Imported from the web

Homemade Raspberry and Mango Gummies with a Coconut Base

Name: Homemade Raspberry and Mango Gummies with a Coconut Base
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Yield: 8 servings
Cuisine: French
Ingredients: 450 g Frozen raspberries (To obtain 300 g of raspberry coulis; heat, then strain to remove the small seeds.); 6 g Agar-agar (For the raspberry preparation.); 2 tbsp Sugar (For the raspberry preparation; optional.); 200 g Mango (To obtain 150 g of coulis; heat, blend, then strain.); 150 g Water (For the mango preparation.); 1 tbsp Sugar (For the mango preparation.); 3 g Agar-agar (For the mango preparation.); 150 g Coconut milk (For the white base.); 2 g Agar-agar (For the white base.); 1 tbsp Sugar (For the white base.)

Recipe by Paillettes et chocolat @lesdelicesdaliceceret · Facebook

Imported by Sara R on SeeMeCook

Homemade gummies made in three colorful preparations: raspberry, mango, and a white coconut milk base. Agar-agar sets them after a brief boil, followed by chilling.

8 servings155 minFrench

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Ingredients

450 g Frozen raspberries (To obtain 300 g of raspberry coulis; heat, then strain to remove the small seeds.)
6 g Agar-agar (For the raspberry preparation.)
2 tbsp Sugar (For the raspberry preparation; optional.)
200 g Mango (To obtain 150 g of coulis; heat, blend, then strain.)
150 g Water (For the mango preparation.)
1 tbsp Sugar (For the mango preparation.)
3 g Agar-agar (For the mango preparation.)
150 g Coconut milk (For the white base.)
2 g Agar-agar (For the white base.)
1 tbsp Sugar (For the white base.)

Steps

1
For the raspberry preparation, heat the frozen raspberries, then strain them to remove the small seeds and obtain about 300 g of coulis.
2
Place the raspberry coulis in a saucepan with the optional sugar and 6 g of agar-agar. Bring to a boil, then simmer for 2 to 3 minutes to activate the agar-agar.
3
Fill the molds with the raspberry preparation and refrigerate.
4
For the mango preparation, heat the mango with the water. Blend everything, then strain to obtain 150 g of coulis.
5
Add the sugar and 3 g of agar-agar to the mango coulis. Bring to a boil and simmer for 2 to 3 minutes to activate the agar-agar.
6
Fill the molds with the mango preparation. Refrigerate for 2 hours.
7
For the white base, heat the coconut milk with 2 g of agar-agar and the sugar, bringing the mixture to a boil and simmering it for 2 to 3 minutes to activate the agar-agar.
8
Pour the coconut milk preparation into the molds to form the white base. Refrigerate until the gummies are ready.

Notes

The recipe specifies simmering for 2 to 3 minutes to activate the agar-agar and refrigerating for 2 hours. The chilling time for the raspberry preparation and the white base is not specified. The exact shaping of the giant gummies is not detailed.