Kẹo Dẻo Đông Khô Trái Cây Nhiệt Đới (Tropical Fruit Freeze-Dried Candies)
80% chuẩn vị · Vietnamese Fusion
A creative twist on Vietnamese freeze-dried candies, featuring exotic tropical fruit flavors like passion fruit, mango, and lychee. The combination offers a more complex sweet and tart profile, with the freeze-drying process preserving the intense aroma and taste of these fruits.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Gelatin powder50g
- Granulated sugar180g
- Water100ml
- Tropical fruit puree blend (e.g., passion fruit, mango, lychee)150g
- Lime juice15ml
- Corn syrup or glucose syrup50g
Các bước
- 1
Bloom gelatin with 50ml of cold water for 5-10 minutes.
- 2
In a saucepan, combine sugar, corn syrup, and the remaining 50ml of water. Heat over medium heat, stirring until sugar dissolves. Boil until it reaches 110°C (230°F).
- 3
Remove from heat. Stir in the bloomed gelatin until fully dissolved.
- 4
Add the tropical fruit puree blend and lime juice. Stir until smooth and well combined.
- 5
Pour the mixture into a parchment-lined shallow pan. Let it set at room temperature for at least 4-5 hours, or until firm.
- 6
Cut the set candy into small, bite-sized pieces.
- 7
Arrange the pieces in a single layer on freeze-dryer trays.
- 8
Freeze-dry according to your machine's instructions until completely dry and crisp.
- 9
Store in an airtight container.
