-
1
Soak the Gum Arabic
12 Hrs • Soaking
Room temperature, about 20°C (68°F)
Put the gum arabic powder in a small bowl and stir in 60 ml of the water until no dry powder remains. Cover and leave it at room temperature overnight, or for at least 12 hours, until it has dissolved into a thick, clear liquid.
Stir once after an hour — the powder sinks at first and clumps if it is left alone.
Done when: The liquid is thick, clear and smooth, with no grainy bits when you rub a drop between your fingers.
-
2
Make the Raspberry Puree
10 Mins • Blending
Room temperature, about 20°C (68°F)
Blend the raspberries until completely smooth, then push the puree through a fine sieve with the back of a spoon, pressing well to get all the juice out. You should have about 150 ml of seedless puree. Stir in the lemon juice.
Do not skip the sieve — seeds trapped in the syrup make the centres gritty instead of smooth.
Done when: The puree is deep red, smooth and seed-free, and runs off the spoon in a thin stream.
-
3
Cook the Sugar Syrup
15 Mins • Cooking
115°C (239°F)
Put the sugar, the remaining 60 ml of water and the corn syrup in a heavy-bottomed pan. Stir over medium heat only until the sugar has dissolved, then stop stirring, clip on the candy thermometer and boil until the syrup reaches 115°C (239°F). Brush down any sugar crystals on the sides of the pan with a wet pastry brush.
Once the syrup is boiling, do not stir it — stirring makes sugar crystals form and the finished sweets turn grainy.
Done when: The thermometer reads a steady 115°C (239°F) and the syrup is clear with large, slow bubbles.
-
4
Add the Gum Arabic and Raspberry
10 Mins • Cooking
108°C (226°F)
Take the pan off the heat and let the bubbling settle for 30 seconds. Stir in the soaked gum arabic liquid, then the raspberry puree, a little at a time — the mixture will bubble up, so add it slowly. Return the pan to low heat and cook gently, stirring, until it reaches 108°C (226°F) and turns glossy and deep purple-red.
Add the puree in three pours and stir between each one; dumping it in at once can make the syrup seize into lumps.
Done when: The mixture is glossy, evenly coloured and coats the back of a spoon in a thick, slow ribbon.
-
5
Fill the Moulds
10 Mins • Moulding
Warm syrup, about 80°C (175°F)
Working quickly while the syrup is still warm and pourable, spoon or pour it into the cone moulds, filling each one almost to the top. Tap the mould tray gently on the counter once or twice to pop any air bubbles, then leave the moulds undisturbed at room temperature.
If the syrup thickens before you finish, set the pan over very low heat for a minute to loosen it again — never add water.
Done when: Every mould is filled level, with no bubbles visible on the surface.
-
6
Dry Until the Shell Sets
24 Hrs • Drying
Room temperature, about 20°C (68°F)
Leave the filled moulds uncovered at room temperature for 24 hours. The outside of each cone slowly dries into a thin, crisp shell while the inside stays soft and syrupy — that contrast is the whole point of a cuberdon. After 24 hours, gently push the cones out of the moulds.
Do not rush this in the fridge or the oven — cold or forced heat makes the shell sticky instead of crisp, and the centres can leak.
Done when: Each cone feels dry and firm on the outside and holds its shape when you lift it, with a soft give when you press it gently.
auto_awesome Finishing Touches & Plating
Roll the finished cones lightly in a little extra granulated sugar if you like a frosted look, then set them out on a plate. Bite through the crisp shell to reach the soft raspberry centre — that first crack and the syrup inside are what make a cuberdon.
Belgium
1h
