 2.6 g high acyl gellan gum (0.21%)

· 1.9 g low acyl gellan gum (0.16%)

· 1 g maltodextrin (0.08%)

In large saute pan, cook apples with sugar, vanilla bean, and white wine over medium heat
until liquid becomes syrupy. Discard vanilla bean, then puree apples until smooth. Heat
apple puree in a pot until warm.

Blend water and wine with high and low acyl gellan and maltodextrin for 2 minutes with
hand held electric blender. Heat in sauce pot until it is thick then becomes loose again.

Working quickly, add wine mixture to apple puree and mix well using hand held blender
then pour into a plastic container lined with plastic wrap, pressing wrap down over top.
Chill for one hour and cut into desired shapes.Warm in an oven or microwave, sprinkle top
with sugar then caramelize using torch.  

Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418

Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: www.cinogel.com