24 ounces Strawberry purée
5 ounces Granulated sugar
3/4 ounce Sheet gelatin, softened
Yield: 29 ounces
1. Heat the purée to 120°F (49°C). Stir in the sugar mixing until it dissolves.
2. Add the softened sheet gelatin to the warm purée stirring until the gelatin dissolves completely. Immediately pour the mixture in the appropriate mold required as indicated in the formula. Chill or freeze until firm.
3. Yield: 1 lb. 13 oz.
5 ounces Granulated sugar
3/4 ounce Sheet gelatin, softened
Yield: 29 ounces
1. Heat the purée to 120°F (49°C). Stir in the sugar mixing until it dissolves.
2. Add the softened sheet gelatin to the warm purée stirring until the gelatin dissolves completely. Immediately pour the mixture in the appropriate mold required as indicated in the formula. Chill or freeze until firm.
3. Yield: 1 lb. 13 oz.