Gastronomixs

Carrot bonbons

Carrot is a marvellous product in sweet dishes. In fact it works so well that it is perfect to take on a starring role in the sweet treats that cap off a menu. These carrot bonbons are made using the pâte de fruits recipe. This is a nice take on the classic pâte de fruits recipe, with a flavour slightly reminiscent of gummi bears or gummi snakes. 

Makes 1kg.

Carrot bonbons

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Ingredients

1000

g

carrot juice

100

g

granulated sugar

30

g

pectin, yellow

625

g

granulated sugar

200

g

glucose

20

g

citric acid

Preparation method

  • Bring the carrot juice to the boil.
  • Combine the 100g granulated sugar first with the pectin and then, when smooth, the boiling carrot juice.
  • Continue to boil for 3 to 4 minutes, and then add the rest of of the sugar in three stages. It is important to ensure that the carrot juice does not fall below 85°C; if it does, the pectin will begin to gel. Monitor the temperature constantly with a thermometer.
  • Add the glucose and heat to a temperature of exactly 107°C.
  • Remove from the heat and immediately add the citric acid. The precise temperature and the addition of the citric acid will make it set.
  • Transfer to an appropriately-sized dish lined with grease-free paper to create a layer of approximately 1cm thick, or shape the on silicone sheets.
  • Let firm up at room temperature and cut into the desired shapes.
  • Roll in a mixture of granulated sugar and granulated citric acid (crystals).

Serving suggestions

  • As part of a dessert, e.g. with components of orange, white chocolate and green herbs.
  • As part of a selection of friandises.
  • You can also try substituting another juice, for example guava or orange juice, for some of the carrot juice.

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