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Smaragdni citrusni žele bonbon

Smaragdni citrusni žele bonbon
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Hranilne vrednosti

Na porcijo 4 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 14 kcal
1% DV
Skupne maščobe 0.0g
0% DV
Skupni ogljikovi hidrati 3.3g
1% DV
Škrob0.7g
Sladkorji2.6g
Beljakovine 0.1g
0% DV
Živalske beljakovine0.1g

O tem

Zelo majhen posamezen gumijast oziroma žele bonbon, narejen predvsem iz sladkorja in glukoznega sirupa, z zanemarljivo količino beljakovin in maščob.

Sestavine

Vitamini in minerali

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij2.0mg0%
Baker1.0mcg0%
Železo0.1mg1%
Fosfor1.0mg0%
Kalij1.0mg0%
Selen0.2mcg0%
Natrij3.0mg0%

Smaragdni citrusni žele bonbon

Uvod



To je majhna slaščica s čistim prelomom, mehko sredico in svetlo zelenim zaključkom. Njen značaj temelji na ravnovesju: najprej sladkost, nato odmerjen dvig kislosti in na koncu gladka površina, ki popusti z zadržanostjo. To je bonbon natančnosti, ne pretiravanja.

Osnove recepta



  • Kategorija jedi: Slaščičarstvo

  • Kuhinja ali izvor: Sodobno

  • Vrsta hoda: Sladko

  • Količina: 1 kos

  • Velikost porcije: 4 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 10 minut

  • Skupni čas: 20 minut

  • Zahtevnost: Srednje zahtevno


  • Oprema



  • Majhna kozica z debelim dnom

  • Digitalna tehtnica

  • Majhen silikonski model za bonbone ali rahlo naoljen model z vdolbino za 4 g

  • Fina metlica

  • Toplotno odporna lopatica

  • Majhen čopič za premaz modela, po potrebi

  • Fino sito


  • Sestavine



    Osnova bonbona


  • Sladkor, 1.8 g

  • Glukozni sirup, 1.2 g

  • Želatina, 0.6 g

  • Citronska kislina, 0.1 g

  • Umetna aroma, 0.1 g

  • Jedilno barvilo, 0.05 g

  • Karnauba vosek, 0.15 g


  • Postopek



  • 1. V kozico dajte sladkor, glukozni sirup in želatino. Postavite na najnižji ogenj in neprekinjeno mešajte 2 do 3 minute, le toliko, da zmes postane tekoča in homogena. Na tej stopnji ne pustite, da zavre; masa mora biti videti sijoča in popolnoma raztopljena.


  • 2. Odstavite z ognja. Vmešajte citronsko kislino in umetno aromo, nato dodajte jedilno barvilo in mešajte, dokler barva ni enakomerna in izrazito zelena. Zmes mora ostati gladka, brez zrnatosti ali lis.


  • 3. Zmes precedite skozi fino sito v pripravljeno vdolbino modela. Napolnite do skupne mase 4 g. Enkrat rahlo potrkajte, da sprostite ujeti zrak. Površina se mora poravnati in ostati nepoškodovana.


  • 4. Bonbon pustite stati pri sobni temperaturi 12 do 15 minut, dokler ni dovolj čvrst, da ga lahko čisto vzamete iz modela, vendar je v sredici še vedno prožen.


  • 5. Žele vzemite iz modela in površino premažite ali rahlo obložite s karnauba voskom. Pustite 2 minuti, nato se ga dotikajte šele, ko je zaključni sloj suh in satenast.


  • Serviranje



    Žele postrezite samostojno na majhnem ohlajenem krožniku ali v pladnju za posamezno slaščico. Videti mora kot dragulj, kompaktno in brezhibno, z bleščečo zunanjostjo in mehkim, elastičnim ugrizom.

    Profesionalne opombe



  • Ogenj naj bo nizek; previsoka temperatura otopi tako okus kot teksturo.

  • Kislino je treba dodati po umiku z ognja, da se ohrani jasnost in prepreči ostrina.

  • Karnauba vosek naj bo le rahel zaključek, nikoli viden sloj.
  • Brez glutenaBrez mlečnih izdelkov
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