【france】mango Fudge
1.
Ingredients: 10 grams of isinglass powder, 95 grams of mango puree, 60 grams of white sugar, 40 grams of maltose, 10 grams of lemon juice
2.
Mix the isinglass powder with half of the mango puree.
3.
Sit in hot water, stir until it melts and keep warm.
4.
Put the white sugar and maltose into the pot and heat it to melt.
5.
Add lemon juice after boiling.
6.
Pour the mango puree and mix well.
7.
Continue to cook to 106 degrees,
8.
Pour the fish glue puree,
9.
Stir well.
10.
Pour into the mold. Refrigerate until set.
11.
Demoulding.
12.
Cut into small dices.
13.
Put a layer of sugar in the white sugar.
14.
Keep sealed and eat as soon as possible.
Tips:
The size of the jelly can be adjusted as you like, or it can be injected into a fancy mold to make different shapes.
The prepared jelly can be easily damp, so it should be sealed and stored and eaten as soon as possible.