4 replies to this topic

[mm84321]

I have a recipe that calls for vitpris to make a gelee. Will regular pectin be alright to substitute? I have made gels that are similar using agar agar, but I'm unsure if that will work in this application. It is not a thick gel, as it is should be easily spread onto the plate. Thanks.

[Kerry Beal]

I have a recipe that calls for vitpris to make a gelee. Will regular pectin be alright to substitute? I have made gels that are similar using agar agar, but I'm unsure if that will work in this application. It is not a thick gel, as it is should be easily spread onto the plate. Thanks.

Vitpris is apple pectin. You won't get quite the same results if you use a different pectin - but since you need to make something spreadable rather than stiff like a pate de fruit - other pectins would probably do fine. Just not sure of the amount to sub.

[mm84321]

Is vitpris available anywhere in the states?

The recipe calls for 20cl of water, 50g sugar, 15g verbena, and 10g vitpris. Would I be best off adding a little more, or a little less?

[Kerry Beal]

Is vitpris available anywhere in the states?

The recipe calls for 20cl of water, 50g sugar, 15g verbena, and 10g vitpris. Would I be best off adding a little more, or a little less?

Chef Rubber carries it. Not sure how much 'regular' pectin you'd add.

[mm84321]

Thanks. I suppose I'll just play around with the ratios to see. Thankfully none of the ingredients are too costly to experiment with this on. I've got more verbena growing than I know what to do with.