Gellan Gum - TEXTURAS by Albert and Ferran Adrià Tuna Loin Balsamic caviar

Balsamic caviar

A few drops and the transformation is immediate

and any preparation requiring stable thickening

builds into a clean

the crunch satisfying

Gellan Gum - TEXTURAS by Albert and Ferran Adrià Tuna Loin Balsamic caviarGellan Gum TEXTURAS by Albert and Ferran Adri The most thermally resistant gel in the modernist kitchen. TEXTURAS Gellan Gum is Albert and Ferran Adri's rigid gellan gum a refined gelling agent derived from the natural fermentation of Sphingomonas elodea bacteria, first discovered in 1977 and it holds one extraordinary distinction that places it at the very top of the TEXTURAS gelling hierarchy: it withstands temperatures of up to 90C. Where other