#31. Learn how to bake cakes - Adriano Zumbo's Sweets & Lollies

Now I know this is not about baking cakes as such...
But I thought I would give myself a challenge anyway

I love lollies and sweets

I am addicted

Seriously, I have no problem whatsoever eating an ENTIRE pack of Haribo Gold Bears or Allen's Snakes in one sitting.

My drug of choice

Due to obvious reasons I have tried to cut down on my lolly intake, but when I saw this recipe on Masterchef Australia last year, I was salivating. I didn't care about the gingerbread house, I just wanted to eat the sweets that were made to decorate the house.

Image from MasterChef Australia

I thought I would set myself the challenge to make these lollies and sweets as part of my Life List adventures.

I tracked down the recipe and now all I need to do is buy all the ingredients and products that are included.

I am not sure how long this will take, but I hopefully they will be a success and I can show you all the finished product.

Recipe for the assorted sweets and lollies to decorate the Hansel & Gretel House.

Ingredients
Passionfruit Jellies
200g passionfruit pulp
150g apple puree
10g yellow pectin
38g caster sugar
250g caster sugar
90g glucose
12g citric acid solution (6g citric acid powder and 6g water)
Castor sugar, for dusting

Strawberry Jellies
350g strawberry puree
10g yellow pectin
38g caster sugar
250g caster sugar
90g glucose
12g citric acid solution (6g citric acid powder and 6g water)
Castor sugar, for dusting

Mandarin Jellies
350g mandarin puree
10g yellow pectin
38g caster sugar
250g caster sugar
90g glucose
12g citric acid solution (6g citric acid powder and 6g water)
Castor sugar, for dusting

Tangerine Rock
500g sugar
165g mineral water
220g glucose
10g tangerine compound
18g citric acid
18g bi-carb soda
Orange colour

Method
Passionfruit Jellies
1. Heat passionfruit pulp and apple puree to 60⁰C. Combine pectin and 38g sugar, sieve into fruit puree and stir to combine. Bring to the boil, stirring occasionally. Add 250g sugar and glucose and whisk until dissolved. Bring back to the boil and continue to boil for 5 minutes or until mixture reaches setting consistency and runs off a whisk in a thick stream. Stir in citric acid solution and working very quickly fill silicon moulds and refrigerate to set and cool.
2. Turn out jelly and toss in caster sugar to coat.

Strawberry Jellies
1. Heat puree to 60⁰C. Combine pectin and 38g sugar, sieve into fruit puree and stir to combine. Bring to the boil, stirring occasionally. Add 250g sugar and glucose and whisk until dissolved. Bring back to the boil and continue to boil for 5 minutes or until mixture reaches setting consistency and runs off a whisk in a thick stream. Stir in citric acid solution and working very quickly fill moulds and refrigerate to set and cool.
2. Turn out jelly and toss in caster sugar to coat.

Mandarin Jellies
1. Heat puree to 60⁰C. Combine pectin and 38g sugar, sieve into fruit puree and stir to combine. Bring to the boil, stirring occasionally. Add 250g sugar and glucose and whisk until dissolved. Bring back to the boil and continue to boil for 5 minutes or until mixture reaches setting consistency and runs off a whisk in a thick stream. Stir in citric acid solution and working very quickly fill moulds and refrigerate to set and cool.
2. Turn out jelly and toss in caster sugar to coat.

Tangerine Rock
1. Cook sugar, water and glucose to 155⁰C but do not allow to colour. Add remaining ingredients and mix to combine. Pour into half sphere silicon moulds, add stick and allow to set.
2. Make a batch of the mandarin jelly, half fill cone moulds with jelly, submerge a tangerine rock stick and fill with more jelly to encase. Allow to set.

Recipe by Adriano Zumbo via Master Chef Australia

Wish me luck!