Red berries and Hibiscus
flower ribbons with Tajin
Red fruit gel
Ingredients
- 75g. Red fruit purée
- 210g. Infusion of Dried Hibiscus Flowers Ingredíssimo (ref.608653) 40g. per liter of water
- 50g.Trisol - Dextrin Ingredíssimo (ref.656712)
- 37g. Brown sugar
- 4g. Carrageenan Kappa Ingredíssimo (ref.608706)
Process
- Dry mix the Dextrin, the sugar and the Kappa Carrageenan.
- Add to liquids in a pot and bring to a boil.
- Spread the mixture on a stainless steel tray and let gel completely.
- Cut strips about 2.5cm high and transfer to another tray suitable for the oven with a silicone mat.
- Cook in an air oven at 100ºC for about 50 minutes.
- Once the ribbons are cold, coat them with the next repaired.
Mix to coat the ribbons
Ingredients
- 100g. Grain sugar
- 5g. Citric acid
- 55g. Raspberry Crunch Ingredíssimo (ref.608303)
- 15g. Tajin (prepared with spices and chilies)
Process
- Pass the Raspberry Crunch through a blaser (grinder robot).
- Sift fine and separate the powder from the small grains.
- Mix with the rest of the dry ingredients.
- Coat the ribbons on both sides.
