Texturas recipes spreads - Flipbook - Page 14
GELIFICATION
Figs with Honey Jelly
Ingredients for 4 servings
For the caramelised honey water
250g rosemary honey
150g water
For the honey jelly
200g of caramelised honey water
(see above)
8 doses of KAPPA
Other ingredients
Figs
Honey Jelly
Instructions
Caramelised honey water
•
Put the honey in a saucepan and bring to a boil until
it begins to caramelise (it should reduce by half ).
•
Add a little water and stir with a whisk to dissolve
the honey in the water.
•
Keep adding water until the total amount weighs
200g.
Honey jelly
•
Dissolve the KAPPA in the honey water. Bring to a
boil, stirring constantly.
•
Cut the figs into quarters.
•
Dip the cold figs in the hot gelatine with the tongs.
Serve
Tips & suggestions
The flavour of the honey
jelly may vary in intensity
depending on the extent to
which the honey is reduced
and caramelised.
The figs can be substituted
by other kinds of fruit with a
similar consistency.
Gelatine coated fruit is ideal for
decorating cakes and tarts.
