Daring Bakers: Passion Fruit Gelées with Lime Sugar

 So, here it goes... And it isn't pretty this month.

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy

 

Errrrrrrrrr... Say what? I messed up already?

Darn it!

Not the recipe... No, actually these little gems are quite refreshing. I am talking about this whole "Candylicious" themed month here at The Daring Kitchen. Yes, I read through the instructions at the beginning of the month and thought I understood the challenge, but as I am about to post, I am realizing I messed this one up. I messed it up pretty good.

Now, from what I thought I had read, I didn't have to make a chocolate candy if I did not want to enter the contest. To be honest, with school starting, a son with a broken leg, and a whole bunch of other craziness, the last thing I wanted to do was think about a creative chocolate recipe. (Thanks to those who did 'cause I will be trying them out later.) No, I needed a no brainer this month. A simple recipe where I could just stick to the script.

Well, as it runs out, I did need to make a chocolate recipe AND a non-chocolate recipe...

Says so right here... See?

MANDATORY ITEMS

You must make TWO candies

The first candy must be ONE of the following CHOCOLATE candies:

     a. A truffle, dipped or not dipped in chocolate OR
     b. A cut (square) dipped chocolate/bonbon OR
     c. A filled chocolate/bonbon using a chocolate mold

The other candy can be any CHOCOLATE or NON-CHOCOLATE candy you like.

I am not sure how the requirements could have been made more clear. And, to top it off, I went out and found my own non-chocolate recipe.

GULP! 

I am fairly certain finiding my own recipe isn't allowed either. What in the world was I thinking? Wow! Was I off on this one, or what?!

Since I am realizing my mistake a few hours before post time, instead of a Daring Bakers compliant post, you get these candies made of passion fruit puree and lime infused sugar. They were a bit reminiscent of Jell-O Jigglers but with more sophistication. The original recipe called for plain sugar to coat, but I chose to jazz them up with the lime sugar, which added a definite kick. To be honest though, out of the three options (no sugar, plain sugar and lime sugar), I thought the unadorned gelées were the best.

Hopefully, next month will prove less of an embarrassment. I can't promise though :)

Have a Sweet Day!

Jaime @ The Great Cake Company

 

PASSION FRUIT GELÉES with LIME SUGAR  

Makes about 4 dozen candies  

Start to Finish: 13 hr (includes setting time)

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FOR THE LIME SUGAR
2 small limes
1 cup of sugar

Method
Using a microplane, zest limes and add to sugar. Mix the zest with the sugar until well combined and store in an airtight container. Zest should be ready in about 5 to 7 days. If you find the citrus flavor is not strong enough after 1 week, add a little fresh zest to the sugar before using.

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FOR THE PASSION FRUIT GELÉES
Recipe adapted from Gourmet (December 2007)

4 (1/4 ounce) packages unflavored gelatin
1 cup water
2 cups sugar plus additional for tossing
1 teaspoon fresh lemon juice
3/4 cup thawed unsweetened passion fruit puree (maracuya) such as Goya brand

Method
Lightly oil an 8-inch square, nonstick baking pan.

Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring until dissolved. Add 2 cups sugar and stir until dissolved. Add lemon juice and stir.

Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick).

Pour into baking pan and pop any remaining bubbles with a toothpick. Let stand at room temperature until set, at least 12 hours.

Run a sharp knife around edge of gelatin and invert onto a cutting board. If the gelées will not release from the pan, place a hot towel on the bottom of the pan until they release. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of (lime) sugar to coat, brushing off excess.

Gelées, without the sugar coating, will keep in an airtight container at room temperature for two weeks.