The Good Life France Magazine




The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...


Published by the award winning team at The Good Life France

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9 months ago

Christmas special Issue 27

Come to France through the pages of The Good Life France Magazine... Discover: Provence, the hidden gems and most beautiful villages, French Alps, UNESCO listed Rocamadour... recipes and giveways, guides and an interview with international best-selling Kate Mosse who shares her favourite places in France...

Chef Meurin's

Chef Meurin's iressistible gummy jellies When we asked 2 Michelin Star chef Marc Meurin to share a favourite sweetie recipe with us, he didn’t hesitate – gummy jellies. The soft, sweet chewy bonbons were invented almost 100 years ago in Germany. The creator, Hans Riegel, worked in a sweet factory and hated his job so he starred making his own candies and selling them at street fairs, or delivered to customers by his wife on her bike! Riegel named his company after the first two letters of his first name, last name, his home city, Hans= HA, Riegel= RI, and Bonn= BO: Haribo. Most sweets of the day were hard, and Haribo’s soft and chewy gummy bears as he called them (also known as gold bears now) were wildly popular. And the rest as they say is history – Haribo are now everywhere and soft jelly sweets are an iconic confection. Here's how to make them at home... Ingredients 100g water 275g sugar 225g glucose 37g gelatin 12g fruit juice – lemon/ref fruits/mint – your choice! If you’re using flavouring instead – leave out the fruit juice. Colouring of your choice Equipment Moulds - silicon moulds work best

How to make gummy jellies at home: 1. Place the water, sugar and glucose in a saucepan. Heat everything to 125 ° C. 2. Add gelatin (it may help to soften sheets in cold water first) and lemon juice. 3. Divide the mix between different bowls and add colouring for different coloured jellies. 4. Pour into moulds (silicon works best) and allow to cool completely. Chef Marc Meurin's stunning luxury hotel Chateau de Beaulieu in the beautiful countryside of Busnes, near historic Bethune, northern France is a perfect weekend treat. The chef offers cookery lessons (book in advance, they are very popular) and has two restaurants - the 2 Michelin Star Le Meurin and the bistro Jardin d'Alice. He also has an onsite sweet shop that is crammed full of wonderful bonbons and macarons that are out of this world delicious. Satisfy your inner Willy Wonka at the sweet shop, indulge in the restaurants, relax in the hotel and discover this beautiful area of northern France. lechateaudebeaulieu.fr tourisme-bethune-bruay.fr