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Rommelsbacher FD500 Manual

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Each proposal is based on a basic recipe with individual variation and combination possibilities. Depending
on the ingredients used (depending on manufacturer and freshness condition), the ideal matching result
may differ - this is completely O.K. and due to manufacturing and measuring tolerances. If a recipe does
not work the first time, we always recommend to make a second try.
Important note regarding the weight and quantity information: You will achieve the best and most
comfortable dosage when using a precision scale. If this is not at hand, the following information can be
used as a rule of thumb:
• A leveled teaspoon of gelling starch corresponds to an average of 1.5 to 2.0 g.
• A heavily heaped teaspoon to about 4 to 5 g.
• A heaped teaspoon of gelling salt and acidity regulator averages 5 to 6 g.
FRUITY CREATIONS – Fruity-fresh pearls for refining desserts, drinks and salads
Strawberry pearls
This recipe can be used with any type of syrup and the pearls are great for garnishing cakes, ice cream,
crêpes and much more!
Ingredients: 150 ml water, 100 g strawberry syrup (or other flavor), 2 g (icing) sugar, 3 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml water
1. Blend 150 ml water with strawberry syrup.
2. Mix sugar and gelling starch, slowly spread the mixture on the liquid and blend until the powder is fully
absorbed by the liquid and no more lumps are visible.
3. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
4. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
5. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
6. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath.
Then let the jelly pearls rest for 1 minute.
7. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain
carefully and serve!
Orange pearls
Ingredients: 3 g acidity regulator, 100 ml water, 150 ml orange juice, 3 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml water
1. Dissolve the acidity regulator completely in 100 ml water.
2. Slowly add orange juice by stirring constantly.
3. Slowly spread the gelling starch onto the juice mixture and blend until the powder is fully absorbed by
the liquid and no more lumps are visible.
4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath.
Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain
carefully and serve!
Recipes
… 30 …


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