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Professional
Oabika Gel
Made with Oabika - Gold of the pod
An original recipe from David Briand & Baptiste Sirand
2 stepsMakes 50 pieces
Recipe Step by Step
01
CITRIC ACID SOLUTION
1.5g Mineral water
1.5g Citric acid
Warm the water slightly and incorporate the citric acid. Mix and leave to dissolve.
02
OABIKA 74°B GEL
200g Mineral water
180 g OABIKA
25g Sugar
5g Yellow Pectin
130g Sugar
3g Citric acid solution
Heat the water along with the OABIKA.
Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of sugar.
Bring to a boil before adding the remaining sugar.
Cook the mixture at 229°F (108°C) i.e. about 74°Brix.
Add the citric acid solution.
Pour into silicone molds.
Roll in sugar after 24 hours of leaving to set.
Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of sugar.
Bring to a boil before adding the remaining sugar.
Cook the mixture at 229°F (108°C) i.e. about 74°Brix.
Add the citric acid solution.
Pour into silicone molds.
Roll in sugar after 24 hours of leaving to set.
Assembly and finishing
“Through this recipe, we wanted to create a simple sweet treat, to stand the test of time, while preserving the character of this unique product. The composition of Oabika allows it to be made into a jelly, which is less sweet than a fruit paste, with floral notes, a freshness and natural acidity that is unique to concentrated Oabika. Oabika retains its amber color, and when cooked at 74°B, produces the perfect texture for tasting.”