Coffee Gummy with Orange and Orange Blossom Gel

Elaboración

• Coffee Fruit Paste

  1. Heat the espresso, liquid glucose, and coffee paste until the temperature reaches 40 °C.
  2. Gradually sprinkle in the mixture of pectin E440 and sugar (1).
  3. Bring to a boil.
  4. Add the sugar (2) in three batches, mixing well after each addition.
  5. Cook until the temperature reaches 106 °C.
  6. Remove from heat and stir in the acid solution.
  7. Pour into a mold, let it set, and store in an airtight container at room temperature.

  Orange and Orange Blossom Gel

  1. Mix the sucrose with the NH pectin.
  2. Heat the Frotz Fruits Orange Pulp, the Frotz Fruits Whole Orange Puree, the orange blossom water, the liquid glucose, and the invert sugar.
  3. When the mixture reaches 40 °C, stir in the sucrose and pectin mixture.
  4. Boil for 1 minute.
  5. Let it cool.
  6. Once the mixture has cooled, add the xanthan gum and blend until you reach the desired texture.