Entremets ,black florets

[Sussan Estela Olaya]

Hi Fllanxa Vladi Salum

If you can’t find pectin, lemon juice alone won’t be enough to achieve the gelification of the jelly. However, you can use other substitutes that can help achieve the desired texture:

▪️Gelatin: This is a common option that can replace pectin. In this case, you can use approximately 12 g of powdered gelatin (pre-hydrated in cold water) to get a texture similar to that of pectin.

▪️Agar-agar: If you’re looking for a plant-based option, agar-agar works well too. It needs to be dissolved in hot water and is used in smaller amounts than gelatin, around 2-3 g to achieve a similar consistency.

Remember to adjust the amount of sugar or acid in the recipe you’re using if you decide to use gelatin or agar-agar, as these ingredients can affect the flavor or final consistency.

We hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Chef Fllanxa!👋

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