Bedienungsanleitung Rommelsbacher FD500 (Seite 31 von 36) (Deutsch, Englisch)

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Red currant pearls

Ingredients: 3 g acidity regulator, 125 ml cold water, 125 ml red currant juice, 5 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 125 ml of water.

2. Slowly add blackcurrant juice by stirring constantly.

3. Mix sugar and gelling starch, slowly spread the mixture on the liquid and blend until the powder is fully

absorbed by the liquid and no more lumps are visible.

4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), 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!

Tomato pearls

Serving suggestion: For a delicious appetizer, ﬁll fresh basil leaves with tomato pearls, add salt and

pepper, sprinkle with olive oil and serve the stuffed leaves on mozzarella slices!

Ingredients: 3 g acidity regulator, 50 ml cold water, 200 ml fresh tomato juice, 2 g sugar, 2 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 50 ml water.

2. Slowly add tomato juice by stirring constantly.

3. Mix sugar and gelling starch, slowly spread the mixture on the liquid and blend until the powder is fully

absorbed by the liquid and no more lumps are visible.

4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), 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!

DESSERT PEARLS – Perfect for reﬁning and garnishing desserts

Coffee Pearls

Serving suggestion: Coffee pearls can be served on cakes, ice cream or even in cocktails! This recipe

can be applied to all hot beverages that do not include any milk or calcium-

containing components.

Ingredients: 200 ml cold coffee, 2 g (icing) sugar, 2 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Let the coffee cool.

2. Mix sugar and gelling starch, slowly spread the mixture on the coffee and blend until the powder is fully

absorbed by the liquid and no more lumps are visible.

3. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.

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Rommelsbacher FD500 Seite 31

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