Beet Balsamic Gel - with Gellan
This gel is a great base for many side dishes and appetizer. It combines the classic combination of beetroot and balsamic vinegar in a practical texture. Use it in our Blini recipe.
Equipment
- piping bags
- Hand blender
Ingredients
- 400 gram Beetroot juice
- 100 gram Balsamic vinegar
- 5 gram Gellan Gum LT100 (High Acyl)
- 0.5 gram Xanthan Gum
- 5 gram salt
Instructions
- Stir all dry ingredients (Gellan and Xanthan) well so that you don't end up with lumps in your gel.
- Mix beetroot juice and balsamic vinegar together in a heavy-bottomed saucepan. Mix in the dry ingredients with the beetroot/balsamic juice and with a whisk, bring to the boil while stirring. Remove the pan from the heat as soon as it boils.
- Pour the gel into a wide container so that it solidifies faster. Allow the gel to cool completely, this will take about 20 minutes. You must be able to turn the container of gel upside down without the gel running out…
- Put the gel in a high measuring cup and mix the blocks of hard gel into a soft gel with the hand blender (or use a regular blender)
- Add to piping bag and store for use
Tried this recipe?Let us know how it was!