Скачать с ютуб GELÉHALLON | Swedish Raspberry Gumdrops | 12 Days of Christmas 2022 ep.8 в хорошем качестве

GELÉHALLON | Swedish Raspberry Gumdrops | 12 Days of Christmas 2022 ep.8

These gumdrops are a great Christmas treat. They require a bit of specialized equipment but they are so fun to make and so tasty! 200g raspberry purée* 450g sugar 180g water 150g glucose 14g citric acid 36g gelatin Coating 100g sugar 1g citric acid First, defrost around the raspberries. Blend well. You could use fresh or frozen raspberries for this, whatever recipe is best/easiest for you. Strain through a fine mesh strainer, we don’t want any seeds. Next, Into a bowl of ice water, place the gelatin. Make sure to place the sheets on at a time so they get well coated in water. Set to the side. Into a large pot pour in the water, the sugar and the glucose. Place on the stove. Stir a bit in the beginning so no sugar sticks to the bottom and burns. Bring up to a boil. There is no need to stir as it’s coming up in temperature. As soon as it hits 140C/284F throw in the raspberry purée and the citric acid. Stirring continuously as it cooks as the mixture likes to stick to the bottom. Once the temperature reaches 122C/252F turn off the heat, ring the extra water from the bloomed gelatin and throw it in. Stir very well to combine, we don’t want any chunks of gelatin. As quickly as possible pour the hot candy liquid into the sauce gun and begin filling the molds. You need to move quickly. The mixture begins to set as soon as it begins to cool. Try not to overfill each cavity as it just causes more work for you. However it’s almost impossible to not overfill some. Once done pouring, take a small offset and wipe off any excess. Remember everything is still hot so be careful. Let sure overnight. I find it easiest to let it cure in the fridge. After 24 hours they should be ready to pop out. Mis together sugar and citric acid. Dip your fingers into some water and pop the gum drops out of the mold. Roll in sugar and place on a piece of parchment. They are now ready to eat but if you are going to store them in a box then let them cure at room temperature, uncovered, for another 24 hours so they form a nice skin. You can then put them away without having them become one giant gum drop clump in the box. *When making your own purée you lose a lot of weight from straining out the seeds. You need 200g of raspberry purée for this recipe so I start with about 300g of raspberries, fresh or frozen. That should give you a bit more than 200g of purée, I think it’s nice to have a bit too much rather than too little. I mixed the extra purée into my breakfast smoothie. **This recipe makes two trays of gelehallon. It can easily be cut in half or doubled, as long as you have enough trays. Each of my trays makes 60 gum drops. These were the molds I purchased here in sweden: https://www.tantfondant.se/baka/prali... This is the sauce gun I bought: https://www.amazon.se/gp/product/B09G...