FD 500/S - Uncategorized Rommelsbacher - Free user manual and instructions

Product Type	Food Designer (jelly pearl maker)
Brand	Rommelsbacher
Model	FD 500/S (Perlino)
Power Supply Unit	Input: 100-240 V~ 50/60 Hz, Output: 5 V = 1 A
Appliance Power	5 V = 5 W
Protection Class (Appliance)	III
Protection Class (Power Supply)	II
Max Filling Quantity	200 ml
Max Continuous Operating Time	5 minutes
Required Cooling Time	At least 5 minutes
Nozzle Sizes	Small (approx. 3 mm pearls) and Large (approx. 5 mm pearls)
Included Accessories	2 nozzles, protective cap, lid, starter set (gelling starch, gelling salt, acidity regulator)
Recommended Use	Creating jelly pearls from liquids (juices, syrups, purees, etc.)
Cleaning	Do not immerse; rinse filling funnel with warm water and detergent; clean nozzle and outlet thread with soft brush
Safety	Do not operate without protective cap; keep away from children; use only with original accessories; unplug after use
Disposal	Do not dispose with household waste; recycle at municipal collection point

Frequently Asked Questions - FD 500/S Rommelsbacher

How do I clean the FD 500/S after use?

After each use, remove the lid and rinse the filling funnel with warm water and dishwashing detergent. Then fill with clean water and run the appliance until empty. Unscrew the nozzle and clean it with a soft brush. The housing can be wiped with a damp cloth. Never immerse the appliance or power supply in water.

What should I do if the jelly pearls melt when dropped into the gelling bath?

This can happen if the gelling mixture is not optimal. Try adding more gelling starch (a knife tip at a time) or acidity regulator (for acidic ingredients). Also check the gelling bath: add a little more gelling salt or prepare a fresh bath if heavily used. Ensure air bubbles have escaped from the mixture.

Why are the jelly pearls noodle-shaped instead of round?

Noodle shapes indicate the mixture is too thick. Dilute with water or increase dropping distance (hold the appliance higher). If the ingredient is acidic, add acidity regulator. Also ensure the mixture has no air bubbles.

How do I get rid of the salty aftertaste in the pearls?

Rinse the jelly pearls gently in cold, clear water after removing from the gelling bath. Do not leave them in the bath longer than necessary (about 1 minute is enough).

Can I use any liquid to make jelly pearls?

The appliance works with liquids only. Solid ingredients must be finely pureed and strained. Avoid calcium-containing liquids (e.g., milk) as they can react with the gelling salt. Highly acidic liquids may require acidity regulator.

What is the maximum operating time?

The appliance is designed for a maximum continuous operating time of 5 minutes. After that, let it cool down for at least 5 minutes to prevent pump damage.

How do I prepare the gelling bath?

Dissolve about 4.5 g of gelling salt (calcium chloride) in 500 ml of demineralized water. Stir until completely dissolved. The water should be cool or at room temperature. Hard water may require distilled water.

My appliance makes loud noises and no drops come out. What's wrong?

Loud noises indicate a clogged hose. Clean the appliance as described in the cleaning section. If the mixture is too thick, dilute it. Check the nozzle for blockages.

How should I store jelly pearls?

For best burst-in-mouth effect, serve within 15 minutes. For short-term storage, keep refrigerated in a sealed container. Pearls lose volume over time and release water.

Can I purchase replacement ingredients?

Yes, gelling starch, gelling salt, and acidity regulator are available from specialty stores and online retailers (e.g., www.wuerzteufel.de). Dosage may vary by quality.

USER MANUAL FD 500/S Rommelsbacher

Abstract geometric pattern with interlocking vertical lines inside a circular frame (no text or symbols)

ROMMELSBACHER

Black-and-white photo of a Perbino milk carton with two frosted glasses, surrounded by various seafood and chocolate containers on a table (no text or symbols visible on main objects)

FD 500

Food Designer

Produktbeschreibung / Product description

GB Instruction manual....20

Page

Product description ......2

Introduction....20

Intended use 20

Technical data....20

Scope of supply....20

Packing material 20

Disposal/recycling 20

For your safety 21

General safety advices 21

Safety advices for using the appliance....22

Safety advices for working with gelling salt.....22

Prior to initial use....22

Operating the appliance 23

Important notes for operating the appliance ...23

Selection of the appropriate nozzle......23

Preparing the appliance for use 23

Connecting the appliance to the power supply....23

How to create jelly pearls – a step-by-step guide ....24

Preparing the gelling starch solution .....24

Pouring the gelling preparation into the filling funnel....24

Preparing the gelling bath....24

Creating jelly pearls 25

Taking jelly pearls out of the gelling bath .....25

Rinsing jelly pearls in clear water....25

Cleaning and maintenance 26

Interesting facts....27

The ingredients ......27

Starter-set 27

Gelling starch....27

Gelling salt......27

Acidity regulator 27

Consistency & mixing ratio 28

Subsequent purchase of ingredients......28

Troubleshooting......28

Recipes 30

Einleitung

Illustration of a laboratory setup with a beaker, a pipette, and liquid (no text or symbols)

Simple line drawing of a triangular object and a cylindrical container with liquid, no text or symbols present.

Simple line drawing of a container with liquid and a droplet pouring from inside (no text or symbols)

Illustration of a droplet being poured into a container with liquid (no text or symbols)

Illustration of a container with a spoon lifting a granular substance above it (no text or symbols)

Illustration of a faucet pouring liquid into a beaker with a spoon (no text or symbols)

We are pleased you decided in favour of this innovative appliance and like to thank you for your confidence. Its easy operation as well as the varied applications will certainly impress you as well. To make sure you can enjoy using this appliance for a long time, please read through and carefully observe the following information. Keep this instruction manual safely. Hand out all documents to third persons when passing on the appliance. Thank you very much!

Intended use

The appliance is designed to produce jelly pearls from different foods and should only be used with ingredients recommended by the manufacturer. The device must only be operated with the included PS06H050K1000ED power supply unit. Any other use or modification of the appliance is not intended and is considered as improper use. For damage arising from any improper use, the manufacturer does not assume liability.

Technical data

Only connect the appliance to a power socket installed according to regulations. The rated voltage must comply with the details on the rating label. Only connect to alternating current.

Power supply unit:

Input: 100 – 240 V\~ 50/60 Hz

Output: 5 V = 1 A

Protection class: II

Appliance:

Nominal Power: 5 V = 5 W

Protection class: III

Maximum fi lling quantity: 200 ml

Scope of supply

Check the scope of supply for completeness as well as the product and all accessory parts for damage (see product description page 2) immediately after unpacking.

Packing material

Do not simply throw the packing material away but recycle it.

Deliver paper, cardboard and corrugated cardboard packing to collecting facilities.

Also plastic packing material and foils should be disposed of in the intended collecting containers.

In the examples for the plastic marking: PE stands for polyethylene, the code figure 02 for PE-HD, 04 for PE-LD, PP for polypropylene, PS for polystyrene.

Disposal/recycling

According to the Waste Electrical and Electronic Equipment Directive, this product must not be disposed of with your normal domestic waste at the end of its lifespan. Therefore, please deliver it at no charge to a municipal collection point (e.g. recycling center) for the recycling of electrical and electronic equipment.

Please approach your local authorities for all disposal options.

WARNING: Read all safety advices and instructions! Non-observance of the safety advices and instructions may cause electric shock, bad injuries and/or burns!

General safety advices:

• Children from the age of 8 may operate the appliance, if they are supervised or if they have been instructed in the safe use of the appliance considering any risks resulting from it.
• Cleaning and maintenance by the user must not be carried out by children, unless they are older than 8 years and supervised.
• Always keep children under the age of 8 away from the appliance and the power cord. Children must not play with the appliance.
• This appliance may be used by persons with impaired physical, sensory or mental abilities or with lack of experience and knowledge, if they have been supervised or instructed in the safe use of the appliance and have understood the dangers involved.
• Keep packing material like e. g. foil bags away from children.
• Do not operate this unit with an external timer or a separate tele-control system.
• Prior to each use, check the appliance and the attachments for soundness. Do not operate it in case it has been dropped or shows visible damage. In these cases, disconnect the power supply and have the appliance checked by a specialist.
• When laying the power cord, make sure that no one can be entangled or stumble over it in order to avoid that the appliance is pulled down accidentally.
• Keep the power cord away from hot surfaces, sharp edges and mechanical forces. Check the power cord regularly for damage and deteriorations. Damaged or entangled cords increase the risk of an electric shock.
• To disconnect the appliance or to remove the connector plug from the appliance, only pull the plugs and never the cords.
• Never immerse the appliance, plug-in power supply, power cord and connector plug in water for cleaning.

• Do not store the appliance outside or in wet rooms.

• This electrical appliance complies with the relevant safety standards. In case of signs of damage to the appliance, plug-in power supply, power cord or connector plug unplug the appliance immediately. Repairs must be carried out by authorized specialist shops only. Improper repairs may result in considerable dangers for the user.

• Improper use and disregard of the instruction manual void all warranty claims.

Safety advices for using the appliance:

For a safe switch-off, pull the plug-in power supply unit out of the socket after each use!

Thus, act with caution:

• Avoid any no-load operation and do not handle it with wet hands!
• Always unplug the plug-in power supply unit when not in use and before cleaning!
• Only use original accessories!
• Do not operate the appliance near sources of heat (oven, gas flame, etc.) or in explosive environments, where inflammable liquids or gases are located!
• Place the appliance beyond children's reach!

Safety advices for working with gelling salt (calcium chloride)

ATTENTION: Risk of injury!

• The gelling salt, like any other salt (even like common table salt), can cause severe eye irritation!
• In case of contact with eyes, immediately rinse the eyes thoroughly with clear water for several minutes. If you wear contact lenses, remove them and continue to rinse your eyes!

Prior to initial use

- Remove the packaging foil. For a start, please clean the appliance as well as all accessories. For more information, please refer to chapter "Cleaning and maintenance".

Operating the appliance

The appliance is designed for a max. continuous operating time of 5 minutes. After this time, the appliance has to cool down for at least 5 minutes. If this is not observed, the pump might be damaged!

Important notes for handling the appliance

• Always clean the appliance after each use following our cleaning procedures – failure to do so can result in a clogged Food Designer.
• Follow these instructions to create your own recipes using a variety of ingredients.
• Never wash the appliance under running water or in a dishwasher.
• Never pour gelling salt or any product containing calcium into the filling funnel of your PERLINO – as it comes to gelling inside the appliance by getting in contact with gelling starch. As a result, the appliance may be clogged and may stop functioning.
• Do not drop the appliance into the gelling bath or any calcium chloride solution. In this case, remove the protective cap and the nozzle and wash them thoroughly under clean water. Carefully clean the housing by wiping it with a damp, lint-free cloth; wipe dry if necessary.
• Do not operate the appliance without the protective cap, as this protects the nozzle to get into contact with the gelling bath (consisting of calcium chloride. In addition, the appliance can be conveniently placed on the protective cap without the nozzle having contact with the table, worktop, etc.

Selection of the appropriate nozzle

- The individual ingredients, their consistency and your personal taste decide on how big the jelly pearls should be. Take our recommendations as a basis and try it yourself until you have found the individually fitting size.

Nozzle Recommended use
small	For about 3 mm small jelly pearls e.g. made of juices, syrups, tea, coffee and intensively flavourful ingredients such as spicy sauces.
big	For about 5 mm jelly pearls, suitable for very finely puréed ingredients as well as nectar, fruit or vegetable creations.

Preparing the appliance for use

• For a start, please clean the appliance as well as all accessories. For more information, please refer to chapter "Cleaning and maintenance".
• Remove the protective cap from the bottom of the appliance.
• Select one of the two nozzles (see "Selection of the appropriate nozzle").
• Screw the selected nozzle firmly into the outlet thread at the bottom opening of the appliance.
• Put the protective cap onto the bottom of the appliance again.

Connecting the appliance to the power supply

• Insert the connector plug into the plug-in point on the back of the appliance.
• Connect the plug-in power supply with an adequately protected power socket.

How to create jelly pearls – a step-by-step guide

Preparing the gelling mixture

Simple line drawing of a laboratory setup with a beaker, a pipette, and liquid (no text or symbols)

- In general: Dissolve 2 g of gelling starch into 250 ml of the liquid to be gelled. We recommend the use of a hand blender. Try to blend in as less air as possible. - Leave the gelling mixture to rest until the air bubbles that may arise have dissolved. For some gelling mixtures, it may take several hours for the air bubbles to dissolve completely. During this time, some kind of foam may built-up which should be skimmed off and should not be used, because foam does not gel.

NOTE: Too many air bubbles in the gelling mixture will cause the drops to deliquesce when dripped into the gelling bath. Then it often happens that the jelly pearls are not properly shaped, but elongated or even abstract forms occur, that do not sink to the ground as desired but swim up. On the other hand, if the gelling mixture is too firm, the air bubbles cannot escape. In this case diluting the gelling mixture with a little water is advisable.

Pour the gelling mixture into the filling funnel

Simple line drawing of a triangular object and a cylindrical object with liquid, no text or symbols present.

- Remove the lid from the top of the appliance. - Pour the prepared gelling mixture into the filling funnel on the top of the appliance. Pay attention to the maximum filling capacity of 200 ml! - Then replace the lid onto the top of the appliance.

Preparing the gelling bath

Simple line drawing of a container with liquid and a droplet falling into it (no text or symbols)

- Prepare a separate gelling bath in a sufficiently large container by dissolving about 4.5 g of gelling salt in 500 ml of demineralized water. You can accelerate the dissolution by stirring.

NOTE: The water should be cool or at room temperature. Especially hard water can have a negative effect on the gelling process, so it may be necessary to use commercially available demineralized (distilled) water instead of tap water.

- Once the gelling salt has completely dissolved, the gelling bath is ready.

Creating jelly pearls

Illustration of a droplet being poured into a container with liquid (no text or symbols)

• Always hold the appliance vertically above the gelling bath from a height of at least 10 cm.
• Start by pressing the "ON/OFF" button and keep on pressing during operation.
• Move the nozzle of the appliance in a slightly circular motion above the gelling bath.
• After a few seconds, the first drops will drip into the gelling bath. A thin skin forms around each drop, at the same time the drops become jelly pearls.

NOTE: Only by falling into the gelling bath, the shape of drops is built. Depending on the consistency of the gelling mixture it could be helpful to operate the appliance much higher (e.g. 30 or 40 cm) above the gelling bath.

- To stop the appliance just release the "ON/OFF" button.

Taking jelly pearls out of the gelling bath

Illustration of a spoon lifting a container filled with granular material (no text or symbols)

• Let the resulting jelly pearls rest in the gelling bath for about 1 minute.
• Then remove the jelly pearls with a spoon or a fine strainer.

NOTE: If the jelly pearls start melting immediately, they should rest in the gelling bath a little longer. If this does not help either, add more gelling starch to the gelling mixture and/or a little more gelling salt to the gelling bath.

If the jelly pearls rest in the gelling bath too long, they will eventually end up completely congealed and get a rubber-like consistency in addition to a more salty note. On the other hand, too short an exposition will cause the jelly pearls' membrane to be too fragile and ultimately unable to keep its shape.

Rinsing the jelly pearls in clear water

Illustration of a faucet pouring liquid into a beaker with a spoon (no text or symbols)

- Then gently swirl the jelly pearls through clear and cool water or rinse in a strainer as this may reduce the slightly salty aftertaste.

WARNING: Hazard of injury!

• Always unplug the plug-in power supply unit from the socket before cleaning!
• Never immerse the appliance, power supply unit, power cord and connector plugs in water or clean them under running water!
• Empty the filling funnel of the appliance before each cleaning!

NOTE: The cleaning procedure takes about 1 minute to perform and has to be done after each use. Properly cleaning the Food Designer after each use will extend its lifetime.

1. Take off the lid from the filling funnel.
2. Remove all excess gelling mixture from the filling funnel by using warm water mixed with dishwashing detergent and a sponge or dishcloth.
3. Pour warm water with some dishwashing detergent into the filling funnel, switch on the appliance and run the appliance until the filling funnel is empty.
4. Then repeat this process with clear water until only clean water without jelly or detergent residues runs out of the nozzle.
5. Unscrew the nozzle and clean it separately, as well as the outlet thread, using a soft brush, some water and dishwashing detergent.
6. To clean the outside of the appliance simply use a damp cloth and wipe it dry.
7. Before the next use, all parts must be completely dry.

NOTE: After a long period of non-use or if an extremely sticky or fragrant gelling mixture is used, the appliance can also be rinsed with an alcohol solution (like vodka) or a solution of diluted vinegar essence. To do this, mix 1 tsp. of the alcohol or vinegar essence with 1 tbsp. of water and proceed as indicated in point 3 and 4.

• Never use abrasives, steel wool or sharp, scratching objects!
• Never treat the appliance with a steam cleaner!
• Never clean the appliance in a dishwasher!
• Not waterproof!
• Make sure that no cleaning agent residues remain in the appliance!

Interesting facts

The process of turning liquids into jelly pearls through the spherification technique has been around since the 1950s. However, it was an extremely arduous, time-consuming and inconsistent task until the invention of the PERLINO.

The technique works on liquids only. So if you use solid ingredients such as spices, please ensure they are finely blended into a puree. Strain the puree well before adding the gelling-starch.

• Basic idea: The appliance is perfect for a quick and comfortable preparation of lots of jelly pearls that will liberate their flavours while bursting in your mouth!
• Principle – When gelling starch is added to a liquid and dripped into a gelling bath, the ingredients react with each other to form a thin gel membrane. Jelly-like pearls emerge from droplets within seconds.
• Serving and preservation – For an optimal burst-in-mouth effect, serve within 15 minutes. For short-term storage, keep the pearls refrigerated in a container with a lid before serving. Depending on the recipe, the jelly pearls can keep their shape for half an hour or even several hours. Usually, however, the jelly pearls lose their volume with increasing storage time and in the same process release water.

Ingredients

Starter Set (included in the scope of supply, depending on the model type)

The starter set consists of three ingredients: gelling starch, gelling powder and acidity regulator:

• Gelling starch: The gelling starch is a thickening agent (sodium alginate), that must always be added to your liquid that should be transformed to jelly pearls.
• Gelling salt: The gelling salt (calcium chloride) must always be dissolved in the water bath into which you will drop the gelling mixture.
• Acidity regulator: Gelling mixtures made of sour ingredients, such as citrus juices or vinegar, require the addition of an acidity regulator. The acidity regulator (sodium citrate) is always used with sour ingredients in conjunction with the gelling starch to achieve the proper consistency. The more acidic an ingredient, the more acidity regulator is necessary. However, usually a knife tip is enough. More acidity regulator than gelling starch is only necessary for recipes with marginal ingredients.

ATTENTION: The acidity regulator has a sour-salty taste, so do not add more than necessary to avoid affecting the individual taste of the jelly pearls.

Consistency and mixing ratio

- The gelling bath must always correspond to the mixing ratio of 4.5 g gelling salt to 500 ml water. Dissolve the gelling salt completely in water by mixing it with a spoon or whisk in circular motions. The gelling bath can quickly turn color, according to the color of the gelling mixture, which is quite normal. Gradually the gelling bath loses its gelling ability. It is advisable to prepare a new gelling bath after some time. Depending on the recipe, this can be necessary after a treatment of about 500 g of gelling mixture, but also later - an investigating view at the gelling of the drops is always useful.

- Before starting, check the consistency of the ingredients. In order to get a working gelling mixture, sufficient liquid (water) must be added, to which the gelling starch can bind. We recommend starting with 2 g of gelling starch, regardless of the used ingredients or mixture. Add the gelling starch slowly, stirring or mixing constantly. The mixture should thicken quickly. The aim is always to reach a consistency like liquid honey resp. a ductile creamy consistency like sugar beet juice.

- Very viscous ingredients (such as chocolate syrup) have to be diluted evenly with water (ratio about 1:1), before being mixed to the gelling starch.

- If your ingredient has a grenadine-like consistency, we would recommend a mixing ratio of about 1:1 to about 2:1 – which means e.g. 125 g of grenadine and 125 g of water or 160 g of grenadine and 80 g of water

- If the ingredient is very fluid and has a high water content already, like a soft drink or fruit juice from concentrate, you may not need to dilute or add water at all.

Subsequent purchase of ingredients (gelling starch, gelling salt and acidity regulator)

Ingredients are available in specialist shops and at internet retailers, specialized in the ingredients of the molecular cuisine. Please mind: depending on the quality of the ingredients, their dosage may vary. Our recipes are based on products purchased at www.wuerzteufel.de.

Troubleshooting

Error Cause and corrective action
The jelly pearls are melting when being dripped into the gelling bath or they cannot be removed from the gelling bath without melting.	a) The gelling mixture is not optimal.Add some more gelling starch (just start with a knife tip and then slowly approach to the optimum).Add some acidity regulator to the gelling mixture.b) The gelling bath is not optimal.Add a little more gelling salt to the gelling bath.If the gelling bath has already been intensively used, it is advisable to prepare a new gelling bath.c) There are too many air bubbles in the gelling mixture.Allow the air bubbles to escape by leaving the gelling mixture to rest a little longer.
The result is more noodle-shaped and only flows badly through the appliance.	The consistency of gelling mixture is too thick.a) Gelling mixture contains too much gelling starch:Dilute the gelling mixture with water.Increase the dropping distance of the drops to the gelling bath.b) Ingredient is acid:Add some acidity regulator. Dissolve about 1 g in as little warm water as possible and pour it into the gelling mass, stirring constantly. Repeat the process until the required consistency has been achieved.ATTENTION:Acidity regulator has a sour-salty taste, so you should not add more than necessary.c) Gelling mixture contains too much air and therefore it spurts out of the nozzle.Allow the air bubbles to escape by leaving the gelling mixture to rest a little longer.
The jelly pearls have a salty aftertaste.	The jelly pearls always get a light salty note from the gelling bath.Gently rinse jelly pearls in cold, clear water.Do not leave jelly pearls in the gelling bath longer than necessary.
The appliance has no function.	The appliance is out of power.Check whether the plug is correctly connected with the socket and whether the connector plug is correctly connected with the appliance.Check the function of the power socket by connecting another appliance as a test.Check if the power cord or plug-in power supply unit is damaged. If they are damaged, do not use the appliance!
Loud noises during operation.	The hose inside of the appliance is clogged.Clean the appliance as described under „Cleaning and maintenance" and thereby solve the blockage
The appliance turns on but does not function, there are no drops coming out of the nozzle.	The consistency of the gelling mixture is too thick.See above.The hose inside of the appliance is clogged.See above.

Recipes

Each proposal is based on a basic recipe with individual variation and combination possibilities. Depending on the ingredients used (depending on manufacturer and freshness condition), the ideal matching result may differ - this is completely O.K. and due to manufacturing and measuring tolerances. If a recipe does not work the first time, we always recommend to make a second try.

Important note regarding the weight and quantity information: You will achieve the best and most comfortable dosage when using a precision scale. If this is not at hand, the following information can be used as a rule of thumb:

• A leveled teaspoon of gelling starch corresponds to an average of 1.5 to 2.0 g.
• A heavily heaped teaspoon to about 4 to 5 g.
• A heaped teaspoon of gelling salt and acidity regulator averages 5 to 6 g.

FRUITY CREATIONS – Fruity-fresh pearls for refining desserts, drinks and salads

Strawberry pearls

This recipe can be used with any type of syrup and the pearls are great for garnishing cakes, ice cream, crêpes and much more!

Ingredients: 150 ml water, 100 g strawberry syrup (or other flavor), 2 g (icing) sugar, 3 g gelling starch. For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Blend 150 ml water with strawberry syrup.
2. Mix sugar and gelling starch, slowly spread the mixture on the liquid and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
3. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
4. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
5. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
6. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
7. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Orange pearls

Ingredients: 3 g acidity regulator, 100 ml water, 150 ml orange juice, 3 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 100 ml water.
2. Slowly add orange juice by stirring constantly.
3. Slowly spread the gelling starch onto the juice mixture and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Red currant pearls

Ingredients: 3 g acidity regulator, 125 ml cold water, 125 ml red currant juice, 5 g (icing) sugar, 2 g gelling starch. For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 125 ml of water.
2. Slowly add blackcurrant juice by stirring constantly.
3. Mix sugar and gelling starch, slowly spread the mixture on the liquid and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Tomato pearls

Serving suggestion: For a delicious appetizer, fill fresh basil leaves with tomato pearls, add salt and pepper, sprinkle with olive oil and serve the stuffed leaves on mozzarella slices!

Ingredients: 3 g acidity regulator, 50 ml cold water, 200 ml fresh tomato juice, 2 g sugar, 2 g gelling starch. For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 50 ml water.
2. Slowly add tomato juice by stirring constantly.
3. Mix sugar and gelling starch, slowly spread the mixture on the liquid and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

DESSERT PEARLS – Perfect for refining and garnishing desserts

Coffee Pearls

Serving suggestion: Coffee pearls can be served on cakes, ice cream or even in cocktails! This recipe can be applied to all hot beverages that do not include any milk or calcium-containing components.

Ingredients: 200 ml cold coffee, 2 g (icing) sugar, 2 g gelling starch. For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Let the coffee cool.
2. Mix sugar and gelling starch, slowly spread the mixture on the coffee and blend until the powder is fully absorbed by the liquid and no more lumps are visible.

3. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.

4. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.

5. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
6. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
7. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Coconut pearls

Ingredients: 200 ml cold water, 50 g coconut flakes, 3 g sugar, 2 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml of water.

Tip: As an alternative to coconut flakes, you can also use 200 ml coconut milk (from the can) mixed with 100 ml water (mixing ratio 2:1).

1. Grind the coconut flakes very finely.
2. Mix coconut powder, sugar and gelling starch, slowly spread the mixture onto the 200 ml of water and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
3. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
4. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
5. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
6. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
7. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Honey-olive oil pearls

Ingredients: 1 g acidity regulator, 125 ml olive oil, 125 ml warm water, 10 g honey, 5 g (icing) sugar, 3 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 125 ml water.
2. Slowly add olive oil and honey by stirring constantly.
3. Mix sugar and gelling starch, slowly spread the mixture onto the 200 ml of water and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

CREATIONS FOR HEARTY MEALS – Perfect for refining main dishes, salads and snacks

Chive pearls

Serving suggestion: Excellent for refining soups and chilies or cheese and crackers!

Ingredients: 250 ml cold water, 20 g chopped chive, 1 g salt, 2 g (icing) sugar, 2 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Add 250 ml of water, salt and chives to a blender and mix for about 20 seconds at high speed.
2. Mix sugar and gelling starch, slowly spread the mixture onto the 200 ml of water and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
3. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
4. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
5. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
6. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
7. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Balsamic pearls

Serving suggestion: An exciting alternative to traditional salad dressing!

Ingredients: 3 g acidity regulator, 175 ml cold water, 75 g balsamic vinegar, 2 g (icing) sugar, 2 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 175 ml of water.
2. Slowly add the balsamic vinegar by stirring constantly.
3. Mix sugar and gelling starch, slowly spread the mixture onto the 200 ml of water and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Avocado pearls

Serving suggestion: Serve avocado pearls with tacos or as exciting variety of guacamole to appetizers of all kinds!

Ingredients: 2 g acidity regulator, 125 ml cold water, 1 avocado (about 125 avocado puree), 1 tsp lemon juice, 3 g sugar, 2 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 125 ml water.
2. Peel the avocado, remove the pit and finely puree.
3. Slowly add the avocado puree as well as the lemon juice to the previously prepared liquid while continuing to mix.
4. Mix sugar and gelling starch, slowly spread the mixture onto the 200 ml of water and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
5. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
6. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
7. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
8. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
9. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Mint pearls

Serving suggestion: Spice up your mojito or your favorite cocktail with these deliciously refreshing mint pearls! Even on roasted lamb, these pearls are a true taste experience!

Ingredients: 2 g acidity regulator, 200 ml cold water, 10 g (about 30 leaves) mint, 50 ml sugar syrup, 3 g (icing) sugar, 2 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 200 ml water.
2. Add mint and mix for about 20 seconds at high speed.
3. Slowly add the sugar syrup while mixing.
4. Mix sugar and gelling starch, slowly spread the mixture onto the 200 ml of water and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
5. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
6. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
7. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
8. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
9. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

EXTRAORDINARY CREATIONS

Soy sauce pearls

Serving suggestion: A real eye-catcher on sushi!

Ingredients: 4 g acidity regulator, 150 ml cold water, 50 ml soy sauce, 3 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 150 ml water.
2. Slowly add soy sauce by stirring constantly.
3. Slowly spread the gelling starch onto the 200 ml of water and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
4. Allow to chilly rest overnight, thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Curry ketchup pearls

Serving suggestion: Serve curry ketchup pearls with tacos, chips, sausages and grilled meat!

Ingredients: 3 g acidity regulator, 125 ml lukewarm water, 125 ml ketchup, 1 tbsp. curry powder, 2 g (icing) sugar, 2 g salt, 3 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Dissolve the acidity regulator completely in 125 ml water.
2. Slowly add ketchup and curry powder by stirring constantly.
3. Mix sugar and gelling starch, slowly spread the mixture onto the 200 ml of water and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!

Energy pearls

Ingredients: 3 g acidity regulator, 250 ml energy drink of your choice, 2 g gelling starch.

For the gelling bath: 4.5 g gelling salt, 500 ml water

1. Let the energy drink chilly rest in an open bowl for 24 hours, until the carbon dioxide has completely escaped (in order to accelerate this process, stir well).
2. Dissolve the acidity regulator completely in the energy drink.
3. Slowly spread the gelling starch on the liquid and blend until the powder is fully absorbed by the liquid and no more lumps are visible.
4. Allow to chilly rest for at least 30 minutes (or even longer if necessary), thus allowing air bubbles to escape.
5. Dissolve the gelling powder in 500 ml of water by stirring it with a spoon for 30 seconds.
6. Pass the gelling mixture through a fine strainer and pour it into the PERLINO.
7. Press the ON/OFF-button of the PERLINO and drizzle the gelling mixture dropwise into the gelling bath. Then let the jelly pearls rest for 1 minute.
8. Collect the pearls in a strainer, put them in a bowl with fresh water, skim off with a strainer, drain carefully and serve!