Peter Greweling

Agar Jellies

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Preparation info

  • Difficulty

    Complex

  • Yield:

    180 Pieces

Appears in

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

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 510 g 18 oz 28%
Powdered agar 20 g 0.75 oz 1%
Water, cold 410 g 15 oz 23%
Glucose syrup 440 g 16 oz 25%
Fruit juice or purée 410 g 15 oz 23%
Batch Size 1790 g 64.75 oz 100%
Sugar, for finishing as needed

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 12 × 12 × ½ in set on oiled parchment paper.
  4. Allow to set until firm, about 1 hour. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  5. Dredge the rectangles in granulated sugar.
  6. Store overnight on an icing screen to allow the outside to dry before further storage.

© 2007 All rights reserved. Published by Wiley.