714032

Rommelsbacher FD500 Manual

31
Zoom out
Zoom in
Previous page
1/36
Next page
31
Red currant pearls
Ingredients: 3 g acidity regulator, 125 ml cold water, 125 ml red currant juice, 5 g (icing) sugar, 2 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml water
1. Dissolve the acidity regulator completely in 125 ml of water.
2. Slowly add blackcurrant juice by stirring constantly.
3. 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.
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!
Tomato pearls
Serving suggestion: For a delicious appetizer, fill fresh basil leaves with tomato pearls, add salt and
pepper, sprinkle with olive oil and serve the stuffed leaves on mozzarella slices!
Ingredients: 3 g acidity regulator, 50 ml cold water, 200 ml fresh tomato juice, 2 g sugar, 2 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml water
1. Dissolve the acidity regulator completely in 50 ml water.
2. Slowly add tomato juice by stirring constantly.
3. 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.
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!
DESSERT PEARLS – Perfect for refining and garnishing desserts
Coffee Pearls
Serving suggestion: Coffee pearls can be served on cakes, ice cream or even in cocktails! This recipe
can be applied to all hot beverages that do not include any milk or calcium-
containing components.
Ingredients: 200 ml cold coffee, 2 g (icing) sugar, 2 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml water
1. Let the coffee cool.
2. Mix sugar and gelling starch, slowly spread the mixture on the coffee 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.
… 31 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Rommelsbacher FD500 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Rommelsbacher FD500 in the language / languages: English, German as an attachment in your email.

The manual is 2,3 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info