By Jordi Bordas
‘Inulin has a neutral flavor and its sweetness is practically imperceptible, which meets all the requirements to be part of our basket of essential ingredients’
""Controlling water is a priority when it comes to creating a recipe. In recipes such as crémeux, mousses or compotes, which contain watery ingredients or that require to be frozen, this water control becomes critical. With one or several crossed techniques we can control the water but depending mainly on ingredients with high dry extract such as fats or sugars. After a long process of research, the ingredient which has best adapted to the needs mentioned is inulin, a non-digestible carbohydrate consisting basically of linear chains of fructose. It is present in many vegetables, fruits and cereals. The main extraction is made from the root of chicory. Thanks to our ice cream master and friend Antonio Sirvent, we have discovered this ingredient, which represents great technical and nutritional advances in the creation of recipes. Inulin marks the future of patisserie, which, in our view, demands to be tastier, healthier and lighter.
Technically, inulin is a perfect ingredient: it is formed by almost 100% dry extract, has a great capacity for water uptake, a minimum sweetening power and adopts a texture and palatability very similar to that of fats. In addition, it provides stability during the freeze-thaw process, slightly lowers the freezing point and inhibits the growth of water crystals.""
Use: Add to a liquid and stir vigorously, heat to between 50 and 70 °C for better dispersion. Once added to the liquid, leave the mixture at 5 °C for 2 hours until fully hydrated. Subsequently, it can be frozen without losing any of its properties.
Remarks: Good texturizing capacity providing a fatty sensation to the liquid to which it is added, achieving cremeaux with a cutting texture in high doses. Good solubility in hot temperatures (60 °C). From 70 °C, it starts to decompose and loses its texturizing properties. Thermo-reversible between 35 and 40 °C. Prevents syneresis in defrosting.
Elaborations: Creams and cremeaux without fat. Reduction or substitution of the fatty part of mouse, oven baked goods, ice creams, creams and recipes in general. Allergens: No allergens
Inulin 100% derived from chicory root
dosage: 50- 200/Ltr.
It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1,5% depending on the formulation and texture required.
Use: Mix with the sugar, bring to the boil.
Observations: Thermoreversible between 40 and 60 °C.
Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.
Allergens: No allergens
Gelled nappages: 1,3-1,5%
Custards and creamies: 1-1,3%
Creamy Lime Ganache
600 g Half-fat milk
14 g Lime zest
10 g Caster sugar
6 g SOSA Pectin X58
50 g Invert sugar
300 g COUVERTURE
15 g Lime juice
Mix the pectin X58 with the caster sugar.
Heat the milk to 120°F (50°C) and infuse the lime zest for 10-15 minutes.
Add the pectin-and-sugar mixture and the invert sugar, and bring to the boil.
Make an emulsion along with the chocolate to obtain a smooth, shiny texture.
Maintain this texture, add in the lime juice and mix using an immersion blender until a perfect emulsion forms.
Pour out or leave to set at 40°F (4°C) for 24 hours.
Note : This recipe cannot be frozen.
Manjari Chocolate Jelly
840 g Milk
55 g Caster sugar
5 g SOSA Pectin X58
260 g COUVERTURE
Mix the sugar and pectin.
Whisk this mixture into the hot milk and boil for a few seconds.
Combine some of the milk with the couverture and mix vigorously with a spatula until you obtain an emulsion.
Keep adding the milk but make sure the texture stays elastic and shiny.
Note : This recipe cannot be frozen.
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