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Rommelsbacher FD500 Manual

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1. Add 250 ml of water, salt and chives to a blender and mix for about 20 seconds at high speed.
2. 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.
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!
Balsamic pearls
Serving suggestion: An exciting alternative to traditional salad dressing!
Ingredients: 3 g acidity regulator, 175 ml cold water, 75 g balsamic vinegar, 2 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 175 ml of water.
2. Slowly add the balsamic vinegar 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!
Avocado pearls
Serving suggestion: Serve avocado pearls with tacos or as exciting variety of guacamole to appetizers of
all kinds!
Ingredients: 2 g acidity regulator, 125 ml cold water, 1 avocado (about 125 avocado puree), 1 tsp lemon juice,
3 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 125 ml water.
2. Peel the avocado, remove the pit and finely puree.
3. Slowly add the avocado puree as well as the lemon juice to the previously prepared liquid while
continuing to mix.
4. 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.
5. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
6. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
7. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
8. 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.
9. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain
carefully and serve!
… 33 …


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