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Peter Greweling

Agar Jellies

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Preparation info
  • Yield:

    180 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 510

Method

  1. Mix the sugar with the powdered agar. Whisk into the cold water.
  2. Add the glucose syrup. Cook over moderate heat, stirring, until the batch reaches 106°C/223°F, or 78° Brix. This takes approximately 8 minutes of gentle boiling.
  3. Remove from heat and allow to cool to 90°C/194°F. Add the fruit juice or purée and pour into a frame

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