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Thread Starter 

Dear all,

 

I am going to incorporate the Heston Blumenthale 'burning sorbet' into my menu which I will be serving to customers.

In my country (the netherlands) Gellan F is quite expensive and not readily available through my 'texturas'-provider.

The guy who provides that stuff told me that 'kappa carrageenan' is a good replacement for Gellan F, and is cheaper as well.

 

Does somebody know if the Kappa Carrageenan will also work with the flaming sorbet? And what approximately the right amount is to add instead of the Gellan F??