Friday, March 2, 2018

CINOGEL Gellan Gum:Hydrocolloid Formula-Coconut jelly with strawberry sauce(agar)

Coconut jelly with strawberry sauce  

· 250 g milk
· 15 g grated coconut
· 75 g sugar
· 1 g agar (~ 0.26%)
· 1/2 lemon, juiced (~20 mL)
· 25 g cream
Strawberry sauce:
· 250 g strawberries
· 50 g sugar

Cook the milk together with the grated coconut and the sugar. When it boils, add the agar and
cook for 3 minutes. Leave it to cool down until it is tepid and add the lemon juice and the
cream. Pour the liquid in a mold and cool it in the fridge. Cut it into different shapes.
Wash and chop the strawberries, add the sugar and grind. Serve the coconut jelly with a
little bit sauce on the top.  

Supported by: CINOGEL BIOTECH,gellan gum factory,available at: