Mogu biti vegan.
Sastojci (za oko 40 manjih bombona): 200 ml voćnog soka ili voćnog pirea (malina, jagoda, pomorandža, višnja, limun, mango i sl.), 60–80 g šećera (po ukusu i slatkoći voća), 20 g želatina u prahu (ili 12 g agar-agara za vegansku verziju), 1 kašika soka od limuna, za valjanje bombona - sećer u prahu ili kristal šećer (opciono).
Priprema:
1. U manju šerpu sipati voćni sok ili pire i dodati šećer. Zagrevati na srednjoj temperaturi (4) dok se šećer potpuno ne otopi. Ne treba da provri jako, već samo da bude toplo.
2. Želatin preliti sa 4 kašike hladne vode i ostaviti 5–10 minuta da nabubri.
3a. Nabubreli želatin dodati u topao voćni sok i mešati dok se potpuno ne rastvori.
3b. Ako se koristi agar-agar, umešati ga direktno u sok i kuvati oko 2 minuta uz stalno mešanje.
4. Dodati sok od limuna i promešati.
Limun pojačava ukus i pomaže stabilizaciji žele strukture.
5. Smesu sipati u silikonske kalupe ili u plitku posudu obloženu papirom za pečenje.
6. Ostaviti u frižider najmanje 3-4 sata da se potpuno stegne.
7. Izvaditi bombone iz kalupa.
8. Po želji ih uvaljati u kristal šećer ili šećer u prahu.
Čuvanje:
- Bombone čuvati u zatvorenoj posudi u frižideru do 5 dana.
- Ako su uvaljane u šećer, najbolje ih je čuvati na suvom i hladnom mestu.
Predlog: domace žele bombone
Opis
Domaće žele bombone su mekane, elastične i voćnog ukusa. Prave se od voćnog soka ili pirea, želatina ili biljne zamene (agar-agar), uz dodatak šećera ili zaslađivača. Prednost domaće verzije je kontrola sastojaka, mogućnost smanjenja šećera i izbegavanje veštačkih boja i aroma. Mogu se praviti u različitim oblicima i ukusima, pa su popularne kao poslastica, dekoracija kolača ili mali poklon.
Dijetalne napomene:
- Može biti bez glutena (uz proveru sastojaka)
- Može biti vegan uz agar-agar
- Može se praviti sa zaslađivačima
Za decu su ove bombone često bolja alternativa industrijskim slatkišima jer ne sadrže veštačke boje, konzervanse i aditive.
It can be vegan.
Ingredients (for about 40 smaller candies): 200 ml of fruit juice or fruit puree (raspberry, strawberry, orange, cherry, lemon, mango, etc.), 60–80 g of sugar (according to the taste and sweetness of the fruit), 20 g of powdered gelatin (or 12 g of agar-agar for the vegan version), 1 tablespoon of lemon juice, for rolling the candies - powdered sugar or crystal sugar (optional).
Preparation:
1. Pour fruit juice or puree into a small saucepan and add sugar. Heat on medium temperature (4) until the sugar is completely dissolved. It shouldn't boil hard, just be warm.
2. Pour 4 tablespoons of cold water over the gelatin and let it swell for 5-10 minutes.
3a. Add the swollen gelatin to the warm fruit juice and stir until it dissolves completely.
3b. If agar-agar is used, mix it directly into the juice and cook for about 2 minutes, stirring constantly.
4. Add lemon juice and mix.
Lemon enhances the flavor and helps stabilize the jelly structure.
5. Pour the mixture into silicone molds or into a shallow dish lined with baking paper.
6. Leave in the fridge for at least 3-4 hours to set completely.
7. Remove the candies from the mold.
8. If desired, roll them in crystal sugar or powdered sugar.
Keeping:
- Store candies in a closed container in the fridge for up to 5 days.
- If they are rolled in sugar, it is best to store them in a dry and cool place.
Suggestion: homemade jelly candies
Description
Fruit jelly candies are soft, elastic and fruity. They are made from fruit juice or puree, gelatin or plant-based substitute (agar-agar), with the addition of sugar or sweetener. The advantage of the homemade version is the control of ingredients, the possibility of reducing sugar and avoiding artificial colors and aromas. They can be made in different shapes and flavors, so they are popular as a treat, cake decoration or small gift.
Dietary notes:
- Can be gluten-free (by checking the ingredients)
- It can be vegan with agar-agar
- It can be made with sweeteners
For children, these candies are often a better alternative to industrial sweets because they do not contain artificial colors, preservatives and additives.
No comments:
Post a Comment