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Smaragdsitrus-jelliebonbon

Smaragdsitrus-jelliebonbon
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Voedingsfeite

Per porsie van 4 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 14 kcal
1% DV
Totale vet 0.0g
0% DV
Totale koolhidrate 3.3g
1% DV
Stysel0.7g
Suikers2.6g
Proteïen 0.1g
0% DV
Dierlike proteïen0.1g

Oor

’n Baie klein enkel gummy-/jellielekker, hoofsaaklik gemaak van suiker en glukosestroop, met byna geen proteïen of vet nie.

Bestanddele

Vitamiene & Minerale

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium2.0mg0%
Koper1.0mcg0%
Yster0.1mg1%
Fosfor1.0mg0%
Kalium1.0mg0%
Selenium0.2mcg0%
Natrium3.0mg0%

Smarag Sitrus-jellie Bonbon

Inleiding



Dit is 'n klein lekkerny met 'n skoon breek, 'n sagte kern en 'n helder groen afwerking. Die karakter daarvan berus op balans: eers soetheid, dan 'n afgemete lig van suurheid, en laastens 'n gepoleerde oppervlak wat met terughouding meegee. Dit is 'n lekkergoed van presisie, nie oordaad nie.

Resep-noodsaaklikhede



  • Gereggroep: Lekkergoed

  • Kombuis of oorsprong: Kontemporêr

  • Gangtipe: Soet

  • Opbrengs: 1 stuk

  • Porsiegrootte: 4 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 10 minute

  • Totale tyd: 20 minute

  • Moeilikheidsgraad: Intermediêr


    • Toerusting



  • Klein swaarboomkastrol

  • Digitale skaal

  • Klein silikoon-lekkergoedvorm of liggies geoliede 4 g-holtevorm

  • Fyn klitser

  • Hittebestande spatel

  • Klein kwassie vir vormvrystelling, indien nodig

  • Fyn sif


    • Bestanddele



    Lekkergoedbasis


  • Suiker, 1.8 g

  • Glukosestroop, 1.2 g

  • Gelatien, 0.6 g

  • Sitroensuur, 0.1 g

  • Kunsmatige geurmiddel, 0.1 g

  • Voedselkleursel, 0.05 g

  • Carnauba-was, 0.15 g


    • Metode



  • 1. Plaas die suiker, glukosestroop en gelatien in die kastrol. Sit oor die laagste hitte en roer aanhoudend vir 2 tot 3 minute, net totdat die mengsel vloeibaar en homogeen word. Moenie dit in hierdie stadium laat kook nie; die massa moet glansend lyk en heeltemal opgelos wees.


  • 2. Verwyder van die hitte. Roer die sitroensuur en kunsmatige geurmiddel by, voeg dan die voedselkleursel by en meng totdat die kleur egalig en duidelik groen is. Die mengsel moet glad bly, sonder enige korreligheid of strepe.


  • 3. Giet die mengsel deur 'n fyn sif in die voorbereide vormholte. Vul tot 'n totaal van 4 g. Tik een keer liggies om enige vasgevange lug vry te laat. Die oppervlak moet gelyk en ongebreek set.


  • 4. Laat die lekkergoed by kamertemperatuur stol vir 12 tot 15 minute, totdat dit ferm genoeg is om netjies uit die vorm te haal, maar steeds soepel in die middel.


  • 5. Haal die jellie uit die vorm en borsel of bedek die oppervlak liggies met die carnauba-was. Laat staan vir 2 minute, en hanteer dit dan eers wanneer die afwerking droog en satynagtig is.


    • Opdien en bediening



    Bedien die jellie alleen op 'n klein verkoelde bord of in 'n enkel-lekkergoedskinkbord. Dit moet juweelagtig, kompak en onberispelik voorkom, met 'n gepoleerde buitekant en 'n sagte, elastiese byt.

    Professionele notas



  • Hou die hitte laag; oormatige hitte maak beide geur en tekstuur dof.

  • Die suur moet van die hitte af bygevoeg word om helderheid te behou en skerpheid te vermy.

  • Carnauba-was moet net 'n fluistering van afwerking wees, nooit 'n sigbare laag nie.
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