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Rommelsbacher FD500 Manual

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Interesting facts
Ingredients
The process of turning liquids into jelly pearls through the spherification technique has been around
since the 1950s. However, it was an extremely arduous, time-consuming and inconsistent task until the
invention of the PERLINO.
The technique works on liquids only. So if you use solid ingredients such as spices, please ensure they
are finely blended into a puree. Strain the puree well before adding the gelling-starch.
• Basic idea: The appliance is perfect for a quick and comfortable preparation of lots of jelly pearls that
will liberate their flavours while bursting in your mouth!
• Principle – When gelling starch is added to a liquid and dripped into a gelling bath, the ingredients
react with each other to form a thin gel membrane. Jelly-like pearls emerge from droplets within seconds.
• Serving and preservation – For an optimal burst-in-mouth effect, serve within 15 minutes. For short-
term storage, keep the pearls refrigerated in a container with a lid before serving. Depending on the
recipe, the jelly pearls can keep their shape for half an hour or even several hours. Usually, however, the
jelly pearls lose their volume with increasing storage time and in the same process release water.
Starter Set (included in the scope of supply, depending on the model type)
The starter set consists of three ingredients: gelling starch, gelling powder and acidity regulator:
• Gelling starch: The gelling starch is a thickening agent (sodium alginate), that must always be added
to your liquid that should be transformed to jelly pearls.
• Gelling salt: The gelling salt (calcium chloride) must always be dissolved in the water bath into which
you will drop the gelling mixture.
• Acidity regulator: Gelling mixtures made of sour ingredients, such as citrus juices or vinegar, require
the addition of an acidity regulator. The acidity regulator (sodium citrate) is always used with sour
ingredients in conjunction with the gelling starch to achieve the proper consistency. The more acidic an
ingredient, the more acidity regulator is necessary. However, usually a knife tip is enough. More acidity
regulator than gelling starch is only necessary for recipes with marginal ingredients.
ATTENTION: The acidity regulator has a sour-salty taste, so do not add more than necessary to avoid
affecting the individual taste of the jelly pearls.
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