- Quick and simple
- Doesn't stick
- For all kinds of confectionery
Now you can makeyour own classic confectionery like raspberry jellies, or maybe invent great classics of the futurewith these praline moulds. Praline moulds make it quick & easy to create confectionery from jelly, chocolate, caramel, or any other tasty mixture.
The moulds are produced together with professional manufacturers of confectionery, and are madefrom silicon approved for consumption. The moulds withstandboth oven and freezer temperatures from-50°C to +230°C and canbe machine-washed.
Tip: Jelly raspberries should dry for 1-2 days; preferably put them on a rack to allow as much ventilation as possible. We have a grill basket which is ideal for this.
Recipe for jelly raspberries!
From Frida Skattberg's food blog -Frida's baking blog
Jelly raspberries, 70 in total:
150 g strawberries, frozen - If you would like a raspberry flavour, use 180 g raspberries.
10 gelatin sheets
1.5 dl granulated sugar
0.5 dl white syrup
1.5 dl water
0.5 tsp citric acid
Citric acid - if you want a slightly sour taste.
Make them like this:
Start with greasing the silicon moulds.
Then thaw the strawberriesin the microwave oven.
Blend the strawberries to smoothness in a mixer and strain away the tiny seeds with a fine sieve.
Put the gelatin sheets in cold water and set aside.
Boil the sugar, syrup and water in a saucepan over high heat.
Simmer for 5-6 minutesand then stir in the strawberry mixture.
Squeeze the water from the gelatin sheets and stir them into the warm strawberry mixture.
Lastly, add the citric acid and stir.
Divide the mix evenly between the moulds.
Allow to setand cool for 1 day.
Pour some sugar (and perhaps citric acid) into a dish.
Roll the jellies in the sugar mixture and put them on a rack.
Let them dryfor 1-2 days.