Feijoa Jellies (approx. 40pce)
Ingredients
- 150g Sugar
- 50g Glucose (or 25g honey)
- 75g Water for sugar syrup
- 80g Feijoa Puree (Peeled and blitzed)
- 5pce gelatine leaves
- 5g Citric acid (or g Lemon juice)
Method
- Soak gelatine leaves in cold water
- Cook sugar, glucose and water to140degrees
- Add Feijoa puree to sugar stock
- Drain gelatine leaves and add them and citric acid into the mix
- Strain and pipe into silicon moulds
- Leave to set over night (24hours is recommended)
- Unmould them and roll in castor sugar, ready to eat. Store in airtight container
- Sugar mixes to coat can be mixed with spices etc
- Like sugar cinnamon
- Match a green tea and sugar
- Aniseed and fennel sugar