Healthy Fruit Juice Gummies скачать в хорошем качестве

Healthy Fruit Juice Gummies

A healthier take on gummies made with fruit juice and sugar replacement that taste just like regular gummies. Flavour options are endless, the limit is your imagination! INGREDIENTS 60g gelatine (210-220 bloom strength) 250ml no added sugar fruit juice 80g glucose syrup/corn syrup 50g sugar replacement 30g inulin powder Flavours (follow dosage instructions) Colours METHOD Add 2/3 of the fruit juice, sugar replacement and inulin to a saucepan and turn the heat onto a medium. While that’s heating, place the remaining 1/3 of the juice and the gelatine to a bowl and mix to hydrate all the gelatine and set aside. Give the heating mixture a stir to dissolve the sugar replacement, inulin and melt in the glucose syrup. Bring the mixture to a low simmer and allow the mixture to simmer away for about 5 minutes to evaporate some of the water then set aside to cool slightly. Cut up your gelatine mass to smaller pieces so it dissolves easier. Add to the saucepan of heated mixture and stir to dissolve. Use a spatula or spoon to stir as a whisk will create froth and bubbles. Once it looks smooth, strain the mixture through a fine mesh sieve into a large jug. Evenly divide the mixture into a smaller jug according to how many flavours you’re making. Stir in the flavour and colour then carefully pour into the moulds then repeat with the remaining mixture. Allow to set up for about 15 minutes then transfer to the fridge to firm up fully (or transfer straight to fridge if you have steady hands). Remove the gummies from the moulds and store in an airtight container in the fridge. To make the sour sugar, mix together the sugar and citric acid and store in an airtight container at room temperature. When you’re ready to enjoy, remove the gummies from the fridge and toss in the sour sugar. Best consumed after tossing through the sugar as the sugar will start to draw the moisture out of the gummies and make them sticky. Tips *For each of the juices I made: Peach-lemon, lime, pineapple and peach flavours. Blueberry-blackberry and blueberry flavours. Pomegranate-strawberry, raspberry and boysenberry flavours. Match up the flavours you think will work best with the juices you choose. *Because gelatine bloom strengths vary, it may take a couple of attempts to achieve the right texture. It will also depend on how set you would like your gummies. Too little gelatine will result in a jelly like consistency, too much and it could be too tough and be unpleasant to eat. *Remember high heat can prevent your gelatine from setting properly. Add the gelatine mass to the heated liquid after it’s come off the stove and cooled a little. If you add the gelatine while on the heat, it can deteriorate the gelatine’s setting properties. The liquid only needs to be hot enough to dissolve the gelatine, 60°C/140°C should be sufficient. If your gummy mixture starts to set up too quickly, you can microwave briefly to loosen up the mixture, 10-15 seconds then give it a mix. *You can increase the amount of glucose syrup if you like more of a ‘bouncy chew’ in the gummies. The thickness of your gummies will also depend on the ‘chew’. *You can use freshly squeezed juice or fruit and vegetable juice mixes (like V8), keep in mind it may change the consistency of gummies. Some juices have or are fortified with nutrients, some are made from concentrate, some with artificial ingredients, so choose a juice that tastes great and meets your health requirements. Remember some juices will interfere with setting the gelatine-pineapple, kiwi, mango, papaya etc). *Add less or more sugar replacement to suit your tastebuds. Use a sugar replacement you like as some are overpowering in flavour and can have weird aftertaste. You could also just use sugar if you really wanted to. *I added inulin powder for a fibre boost but you can leave it out. I’m sure there’s other supplements you can add for nutritional benefits, don’t add too much though as it could affect the flavour or texture. *To make the cream flavours, add 35g of milk powder and 1 tbsp vanilla extract per ~230g of the gummy mixture. Whisk well to ensure the milk powder dissolves otherwise the gummies could be slightly grainy. *Remember these gummies need to be refrigerated as there’s a lack of preservatives. I’ve found I can keep them at room temperature while I’m at work but I wouldn’t keep them out any longer than that. The gummies at room temperature will also be softer than refrigerated so you may need to adjust the gelatine depending on when you’ll be eating them. *Both porcine and bovine origin gelatines work. I wish I had advice on using agar agar but unfortunately I haven’t had much luck because I’m not used to using it. *You can substitute some of the ingredients, keeping in mind it may affect taste of texture of the gummies. -Sugar instead of sugar replacement -Honey, maple, rice malt, agave syrups instead of glucose/corn syrup. -Cordial (made up as directed to 250ml) instead of fruit juice.