Iota

Description

For making hot or cold soft gelledproducts.

It is a fiber-type carbohydrate.

It is a type of carrageenan extracted from different varieties of red algae, among which Chondrus Crispus stands out.

It is extremely efficient.

A 400 g package is sufficient for approximately 2000 servings of 100 g per serving.

Characteristics and applications:

• It is presented as a finely ground powder.
• It is mixed cold with strong agitation and brought to boiling point. Gelation is relatively fast.
• For making hot or cold soft gelled products. Ideal for custards, sauces, soups and creams.
• Particularly interesting for making oil flans.
• Dosage to obtain very soft gelled products: 1-7 g/l.
• Dosage to obtain soft but consistent gelled products: 7-12 g/l.

IÖTA – RECIPES

FRUIT CRÈME CARAMEL

200 g Fruit juice
3 g Töufood Iöta
Mix the fruit juice with the Iöta with a stick blender.
Heat until boiling. Place in crème caramel moulds
and leave to cool, preferably, in the fridge.

MUSCATEL GEL

250 g Muscatel
20 g Sugar
3 g Töufood Iöta
Mix 50 g of Muscatel with the Iöta with a stick
blender, at room temperature. Heat, stirring
constantly until boiling. Remove from heat and
mix with the rest of the wine. Place in moulds and
leave to cool, preferably, in the fridge.

TOMATO WATER AND OIL CRÈME CARAMEL

100 g Clarified tomato water
100 g Extra virgin olive oil
2,5 g Töufood Iöta
Mix the tomato water with the Iöta, with a stick
blender. Heat until boiling. Add the oil, gently,
preferably in a metallic container with rounded
bottom. The oil must be added as with an “alioli”
sauce. Do not use a stick blender. Place in crème
caramel moulds and leave to cool, preferably, in
the fridge.

COCONUT CRÊME CARAMEL

300 g Coconut milk
100 g Cream 35%
40 g Sugar
3 g Töufood Iöta
Mix all the ingredients with a stick blender, at
room temperature. Heat, stirring constantly until
boiling. Remove from heat, place in the
appropriate moulds and leave to cool, preferably,
in the fridge.

CHOCOLATE NATILLAS

500 g Milk
120 g Egg yolk
100 g Sugar
150 g Chocolate 70%
20 g Butter
4 g Töufood Iöta
Beat the yolks with the sugar. Add milk and the
Iöta and disperse thoroughly, with a stick blender.
Heat, stirring constantly until boiling. Remove
from heat and strain. Place in the appropriate
moulds and leave to cool, preferably, in the fridge.

CLASSIC PANNA COTTA

100 g Cream
60 g Sugar
10 g Vanilla sugar
3 g Töufood Iöta
Mix the milk cream and the sugars and pass
through a fine sieve. Add the Iöta and disperse
thoroughly, with a stick blender. Heat until boiling.
Place in suitable moulds. Cool, preferably in the
fridge.

CREAMY RICE PUDDING

300 g Boiled rice
300 g Milk
300 g Cream
15 g Sugar
3 g Töufood Iöta
With a blender, mix the rice with the milk, the milk
cream and the sugar. Pass it through a fine sieve.
Add the Iöta and disperse thoroughly, with a stick
blender. Heat until boiling. Place in suitable
moulds. Cool, preferably in the fridge.

STRAWBERRY AND RASBERRY COMPOTE

140 g Strawberry purée
100 g Raspbërry purée
20 g Sugar
1,5 g Töufood Iöta
Mix all the ingredients with a blender. Heat the
mixture until boiling point. Let it gelify and beat
again