A simple cold process emulsion that can be adapted to create different textures by increasing or decreasing the percentage of carrier oils and AroEmul AOF
Method:
- Combine all Stage 1 (fat stage) materials together.
- Start stirring the AroEmul AOF Bio or AroEmul AOF quickly until it goes slightly opaque. An electric mixer with a spiral dough hook is excellent for this but we have found that a stick blender is too fast.
- Add a small amount of the Stage 1 oil blend and stir into the AroEmul AOF Bio or AroEmul AOF until it is fully absorbed. The mixed oils will be absorbed into the emulsifier like a sponge.
- Continue to add small amounts of oil and stir in until all ingredients are absorbed. The gelée should thicken more after every oil addition.
- Keep adding more oil a little at a time. Do not add a large amount in one go. It must be fully incorporated after each addition by stirring.
- When all ingredients are fully incorporated, jar and label.
- When the oily gelée is mixed with water, it emulsifies immediately into a very thin, runny milk, losing all texture.
