Castell Banana Panela Gum Syrup
yield
ingredients
- Panela
- Arabic gum
- Banana leaves
- Water
Tools: Seal bag, vacuum sealer,scale, sous vide, cambro, knife, cutting board.
preparation
Weigh the panela. In a cooking pot add the double of Panela weight of water, use a hot plate, turn the heat to 360F and heat up the water letting the Panela dissolve. Reduce the mix for 5 min, let rest, and weigh.
Add the mix into a sealing bag, from the total weight add 10% of the weight of the banana leaves and 3% grams of Arabic gum. Once the ingredients are secured in a protective vacuum-sealed bag, placed them in a 145 F temperature-controlled water bath with sous vide for 2 hours, let it rest, and transfer the liquid to an airtight container. Label and reserve in the refrigerator.
Sourcing Info: