Fruity red jellybeans

120 min
Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Frozen strawberry purée 0.5 kg
Frozen raspberry purée 0.5 kg
Pectin 18.0 g
Sugar 0.07 kg
Sugar 0.77 kg
Glucose 0.14 kg
Inverted sugar 7.0 g
Citric acid 1.0 g
Elaboration
  • Mix in the raspberry and strawberry pulp with the first amount of sugar (70 g) and the pectin.
  • Boil for 5 minutes.
  • Gradually add the rest of the sugar.
  • Stop cooking at 105/107 ºC.
  • Add the citric acid.
  • Once cold, cover with plastic wrap.

HOW TO SERVE

  • Cut cubes of 22 x 22 mm.
  • Finishing touches:
    • Coat with icing sugar and granulated sugar.
    • Soak in tempered black coating and decorate.
Nutritional information (1 portion)
Energy
5158.36
kcal
Carbohydrates
1139.13
g
Proteins
2.1
g
Lipids
0.8
g
Fiber 8.9 g
Saturates 0.1 g
Monounsaturated fatty acids 0.1 g
Polyunsaturated fatty acids 0.1 g
Cholesterol 0.0 mg
Calcium 53.36 mg
Iron 1.5 mg
Zinc 0.4 mg
Vitamin A 1.0 ug
Vitamin C 92.0 g
Folic acid 53.0 ug
Salt (Sodium) 14005.0 mg
Sugars 1131.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.