Montpensier lollipops

Perhaps for some lovers of sweets, the word montpensier means a lot, because these small lollipops with various shades of color and tastes simply amaze with their pronounced and rich aromas. It is noteworthy that previously the aroma of Montpensier lozenges (often mistakenly called Montpensier) was provided by the use of various kinds of spice impurities, but currently these miniature sweets include food additives in the form of fruit essences.

The name montpensier lollipops in Russia was adopted in order to distinguish them from large painted figured lollipops (usually in the form of a bear or rooster), as well as cylindrical or rectangular candy sweets (transparent, theatrical, barberry or mint). It is curious that on the territory of France itself, the name Berlengo is more accepted for these caramels - according to a different French surname Berlingot.

Nevertheless, according to the main of the gastronomic stories of montpensier candy, these sweets were invented by a kind of confectioner Montpensier. In addition, others claim to have named them so after Anna-Maria-Louise Montpensier, who was a great lover of lollipops. This woman is known to us as Grand Mademoiselle (La grande Mademoiselle) from the novels of Dumas - it was she who took an active part in the fight against absolutism at the dawn of the reign of Louis XIV de Bourbon.

In general, in fact, montpensier lollipops are not some intricate confectionery creation, but are the most ordinary small-shaped lollipops, during the manufacture of which various fruit essences are used, for example, with the taste of pear, lemon, grapes, and so on. It is worth noting that with the addition of publicly available citric acid, you can easily cook montpensier lollipops yourself, even at home.

To do this, sugar sand is melted in a small saucepan over a low heat, to which a small amount of vanilla sugar and any flavor, for example, the same citric acid, is added. Some culinary experts prefer to add a drop of fragrant alcohol - cognac, rum or brandy - to the composition of montpensier lollies.

Sugar sand is heated on fire for literally a minute, while constantly stirring so that lumps do not form. The melted caramel is then removed from the heat and added with an acidity regulator (citric acid or lemon juice) as well as a flavouring agent. To get miniature montpensier lollipops, you need to use small molds into which. Actually, thick syrup is spilled, which cools and hardens, turning into fragrant montpensier lollies.