This time Martin Lippo surprises us once again with a sweet recipe that can take you back to your childhood: Orange Gummies.
Gummy jellies are a very popular sweet with an elastic texture and quite easy to make, although they are normally made in starch boxes, they can be moulded in silicone. The texture of the product is based on the use of gelatine which gives the structure and the chewy effect, but at the same time, being thermo-reversible at a lower temperature than the body temperature, it allows them to melt when bitten, releasing their flavour.
Martin Lippo comments on the recipe: ‘Very important. Heat the dispenser before pouring the mixture into it so that it stays fluid for longer. You can bake them in the oven or in a bain-marie, then leave them to set for at least 12 hours. Then you can sand them with sugar or paint them with neutral oil’.
Orange Gummies
Ingredients
- 35 g Gelatin sheets 180Bloom Sosa Ingredients
- 140 g Cold water
- 33 g Water
- 133 g Sugar
- 116 g Liquid glucose 40DE Sosa Ingredients
- 4 g Citric acid solution 50/50
- Orange essential oil
- Orange colouring
- Yellow colouring
- Sugar or Corn starch
Equipment
- 1 Funnel dispenser
- 1 Semi-sphere silicone mould
Instructions
- Hydrate the gelatin in the cold water.35 g Gelatin sheets 180Bloom, 140 g Cold water
- Place the water and the sugar in a saucepan. Bring tothe boil.33 g Water, 133 g Sugar
- Heat gently until the sugar dissolves.
- Add the glucose and bring the syrup to 120ºC.116 g Liquid glucose 40DE
- Remove from the heat and wait for the temperature to drop to 100ºC
- Add the previously hydrated gelatin.
- Add the essential oil and the food colourings. Add the citric acid solution.Orange essential oil, Orange colouring, Yellow colouring, 4 g Citric acid solution 50/50
- Place into a funnel dispenser previously heated in the oven at 80ºC
- Fill semi-sphere silicone moulds.
- Allow to set for at least 20 hours at room temperature.
- Unmold and cover with a little of surgar or corn starch.Sugar or Corn starch