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About replacing ‘Gellan’
I am taking ‘Flor de croissant de frambuesa’.
It is not possible to obtain something called ‘Gellan’. Is there anything that can replace it?
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2 Respuestas
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Level:
Scoolinary Team
Hi 민기 차.
Welcome to the Scoolinary community! Thank you for your question.
Don’t worry, there are a few options to replace gellan in the recipe without significantly affecting the final result.
Gellan is a gelling agent that provides a firm yet elastic texture and remains stable at room temperature. As an alternative, you can use:
Agar-agar – This is the easiest substitute to find. However, agar produces a firmer and more brittle texture compared to gellan, so some adjustments are needed.
Ratio: Use 8-10 g of agar-agar instead of 12 g of gellan.
Preparation: Dissolve it well in the purée and syrup, bring to a boil for 1-2 minutes, and then continue with the recipe as usual.
Pectin NH – You’re already using this in the compote, and it also works well for gelling fruit-based mixtures. The texture will be softer than with gellan, but if you don’t need the gel to withstand high temperatures, this is a good option.
Ratio: Use 15-18 g of pectin NH instead of 12 g of gellan.
Preparation: Mix it with a little sugar before adding it to the purée to prevent clumping, then bring it to a boil to activate.
If you’re aiming for the exact texture of gellan, some experimentation might be needed, but agar or pectin NH will get you quite close.
Which of these options seems easier for you to try? Have you worked with agar-agar or pectin NH before?
Best regards.
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Level:
Scoolinary Team
Hey there Chef 민기 차 !👋
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