Petitel jelly pearls
Ref : NISETH1
€7.25
Tax Included
Petitel gelled pearls or “mizutamago” are a new culinary technique called spherification. In its original form, spherification was invented by Ferran Adria, chef of the former Spanish restaurant “El Bulli”.
Petitel or Mizutamago is an advanced version of spherification culinary technique that can be used easily by anyone, and consists of coating gelatin beads with a liquid.
This technique is very easy to use, simply soaking it in a flavored or colored water-soluble liquid for around 24 hours. As taste, color and aroma depend on user's expectations, this technique is suitable for creative chefs in all food areas, including cooking, sweets and beverages, as well as Japanese, Western and Chinese cuisine.
You can season pearls simply by dipping them in flavored liquid. Petitel pearls can be seasoned in a variety of ways and used for different purposes such as cooking, sweet cocktails, drinks..., as an accent of taste, decoration and originality
Situations in which the product can be used:
・Decorating and staging special foods and drinks for weddings, parties, etc.
・To serve dishes that must not drip (in-flight meals, nursing meals, etc.).
Directions for use:
• Transfer gelled pearls to a colander, then dip in water and rinse lightly.
• Measure Petitel mizutamago jelly pearls quantity to be used and prepare same quantity of flavored liquid.
• Place the gelled pearls and flavored liquid in same container, close and refrigerate for around 24 hours.
• Use pearls within 48 hours of marinating and chilling.
Flavored liquid :
1. Do not use oil or fatty substances (crème fraîche, etc.).
2. When flavoring fruit, we recommend that you use syrup or concentrated or strong fruit juices, as you may get the impression that taste is light with ordinary juice. In the case of syrup, we recommend soaking it for 24 hours or diluting it with water. Fruit juices, vegetable juices and other types of juice containing large particles may have a weak taste or color because the large particles cannot penetrate. Hard-to-drink pure fruit juices, such as lemon, penetrate well. However, coloring is close to transparent.
3. When dipping into highly concentrated liquids such as syrup, dilute with 10-20% water (concentrated fruit juice or syrup penetrates more easily than pure fruit juice).
4. Please dissolve highly concentrated products (condensed milk, wasabi paste, etc.) in water. When immersed in a strongly acidic liquid, the resistance of the outer coating may decrease slightly over time.
5. Alcohols may harden inside gel pearl.
6. If the temperature of the liquid is below 100°C (broth, soup), you can also place Petitel pearls in it.
7. Use containers in which the mizutamago can be soaked completely in flavored liquid.
8. It is possible to store it in a bottle in flavored liquid and boil it to sterilize it, but the expiry date must be set under your responsibility.
NISETH1
Data sheet
- best before :
- 31/08/2025
- Weight
- 1 kg
110 g - Packaging
- 110g sachet and 1Kg aluminized sachet.
- Ingredients
- water, gelling agent (E327, E401), thickener (E417, E466, E414, E440(i), E412), grapefruit seed extract, acidifier E330
- Storage
- Store at room temperature, avoiding high temperatures, humidity and direct sunlight.
- Precaution
- Caution: recommended storage temperature for unopened packs is 25°C or less.
- Nutritional values
- Per 100 g : energy 3 kcal (14 kJ) ; fat less than 0,5g, of which saturates less than 0,1g ; carbohydrate less than 0,5g, of which sugars less than 0,5g ; dietary fiber 0,9g; protein less than 0,5g ; salt 0,06g.
- Recommandation
- After opening, keep refrigerated and consume as soon as possible. Expiration date after seasoning varies according to the flavoring liquid, so please supply the product appropriately on your own responsibility.
Related Products
Petitel gelled pearls or “mizutamago” are a new culinary technique called spherification. In its original form, spherification was invented by Ferran Adria, chef of the former Spanish restaurant “El Bulli”.
Petitel or Mizutamago is an advanced version of spherification culinary technique that can be used easily by anyone, and consists of coating gelatin beads with a liquid.
This technique is very easy to use, simply soaking it in a flavored or colored water-soluble liquid for around 24 hours. As taste, color and aroma depend on user's expectations, this technique is suitable for creative chefs in all food areas, including cooking, sweets and beverages, as well as Japanese, Western and Chinese cuisine.
You can season pearls simply by dipping them in flavored liquid. Petitel pearls can be seasoned in a variety of ways and used for different purposes such as cooking, sweet cocktails, drinks..., as an accent of taste, decoration and originality
Situations in which the product can be used:
・Decorating and staging special foods and drinks for weddings, parties, etc.
・To serve dishes that must not drip (in-flight meals, nursing meals, etc.).
Petitel jelly pearls
€7.25
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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