Coconut jelly

Recipe of Yuri Cestari

Perfect structure for cutting. The coconut fats make it creamier and more gelatinous. Excellent freeze-thaw cycle stability; longer defrosting due to presence of fats.

POWERED BY

Gelecta product

Ingredients

  • 780 g coconut purée
  • 70 ggranulated sugar
  • 50 gglucose syrup
  • 40 g dextrose
  • 60 g GELECTA COLD
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Coconut jelly
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