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Rommelsbacher FD500 Manual

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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!
Coconut pearls
Ingredients: 200 ml cold water, 50 g coconut flakes, 3 g sugar, 2 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml of water.
Tip: As an alternative to coconut flakes, you can also use 200 ml coconut milk (from the can) mixed with
100 ml water (mixing ratio 2:1).
1. Grind the coconut flakes very finely.
2. Mix coconut powder, sugar and gelling starch, slowly spread the mixture onto the 200 ml of water 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!
Honey-olive oil pearls
Ingredients: 1 g acidity regulator, 125 ml olive oil, 125 ml warm water, 10 g honey, 5 g (icing) sugar,
3 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml water
1. Dissolve the acidity regulator completely in 125 ml water.
2. Slowly add olive oil and honey by stirring constantly.
3. Mix sugar and gelling starch, slowly spread the mixture onto the 200 ml of water 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!
CREATIONS FOR HEARTY MEALS – Perfect for refining main dishes, salads and snacks
Chive pearls
Serving suggestion: Excellent for refining soups and chilies or cheese and crackers!
Ingredients: 250 ml cold water, 20 g chopped chive, 1 g salt, 2 g (icing) sugar, 2 g gelling starch.
For the gelling bath: 4.5 g gelling salt, 500 ml water
… 32 …


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