I had left the blog completely abandoned, it wasn’t on purpose. But since we moved to England we have had so many changes and I just haven’t got enough time to do everything I want. I couldn’t make the day long enough to get home and make recipes and take photos of them. I recently started to work in a hotel as the pastry chef and even though I didn’t think that the language was going to be a problem, it is a whole different culture, specially if we are talking about food and I have felt frustrated most of the days and I have had to start from scratch in a new country.
I was living in France for the last year and working in Pastry shops in Paris is a completely different thing that working in hotels restaurants in England, so I basically had to reset my brain and start doing everything again. The concept of an amazing dessert in England is far beyond from the concept in France, so it hasn’t been easy. That is where I am at the moment and I haven’t had much spare time to cook at home, because when I got home I just didn’t felt like baking again.
But I just decided to organize a little bit better and drink some coffee and just start baking more at home in my free time. This recipe is quite simple, pretty much the same as doing homemade jam, you have to let the mix boil to take out the excess of water. They have a special technique and maybe some of the ingredients we don’t have at home all the time, but it is always better to make our own gummies than the store bought ones.
So this recipe has cero colorants, cero additives and all those ingredients we cannot even pronounce. The big important thing in this recipe is the temperature, so you are going to need a candy thermometer. Depending on how high the temperature is, the result of the softness in the pâte de fruit is going to be different. Also, keep in mind to be constantly whisking so the mix doesn’t clump up all together.