CINOGEL Gellan Gum Applications/Usages: Verjus jelly

Verjus jelly

· 180 g verjus

· 200 g white grape juice

· 0.8 g sodium citrate (0.21%)

· 6.4 g low acyl gellan gum (1.7%)

Combine verjus, grape juice and sodium citrate in Thermomix and heat carefully to 90 °C with
medium blender speed. Add gellan and blend for 1 min. Pour through fine sieve into a
container and leave to set. Invert onto cutting board and cut jelly into desired shape.  

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