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Recipe Step by Step
Step01
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.
Step02
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.
Step03
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.