You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
01
NAMA INSPIRATION STRAWBERRY
156g + 156gInspiration Strawberry
122g Lemon crusher
23g Caster sugar
9g Pectin Yellow ribbon (PG879G)
28g Trehalose
24g Caster sugar
100g Water
Heat the strawberry inspiration, water and puree together in a saucepan. When it reaches around 40°C, add a mixture of granulated sugar and pectin, stir and boil. Add trehalose and heat again to bring the Brix to 58-59. Add the melted inspiration to a saucepan and mix. pour on a framed silpat.
02
NAMA INSPIRATION PASSION FRUIT
167g +167gInspiration Passionfruit
122g Water
9g Pectin yellow ribbon (PG879G)
28g Trehalose
22g Syrup of glucose
100g Coconut milk
Heat the inspiration passion, water and coconut milk together in a saucepan. When it reaches around 40°C, add a mixture of granulated sugar and pectin, stir and boil. Add trehalose and heat again to bring the Brix to 58-59. Add the melted inspiration to a saucepan and mix. pour on a framed silpat.
03
NAMA INSPIRATION YUZU
167g + 167gInspiration Yuzu
122g Water
9g Pectin yellow ribbon (PG879G)
28g Trehalose
22g Syrup of glucose
100g Mango with sugar pulp
Heat the inspiration yuzu, water and Mango puree together in a saucepan. When it reaches around 40°C, add a mixture of granulated sugar and pectin, stir and boil. Add trehalose and heat again to bring the Brix to 58-59. Add the melted inspiration to a saucepan and mix. pour on a framed silpat.