Vegan gummy bears. Recipe by Mélanie Dupuis, photo by Pierre Javelle, taken from “The great confectioner’s manual” (L’Ippocampo).
THENGREDIENTS FOR 550 GRAMS
For the mango preparation:
200 g mango coulis
50 g sugar
5 g agar-agar
10 g of lemon juice.
For the raspberry preparation:
200 g raspberry coulis
50 g sugar
5 g agar-agar
10 g lemon juice.
Method
Grease the molds for candy using the brush. Proceed in the same way at the same time for the two preparations.
Mix the agar-agar with the sugar. Bring the coulis to a boil in two casseroles. Once it reaches a boil, stir in the sugar and agar-agar with a whisk, cooking the preparation for 2 minutes. Add the lemon juice and cook for another minute.
Simultaneously pour into molds using two pipettes. Place in the refrigerator for at least 2 hours before unmolding.
PS The coulis can be bought ready. To prepare them at homesauté 250 g of raspberries in a non-stick pan over low heat for 2-3 minutes.
Add 50 g of powdered sugar. Stir, cook 1 minute, then strain through a colander. The same goes for mango.
“The great confectioner’s manual” by Mélanie Dupuis (The Hippocampus).
For good children
Candies, nougats, lollipops, filled chocolates … The great confectioner’s manual (The Hippocampus) from which this recipe is taken contains seventy, accompanied by clear images and more than captivating drawings. A great game for everyone, young and old.
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