Rommelsbacher FD 500 Bedienungsanleitung Seite 34

Mint pearls
Serving suggestion: Spice up your mojito or your favorite cocktail with these deliciously refreshing mint
Ingredients: 2 g acidity regulator, 200 ml cold water, 10 g (about 30 leaves) mint, 50 ml sugar syrup,
3 g (icing) sugar, 2 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml water
1. Dissolve the acidity regulator completely in 200 ml water.
2. Add mint and mix for about 20 seconds at high speed.
3. Slowly add the sugar syrup while mixing.
4. Mix sugar and gelling starch, slowly spread the mixture onto the 200 ml of water and blend until the
powder is fully absorbed by the liquid and no more lumps are visible.
5. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
6. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
7. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
8. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath.
Then let the jelly pearls rest for 1 minute.
9. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain
carefully and serve!
EXTRAORDINARY CREATIONS
Soy sauce pearls
Serving suggestion: A real eye-catcher on sushi!
Ingredients: 4 g acidity regulator, 150 ml cold water, 50 ml soy sauce, 3 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml water
1. Dissolve the acidity regulator completely in 150 ml water.
2. Slowly add soy sauce by stirring constantly.
3. Slowly spread the gelling starch onto the 200 ml of water and blend until the powder is fully absorbed
by the liquid and no more lumps are visible.
4. Allow to chilly rest overnight, thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath.
Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain
carefully and serve!
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pearls! Even on roasted lamb, these pearls are a true taste experience!