Pineapple and rosemary jelly

Recipe of Francesco boccia
World Pastry Champion

POWERED BY

Gelecta product

Ingredients

  • 20 g GELECTA COLD
  • 325 g pasteurized pineapple puree
  • 5 drops citric acid solution 1:1
  • 8 g candied rosemary
  • 38 gsugar
  • CANDIED ROSEMARY
  • 13 g fresh rosemary
  • 50 gsugar
  • 50 gwater
  • 50 g glucose syrup (60DE)
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Pineapple and rosemary jelly
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