Pectin X58 ✦

Pectine X58

What it is

X58 answers to calcium rather than to sugar and acid, which frees it from fruit altogether: it will set milk, cream or a ganache, bases that carry plenty of calcium and nothing like the acidity a classic pectin demands. The dairy supplies its own setting agent, so nothing goes in but the pectin.

In the kitchen

Blend 1 to 2 % with sugar, whisk it into cold milk, boil for a minute and pour: it sets on cooling and, like NH, can be melted and used again. In water or a low-calcium purée it does nothing at all — a pinch of calcium lactate wakes it up.

Goes with

Milk chocolate Dark chocolate Cream Vanilla Coffee Hazelnut Yogurt

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