Orange Creamy - Inulin - Texturizers · Technological Sugars

ORANGE CREAMY
250 g Orange purée
50 g Sosa Inulin
30 g Sugar
Mix the Inulin and the sugar in a bowl.
Beat the orange purée and slowly sprinkle the mix of solids without stopping to beat.
Strain and heat up to 70ºC. Be careful not to exceed this temperature.
Mould in the desired mould. It is important to completely full the holes, due that it must be filmed making contact in order to avoid the appearance of a superficial layer.
Cover with plastic film making contact.
Let set in the fridge for about 30 minutes. After that, freeze.
Once frozen, unmould and apply.

[@Ana-dt2gc]

Es impresionante !!! Gracias por hacer videos tan profesionales y técnicos. 🙂🙂🙂

[@coralgonzalez6095]

Sois los mejores !!

[@jesuspanos5064]

Hola. Que habéis hecho con el cremoso de naranja una vez desmoldadlo y descongelado?
Que es la foto del montaje final?

[@estoyrayao]

Narnaja😂