Green Apple and Lime jelly
Recipe of Yuri Cestari
Excellent cutting stability, good freeze-thaw performance. Natural separation between the fibre of the apple and the lemon juice resulting from their cold-working (the apple pectin is not stimulated to work).
Ingredients
- 560 g apple purée
- 120 g lime juice
- 10 glime zest
- 140 g granulated sugar
- 100 g glucose syrup
- 70 g GELECTA COLD
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