Encapsulation

[Chefjpk]

I am making foie gras "truffles." If I wanted to envelope, popsicle style, the .5 oz foie ball with a truffle juice. Should I use a Kappa, LBG mix into the juice. Any advice on this would be appreciated.

Thanks,

Johnny

[mm84321]

I think kappa will work, 10 grams per liter. Are you just using truffle juice? I wouldn't use it straight. Mix it with something. Duck consommé would be nice.

[Baselerd]

Are these hot or cold? I haven't done too many gel encapsulations, but from my experience I had great luck with the MC "best bets" for coating gels using the low-acyl + high-acyl gellan mixture. It gives a nice firm texture and can be served hot.

If your serving it cold you can use gelatin too, which is a bit less error prone.