Carrageenan. Thickening Agent.
Creates a perfect soft gel for Pannacotta, Flan, Pudding, Cuajadas and Drinkable Jellies.
- Doesn't allow freezing and is heatable until about 50°C unless mixed extremely well.
- Vegetarian setting agent, an alternative to gelatine which isn't.
- Size: 800g.
Suitable for vegetarians, vegans and coeliacs.
Carrageenan (E407) (100%).
Allergens highlighted in BOLD.
Recipe - Mango Pannacotta:
Ingredients: 250g milk, 250g cream, 40g Mango paste, 2g SOSA caruba gum (This allows freezing), 25g sugar, 3g SOSA Pro-Pannacotta (Vegetarian setting agent).
- Boil all ingredients, stirring constantly.
- Pour into moulds to set. Silicone moulds are perfect for doing small spheres/truffle size (You will need to freeze if doing spheres in order to turn out).
- Once set, roll into a fruit powder perhaps. The ProPanna Cotta allows you to set a Panna cotta style mousse into any shape. It can also be frozen prior to use and defrosted with no ice crystals.