- Rather than gelatine, it uses pectine, which is found in the skins of apples etc. Because of that, it's traditionally made when they ripen, so in that vein I'm listing it as an autumn sweet. However, you can buy powdered pectin and make it all-year round.
Recipe
- 150 gr fruits
- 50 gr water (or accent tea)
- 25 gr sugar
- 4 gr pectin (yellow band)
Blend all this together thoroughly. I used cherries and coffee here. Boil for 1', then add:
- 225 gr sugar
- 90 gr glucose
Bring to 106° C (but last time I did 108° and it was still quite soft, so I'd go at least for that). Now you have about 5' to pour it. For my mould, it's easier to pour it into a pitcher.
Stand for 6 hours, then unmould carefully. With a silicon mould, it doesn't seem to matter if you grease it first or not. Roll in sugar.