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 pĆ¢te de fruits recipe. This is a nice take on the classic pĆ¢te de fruits recipe, with a flavour slightly reminiscent of gummi bears or gummi snakes. Makes 1kg.
š½ļø Makes 1000
Ingredients
| 1000 g | carrot juice |
| 100 g | granulated sugar |
| 30 g | pectin, yellow |
| 625 g | granulated sugar |
| 200 g | glucose |
| 20 g | citric acid |
Instructions
- 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 the sugar in three stages. It is important to ensure that the carrot juice does not fall below 85Ā°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 107Ā°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 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.