Three-Colour Fruit Juice Gummy Cubes
Inspired by techniques from America's Test Kitchen.
Chewy red, orange and yellow gummy cubes made from cranberry, orange and apple juice with beef gelatine.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Prepare. Rub the insides of the three containers with a very thin film of oil and blot away any extra with kitchen paper.
- 2
Bloom. Pour the cranberry juice and 15 ml of the lemon juice into the saucepan and stir in its sugar. Scatter the gelatine evenly over the surface and leave for 5 min until it looks swollen and spongy.
- 3
Melt. Set the pan over low heat and stir gently for 3-4 min. It is ready when it is steaming and completely clear, with no grains left on the spatula; do not let it boil or it will set weakly.
- 4
Pour. Skim off any foam with a spoon and pour the red mixture into the first container.
- 5
Repeat. Rinse the pan, then make the orange batch the same way with the orange juice, and finally the yellow batch with the apple juice, each with 15 ml lemon juice, its sugar and gelatine. Pour each into its own container.
- 6
Set. Chill for about 2 h, until the slabs are firm and spring back when pressed.
- 7
Cut. Run a knife around the edges, turn the slabs out and cut them into 1.5 cm cubes, dipping the knife in hot water between cuts.
- 8
Dry. Spread the cubes out on baking paper and leave at room temperature for 12 h, turning them once, until they feel dry and pleasantly chewy rather than sticky.
Storage
Keep in an airtight box at cool room temperature for up to 1 week, with baking paper between layers.
Equipment
- 3 small square containers, about 12 cm
- small saucepan
- whisk
- spatula
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 32 kcal |
| Protein | 2 g |
| Carbohydrate | 6.1 g |
| of which sugars | 5.7 g |
| of which free sugars | 5.7 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.01 g |
Protein per 100 kcal
6.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
