At Home With Lorraine Kelly 2017 - 169
A multi-functional, gluten
free, highly dispersible instant
thickening starch for use in
both hot and cold applications,
Ultratex is a must-have
product for any kitchen. If
you're looking to create the perfect
uid gel or stock, it is very uick and
easy. Just add to vegetable or fruit juice,
milkshake, smoothies, stock, sorbet,
cream, or any avoured li uid. t is
Tasteless and colourless
Used to thicken juices, sauces, stocks,
drinks to the texture of your choice
erfect for making uid gels.
This totally natural product is
approved by the organic Soil
Association for use in organic
products and is 100% pure
premium uality ectin po der.
It is ideal for making excellent
tasting jams, marmalades,
chutneys and fruit jellies (pâte
de fruit . ectin ellies are also heat
resistant so they can be served
on hot dishes. Specially developed for
ams and marmalades, it ill provide
a high gel strength, e cellent avour
release and a slo setting. ou can
Add to fresh fruits and berries
to produce jams, marmalades
Make fruit jellies (pâte de fruit)
Create heat resistant jellies
se to thicken li uids.
A natural, vegetarian and
agent. se in a ide variety of
s eet and savoury recipes. t is
uitable for s eet and
orks ell ith all types
of dairy, milk and soya
Is non-GMO and gluten free.
s o all
From horseradish and
acorn to candy floss and
strawberry mojito, the
Flavour Drops come in
a whopping 68 tastes!
esigned mainly for ice creams and
sorbets, but can also be used to
improve texture and consistency in
baked products. By adding a small
amount of Silk Gel to a traditional base,
this ill allo the production of silky,
soft ice cream or sorbet that is
smooth on the palate. ou can
Add it to ice creams and
sorbets to improve texture.
Add a small amount can be
added to stabilise hipped
creams and sauces.
Improve the texture of
doughs, breads and sponge.
Try this delicious dish made using
Vegi Gel. Serve it with a pickled
onion, a sprinkle of herbs and a
drizzle of coriander oil.
Handful of edamame beans
200g Dashi (Japanese soup stock)
10g tamari (or soy sauce)
Pinch of salt
3g Special Ingredients Vegi Gel
Thinly slice the mushrooms
then fry with a tiny bit of oil
until cooked and browned.
Finish them off with a splash of
tamari or soy sauce.
Layer the mushrooms with
edamame beans and chopped
chives tightly packed into the
Heat the Dashi, tamari,
salt and Vegi Gel to a simmer
then pour the liquid over
the mushrooms. Leave to set
in the fridge.
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