Or La Saint-Valentin, as they say in France. Because you wouldn’t have thought that the French would not celebrate a day of romance, right? (Apparently the day of Valentine, is La Saint-Valentin and the Saint himself is Le Saint Valentin. Oh, the French..) La Saint-Valentin in France is only a day for lovers, not for friends or children etc.. And yes, it is the same roses and chocolates as everywhere else (although I bet it is still slightly better). “Tu veux être mon valentin?” and many more Valentine-related words and expressions in French can be found on this site. (And no, mon petit chou, my little cabbage, is not one of them, thankfully.)
For this quick little blog post update, I am sharing the way to my dear husband’s heart. Sweet treats are always on the top of his wish list, all year round in fact. This year I decided to try to make homemade candy. This was a sticky affair, let me tell you, but I was pleasantly surprised that it actually worked!
You need a silicone praline mould, although you could also use a small tin loaf, lined with a baking sheet and then you just cut out cubes. They won’t be as pretty though.
Makes about 25, takes about 45 minutes (and about 2 hours for the raspberries to thaw and a total resting time of 24 hours)
300-350 gr of frozen raspberries (to make 166 gr of raspberry purée, yes, 166 gr)
375 gr of regular sugar (and extra for rolling them in)
150 gr of water
125 gr of glucose syrup (also called confectioner’s glucose; I use the Danish brand Dansukker)
8 gr of citric acid (usually found by the spices)
32 gr of gelantin sheets (I use Dr.Oetker)
Thaw the raspberries and with the help of the back of a spoon, press them through a fine mesh strainer so only a thick purée is left. Continue until you have 166 gr of the purée.
Put the gelantin sheets in a bowl of cold water to soften.
Boil the sugar, water and glucose syrup in a pan until it reaches 140 degrees Celsius. Check regularly with a candy thermometer. Then add the purée and let the mixture reach 115 degrees Celsius. Stir while doing this so the mixture doesn’t burn (although I didn’t find this to be a particular big risk).
Add the citric acid and the soaked gelatin sheets (try to squeeze out any excess water). Let everything dissolve in the mixture whilst stirring.
Pour it into a piping bag or something else that makes it easier to pipe into the praline mould (careful, it’s really hot). If you, like me, only have one mould, than you might find that you have excess mixture. I poured that into a tin loaf lined with a baking sheet.
Let everything set for 24 hours in room temperature.
Carefully press out the candy hearts out of the mould and roll them in regular sugar. Serve!
Joyeuse Saint Valentin!