Hydrocolloid question

Making a savory, Indian spiced, pumpkin whoopie pie. ...using a yogurt based raita for the "cream"....yogurt and cream in the ISI was too soft ...any suggestions for a hydrocolloid that would help me keep it firmer and stable for plating and service?

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Brendan_Lee_56950

What temperature is it being served at?

FrankM_3301

@Brendan Lee slightly chilled to room temp.

Brendan_Lee_56950

Gelatin would probably be the easiest I think. I did a bleu cheese mousse that sounds similar to the raita, just blended bleu cheese and cream and set it with 0.85% gelatin and served it at room temp.

Johan_Edstrom_5586

Just looking at isi recipes they have a chilled yoghurt that they chill

in the fridge for 30 minutes to let it set up as a "cream"

grant

use ultra-text, ultra-spers National starch products. They are the industry standard for that sort of thing. Otherwise gelatin or carrageenan fluid gel.

FrankM_3301

Thanks all. Will let you know how we make out...

FrankM_3301

...we had the ultra-tex on the shelf...worked like a charm! Thanks again.