Gastronomixs

Tangerine and carrot jelly drops

Fun to make and easy to adapt with other flavours. In this recipe we use a combination of carrot juice and tangerines. Although the tangerine flavour is predominant, the carrot adds depth to the colour.

Tangerine and carrot jelly drops

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Ingredients

75

g

powdered gelatine

75

g

carrot juice

100

g

tangerine juice

 

 

 

500

g

glucose syrup

375

g

sugar

200

g

tangerine juice

5

g

tartaric acid

 

 

 

250

g

modified gelatine mixture

150

g

tangerine juice

 

 

 

250

g

fine granulated sugar

7.5

g

citric acid granules

Preparation method

  • First make a gelatine basis by mixing the powdered gelatine with the precise amount of cold carrot and tangerine juices.
  • Place the mixture in a vacuum sealer bag, pull vacuum, and place the bag in a hot water bath at 60 °C for 30 minutes to 'modify' the gelatine. Set to cool and allow to gel.
  • Measure the glucose syrup, sugar, tangerine juice, and tartaric acid for the sugar fruit basis, bring to the boil, and boil to 124 °C.
  • Remove from the heat and immediately add the remaining 150 g of the carrot and tangerine juice so that the mixture cools down to approx. 100 °C.
  • Now add the gelatine basis prepared earlier, dissolve it thoroughly, and pour into a preheated dispenser or measuring jug. This ensures that the mixture does not gel immediately.
  • Quickly pour the mixture into the desired moulds and allow to firm up at room temperature.
  • Turn out the gelled jelly drops and roll in a mixture of fine granulated sugar and citric acid granules.

Serving suggestions

  • As a friandise.
  • Serve as part of a dessert with citrus fruit and chocolate structures.

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