Biozoon Smoothfood GELEA Hot Instant – Shaping Texturiser – 2kg

Easy to use texturiser for shaping pureed food, meat, vegetables and fruits

Smoothfood Gelea Hot is an easy to use innovative food product for use in catering within the healthcare sector and for care of patients at home, creating texture modified shaped food that looks attractive, tastes appealing and resembles the appearance of the intended food.

 

 

Ingredients: maltodextrin, agar agar gelling agent, xanthan thickening agent

 

Download Gelea Hot 6 Step Instructions Gelea Hot 6 steps

 

CHICKEN LEG
with Curry Sauce, Spinach and Basmati rice

Ingredients Chicken thigh

600 g Fried chicken meat

100 ml Rapeseed oil

300 ml Vegetable stock

Salt, ground paprika

40 g GELEAhot

 

Ingredients Spinach

500 g Spinach (chopped, frozen)

500 ml Vegetable stock

30 ml Rapeseed oil

Salt, pepper, nutmeg

40 g GELEAhot

 

Ingredients Basmati rice

600 g Basmati rice (boiled, cold)

300 ml Water (cold)

200 ml Rapeseed oil

40 g GELEAhot

 

Ingredients Curry sauce

500 ml Instant white sauce

150 ml Coconut milk

Curry powder, salt, pepper

 

Preparation for 10 portions

Chicken Leg:

Blend the chicken meat, seasonings, oil and stock to a
very fine puree for 5 minutes, add the GELEAhot and stir
in for approx. 20 seconds then bring the mass to the boil
for one minute. For a more attractive appearance,
sprinkle the mould with a little ground paprika before
filling. Spoon the hot mass into the “Chicken Leg”
silicone mould, use the lid to spread it evenly in the
mould then refrigerate.

Spinach:

Blend the spinach, stock and oil to a very fine puree for 5
minutes. Season to taste with salt, pepper and nutmeg.
Stir in the GELEAhot for approx. 20 seconds then bring the
mass to the boil for one minute. Spoon the hot mass into
a “Spinach” silicone mould, use the lid to spread it evenly
in the mould then refrigerate for approx. 30 minutes at
+6°C.

Basmati rice:

Blend the Basmati rice, water and oil to a very fine puree
for 5 minutes, add the GELEAhot and stir in for approx. 20
seconds then bring the mass to the boil for one minute.
Spoon the hot mass into a “Rice” silicone mould, use the
lid to spread it evenly in the mould then refrigerate for
approx. 30 minutes at +6°C.

Curry sauce:

Bring the white sauce to the boil with the coconut milk
and season to taste.
Heating/serving:
Once the food has cooled down, place it on a plate, cover
and heat at 80°C in a steam oven for approx. 12-15 minutes.
To serve, pour the sauce over the chicken.

Kitchen tips:

The finer the puree, the better the result! We
recommend Robot-Coupe’s Robot Cook and a
pureeing time of 5 minutes.