Recipe: Gesha-1420 - Mushroom Gummies

A playful treat that looks like mushrooms but tastes like coffee and fruit. These gummies bring together the complex notes of Gesha 1420 with bright mango for a two toned, bite sized delight. Perfect for sharing or for a little edible art project in your kitchen.

Ingredients

• 15 g gelatin powder (about 0.5 oz)
• 12 g sugar (about 0.5 oz)
• 1 sachet Forchewn Gesha 1420
• 130 g maltose (about 4.5 oz)
• 250 g mango juice (about 9 oz)
• 170 ml hot water (about 6 oz)
• Juice of 1 lemon (about 2 tbsp or 30 ml)

Equipment

• Saucepan
• Gummy mold — mushroom shaped if you want to match ours, but any mold works
• Rubber spatula

Instructions

1. Mix the Gesha 1420 sachet with 170 ml hot water (about 6 oz) until fully dissolved.

2. In a saucepan, combine 65 g maltose (about 2.5 oz), 6 g sugar (about 0.25 oz), juice from one quarter of the lemon, and the dissolved coffee. Bring to a boil while stirring.

3. Once boiling, add half of the gelatin powder and stir until completely dissolved.

4. Pour this mixture while hot into the mold cavities that will form the mushroom tops.

5. Repeat the process, but this time use the mango juice instead of coffee, along with the remaining maltose, sugar, lemon juice, and gelatin. Stir until smooth.

6. Pour the mango mixture into the mold cavities for the mushroom stems.

7. Place the molds in the fridge for at least 1 hour, or until the gummies are firm.

8. Remove the gummies from the mold and combine one top with one stem to create a complete mushroom.