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  • Sussan Estela Olaya

    Administrator
    May 1, 2025 at 15:22
    Level: favicon spaced Scoolinary Team

    Hi Gustavo.

    If you can’t find Sosa Hot Gelcrem, you can substitute it with:

    Cornstarch (maizena): This is the most accessible option. Use approximately 10–15 g per 400 g of purée. Dissolve it in cold liquid first, then bring the mixture to a boil to activate the thickening. While the texture won’t be exactly the same, it’s the closest and most practical alternative. I suggest making a small batch of the strawberry cream using this replacement to see if the result meets your expectations.

    Agar-agar: If you’re looking for a firmer, gel-like texture, you can use 1.5–2 g. Bring it to a boil to activate, then let it cool to set.

    Other hot-soluble thickeners, such as Ultratex 3 or PerfectaGel, are also good options if you have access to them.

    Although the texture won’t match Gelcrem exactly,which provides a smooth and creamy gel,they will work well as substitutes for this preparation.

    Hope this helps! Best regards.

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