These gorgeous little prosecco bears are plant based and made with only a few ingredients. Purchase the same agar I used in this recipe here:
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Recipe:
250 ml prosecco
6 g agar agar
25 g sugar
Method:
Combine all ingredients in a pot. Set over medium heat and bring to a rolling boil for 1-2 minutes. Remove from the heat and transfer to a smaller bowl so the mixture doesn’t cool to quickly. Use a dropper to drop the gummy bear mix into silicone gummy bear moulds. Refrigerate for 20-30 minutes until completely cooled and firm. Pop them out and serve. If you want a chewier, more traditional gummy texture, let them dehydrate overnight on a drying rack.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, Binging With Babish and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.
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