Mojito jelly

Recipe of Yuri Cestari

High alcohol content. Gelatinous, but cleancutting structure, with rapid defrosting. The sugar syrup base is used to lower the alcohol in the spirit to make it freezable at -18°C. Product with good freeze-thaw cycle stability.

POWERED BY

Gelecta product

Ingredients

  • 350 g lime juice
  • 155 g water
  • 10 g lime zest
  • 10 gmint leaves
  • 165 g white rum
  • 260 g sugar syrup*
  • 70 g GELECTA COLD
  • *FOR SUGAR SYRUP BASE:
  • 300 gwater
  • 450 g granulated sugar
  • 150 g glucose syrup
  • 100 gdextrose
discover the recipe

Sign up for newsletter

You must subscribe to the newsletter to view the recipe.

Name is mandatory.
The last name is mandatory.
Email is mandatory.
Employment is mandatory
Business name si mandatory.
City is mandatory.
You must agree to the privacy policy.
Mojito jelly
Welcome to Gelecta
Creative Pastry Lab.

Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion

Sign up Login
Sign up Login