Vegan Black Currant Gummy Flowers Makes about 25 pieces Genevieve Meli, associate professor of Baking and Pastry Arts, Culinary Institute of America, Hyde Park, New York

Chef’s note: These gummies get their texture from an algae called agar agar. A plant-based alternative to gelatin, it provides a different mouthfeel to gelatin with a slightly more brittle bite. Gelatin and agar agar have very different techniques, so this is a great introduction to the ingredient if you haven’t tried it before.

Ingredients for Vegan Black Currant Gummy Flowers:

• ½ oz./142 g The Perfect Purée Black Currant Puree, thawed
• .2 oz./6 g agar agar
• 5.3 oz./151 g cold water
• 6.6 oz./186 g granulated sugar
• 5 ½ oz./157 g glucose syrup
• granulated sugar, as needed for finishing

Method for Vegan Black Currant Gummy Flowers:

1. In a blender, combine the black currant purée and water. Blend until smooth. Set aside.
2. In a small bowl, whisk together the sugar and agar agar.
3. Meanwhile, place the water in a medium saucepot. While whisking, stream the sugar mixture into the water. Bring the water to a boil and add the glucose syrup. Continue to cook until the temperature on a thermometer reads 223°F/106°C.
4. Remove from the heat and add the reserved purée. Whisk until homogenous.
5. Pipe the mixture into any candy mold and set aside to set fully, at least an hour. Unmold and toss in sugar before serving.