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Smaragdni citrusni žele bonbon

Smaragdni citrusni žele bonbon
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Nutritivne vrijednosti

Po porciji od 4 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 14 kcal
1% DV
Ukupne masti 0.0g
0% DV
Ukupni ugljikohidrati 3.3g
1% DV
Škrob0.7g
Šećeri2.6g
Proteini 0.1g
0% DV
Životinjski proteini0.1g

O proizvodu

Vrlo mali pojedinačni gumeni/žele bombon, pretežno od šećera i glukoznog sirupa, s gotovo zanemarivim udjelom proteina i masti.

Sastojci

Vitamini i minerali

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij2.0mg0%
Bakar1.0mcg0%
Željezo0.1mg1%
Fosfor1.0mg0%
Kalij1.0mg0%
Selen0.2mcg0%
Natrij3.0mg0%

Smaragdni citrusni žele bonbon

Uvod



Ovo je mala slastica s čistim pucanjem pod zubom, podatnom sredinom i svijetlozelenim završetkom. Njezin karakter ovisi o ravnoteži: najprije slatkoća, zatim odmjereno podizanje kiselosti i na kraju uglačana površina koja popušta suzdržano. Ovo je bombon preciznosti, a ne pretjerivanja.

Osnove recepta



  • Kategorija jela: Konditorski proizvod

  • Kuhinja ili podrijetlo: Suvremena

  • Vrsta slijeda: Slatko

  • Prinos: 1 komad

  • Veličina porcije: 4 g

  • Vrijeme pripreme: 10 minuta

  • Vrijeme kuhanja: 10 minuta

  • Ukupno vrijeme: 20 minuta

  • Težina pripreme: Srednje zahtjevno


    • Oprema



  • Mali lončić s debelim dnom

  • Digitalna vaga

  • Mali silikonski kalup za bombone ili lagano nauljen kalup sa šupljinom od 4 g

  • Fina pjenjača

  • Lopatica otporna na toplinu

  • Mali kist za odvajanje iz kalupa, po potrebi

  • Fino sito


    • Sastojci



    Osnova slastice


  • Šećer, 1.8 g

  • Glukozni sirup, 1.2 g

  • Želatina, 0.6 g

  • Limunska kiselina, 0.1 g

  • Umjetna aroma, 0.1 g

  • Prehrambena boja, 0.05 g

  • Karnauba vosak, 0.15 g


    • Postupak



  • 1. Stavite šećer, glukozni sirup i želatinu u lončić. Stavite na najslabiju vatru i neprestano miješajte 2 do 3 minute, samo dok smjesa ne postane tekuća i homogena. U ovoj fazi ne dopustite da zavrije; masa treba izgledati sjajno i potpuno otopljeno.


  • 2. Maknite s vatre. Umiješajte limunsku kiselinu i umjetnu aromu, zatim dodajte prehrambenu boju i miješajte dok boja ne postane ujednačena i jasno zelena. Smjesa treba ostati glatka, bez zrnastosti ili pruga.


  • 3. Procijedite smjesu kroz fino sito u pripremljenu šupljinu kalupa. Napunite do ukupno 4 g. Jednom lagano lupnite kako biste oslobodili sav zarobljeni zrak. Površina se treba izravnati i ostati neoštećena.


  • 4. Ostavite bombon da se stegne na sobnoj temperaturi 12 do 15 minuta, dok ne postane dovoljno čvrst da se čisto izvadi iz kalupa, ali da u sredini i dalje ostane podatak.


  • 5. Izvadite žele iz kalupa i premažite ili lagano obložite površinu karnauba voskom. Ostavite 2 minute, zatim rukujte njime tek kad završni sloj bude suh i svilenkast.


    • Serviranje



    Poslužite žele samostalno na malom ohlađenom tanjuru ili u pojedinačnom pladnju za slastice. Treba izgledati poput dragulja, kompaktno i besprijekorno, s uglačanom vanjštinom i mekim, elastičnim zagrizom.

    Profesionalne napomene



  • Držite temperaturu niskom; prekomjerna toplina otupljuje i okus i teksturu.

  • Kiselina se mora dodati izvan izvora topline kako bi se sačuvala bistrina i izbjegla oštrina.

  • Karnauba vosak treba ostati tek dašak završnog sloja, nikada vidljiv premaz.
    • Bez glutenaBez mliječnih proizvoda
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