Gellan Gum 125g

Gellan gum is a gelling agent made by fermenting a bacterium on a plant-derived sugar, then dried into a fine powder. G. Detou packs it in a 125 g tub under its own label, with a single ingredient: gellan. It works at very low doses: the label states it sets from 0.1%, with a recommended dose of 1 to 5 g per kilo of mixture. Compared with gelatine, it has two advantages in the kitchen: it withstands heat, so a gel can be served warm or go into the oven, and it stays stable in acidic mixtures, which suits citrus or red fruit juices. It contains no animal products.

The set is clean and neat in the mouth, with no taste. Use it for a pipeable fruit gel, an entremets insert, a glaze, pearls or a sheet of jelly cut out with a cutter. It works alone or with other gums, such as xanthan or locust bean gum, to soften the gel. Disperse the powder in the cold liquid with a whisk, then bring to the boil to activate it; the gel sets as it cools.

Keep the tub tightly closed and dry. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.