What could be better: sweet with a childish feel, but revamped for a more adult flavor? Champagne gummies! I know there are the famous pinga bullets, but we wanted to be phyno here. Nothing against dripping, we appreciate it too, see?
I was obsessed with the recipe and wanted to make it in the shape of a gummy bear. I discovered this version because of a fine candy store (?) that sells this type of product, I’m not sure how I got there, I must have seen it on YouTube.
The first step was to find where gummy bear molds were sold. And to deliver it to Brazil. Once again I turned to foreign trade between Brazil and China (if you know what I mean, hahahah). Yes, people. I bought a silicone mold from China and am using it at my own risk.
It’s not possible to know for sure whether the piece is food standard, so I won’t leave a link to anything here. Maybe… I’m aware of the risk it may have. It’s up to each individual.
One of the several differences between my version of the gummy bear version and the chic store version: my gum is alcoholic. The store uses real champagne (Dom Pérignon) freeze-dried, which is a dehydration process that involves low temperature and pressure control. And it also removes the alcohol.
Personally, I found the explanation as to whether it will maintain the flavors and aromas of the drink a bit strange. They are also volatile, so they are removed as well. Anyway, I didn’t try it. So, I can’t say anything. Just consider.
Gominha de Champagne (Champagne Gummy Bear)
Makes: 230 units 1mL/each
- 42 g gelatin powder (colorless and tasteless)
- 125 g champagne (or espumante, semi-dry rosé (I))
- 250 g champagne (or espumante, semi-dry rosé (II))
- 70 g crystal Sugar
- pink gel dye (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Sprinkle the gelatin over the champagne (I). Reserve.
- In a pan over low heat, reduce the champagne (II) by half: 125g. It takes about 20-25 minutes. If it reduces too much, add more champagne to reach 125g. The quantity of liquids was by weight.
- While still on fire, add sugar and hydrated gelatin. Mix well, remove from heat.
- Continue mixing to dissolve the gelatin completely. If there are lumps, return to heat quickly.
- If desired, add the coloring. Mix at most one drop. Liquid dye mixes better than gel.
- Transfer the mixture to the desired mold. I used a gummy bear silicone mold.
- Let it solidify for ~20 minutes. It is possible to speed it up in the fridge, but I found the texture to be different.
- Remove the gummies from the mold used and sprinkle very little powdered sugar so they don’t stick.
- I recommend storing them in the refrigerator, as if the day is very hot the gummies will become soft. They don’t lose their shape, but they remain very malleable.
- Jelly: for those who follow the Jewish dietary laws (kosher/kasher), gelatin can also be of porcine origin, in addition to boniva. However, practically no manufacturer informs this on the packaging. So, it’s good to pay attention to whether the packaging has the U (hechsher) symbol.
- Champagne/Sparkling wine demi-sec: this type is semi-dry, it is slightly sweet. Drinks in this category can have 32-50g sugar per liter. The amount of sugar in the recipe may vary depending on the classification of the drink chosen.
