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Ingredients
Mixture A
120 g fruit juice
100 g granulated sugar
80 g TREHA®︎
80 g glucose syrup (DE30-50)
food coloring
11 g gelatin sheets
60 g invert sugar (Trimoline)
Mixture B
1 part TREHA®︎
1 part corn starch
Instructions
Reduce A by heating to 75 to 77 °Brix. Add the reconstituted gelatin and dissolve.
Transfer to a mixing bowl, add the invert sugar, and whip. When the temperature reaches approximately 37°C/99°F, pour into a frame mold sprinkled with B, then sprinkle with additional B on top.
Refrigerate overnight to set and cut into pieces.
TREHA®︎ benefit
Provides good mouth-feel and a light texture.
Maintains a soft and supple shape with no wrinkles.
Tempers sweetness, and emphasizes the fruit flavor.
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