INGREDIENTS
250 g Strawberry puree 1
250 g Strawberry puree 2
200 g Sosa Trehalose
15 g Sosa Fruit Pectin NH
240 g Water
170 g Sosa Liquid Glucose
20 g Lemon juice
0,2 g Sosa Basil Natural Aroma
ELABORATION
Mix water with strawberry puree 1 and Glucose.
Heat up to 40ºC.
Separately, mix Fruit Pectin NH with Trehalose.
Sprinkle the solids mixture on top of the puree at 40ºC. Stir until well dissolved.
Bring to a boil and simmer for 1 minute.
Add lemon juice and strawberry puree 2 and mix with a whisk.
Add Basil Natural Aroma and finish mixing.
Film making contact and allow jellifying in the fridge overnight.
To use the glaze, once jellied, blend and use between 35ºC and 40ºC.
