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Gominola groga individual

Gominola groga individual
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Informació nutricional

Per ració de 1 g

% Valor diari basat en una dieta de 2000 kcal

Calories 4 kcal
0% DV
Greix total 0.0g
0% DV
Hidrats de carboni totals 1.0g
0% DV
Sucres1.0g
Proteïna 0.0g
0% DV

Sobre

Una petita gominola groga individual, composta principalment de sucre i amb quantitats insignificants de proteïna, greix i micronutrients.

Ingredients

Vitamines i minerals

Minerals

NutrientQuantitat%VRNSemivida
Sodi1.0mg0%

Una sola gominola groga

Nota introductòria


Una sola gominola és un estudi de precisió: una closca de sucre amb un trencament net, un centre tendre i un final brillant i simple. Si s’elabora correctament, ha de ser brillant, de forma uniforme i inconfusiblement cruixent abans que comenci la masticació. Això és confiteria reduïda a la seva essència.

Elements essencials de la recepta


  • Categoria del plat: Confiteria

  • Cuina o origen: Caramel clàssic

  • Tipus de plat: Dolç

  • Rendiment: 1 peça

  • Mida de la ració: 1 gominola

  • Temps de preparació: 5 minuts

  • Temps de cocció: 0 minuts

  • Temps total: 5 minuts

  • Dificultat: Fàcil


    • Equip


  • Motlle petit de confiteria o superfície neta per donar forma

  • Sedàs fi

  • Bol petit

  • Paper sulfuritzat


    • Ingredients


    Caramel


  • Sucre, 1 g


    • Mètode


  • 1. Poseu el sucre en un bol petit i passeu-lo lleugerament pel sedàs per eliminar qualsevol grumoll. El sucre ha de caure com una pols fina i uniforme.

  • 2. Premeu el sucre amb fermesa dins d’un únic motlle amb forma de gominola o doneu-li forma a mà sobre una superfície neta fins a obtenir un oval llis que pesi exactament 1 g. La superfície ha de ser compacta i uniforme, sense esquerdes.

  • 3. Deixeu reposar el caramel modelat a temperatura ambient durant 5 minuts perquè l’exterior s’assenti lleugerament i la forma es mantingui netament.

  • 4. Desemmotlleu o aixequeu la gominola amb cura. La peça acabada ha d’estar seca al tacte, llisa i ben formada.


    • Emplatat i servei


    Col·loqueu la gominola sola al centre d’un plat petit i net o en una safata estreta de confiteria. La presentació ha de transmetre intenció i minimalisme, amb el color i la forma del caramel sostenint tota la composició.

    Notes professionals


    Feu servir el sucre més fi disponible; els cristalls gruixuts comprometran l’acabat. La peça ha de continuar sent petita, densa i exacta en pes, amb un exterior net i sense cap deformació visible.
    VegetarianaSense glutenSense lactis
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