Culinary Institute of America

Champagne Gel

Preparation info
  • Makes

    1 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Calcium, powdered ¾

Method

  1. Shake the calcium well and scale ¾ oz/21 g into the measured water.
  2. Add the sugar to the purée.
  3. Slowly sprinkle the gellan into the water while whisking vi