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Recipe Step by Step
Step01
NAMA INSPIRATION STRAWBERRY
156g + 156g Inspiration 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.
Step02
NAMA INSPIRATION PASSION FRUIT
167g +167g Inspiration 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.
Step03
NAMA INSPIRATION YUZU
167g + 167g Inspiration 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.