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Low or High Acyl Gellan Gum for chicory root ice cream


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I'm making the following chicory root and potato desert https://www.greatbritishchefs.com/recipes/chicory-root-potato-recipe for the penultimate christmas lunch desert course. The recipe says to add some gellan gum to a chicory root ice cream. I'm not sure whether to add some high or low acyl gellan gum?


I'm guesing gellan F (low acyl) as the recipe says to heat the mixture to 80C?






P.S i've decided to add some gold leaf on top for good measure!

Edited by Smithy
Corrected title spelling (log)
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