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Posted

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.

Posted

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.

Posted

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?

Posted

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.

Posted

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.

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