•   SOUR PATCH KIDS Gelatin Cubes
  • 1/4 oz. powdered gelatin
  • 7 oz. water, divided
  • 1-1/2 oz. granulated sugar
  • 1/2 oz. SOUR PATCH KIDS Red Berry Variegate
  •   Lemon Curd
  • 2 gelatin sheets
  • 9 whole eggs
  • 13 oz. granulated sugar
  • 2 Tbsp. lemon zest
  • 9 oz. Meyer lemon juice
  • 6-1/2 oz. unsalted butter
  • 1-3/4 tsp. SOUR PATCH KIDS Red Berry Variegate
  • 20 oz. heavy cream
  • 2-3/4 oz. SOUR PATCH KIDS Red Berry Variegate
  • 3-1/4 oz. SOUR PATCH KIDS Bitz


Nutritional facts are based on a single serving
Calories 500
Total fat 33g
Saturated fat 19g
Trans fat 1g
Cholesterol 210mg
Sodium 70mg
Carbohydrate 46g
Dietary fiber 0g
Sugars 43g
Protein 6g
Calcium 4%DV
Iron 4%DV


    SOUR PATCH Gelatin Cubes:
  1. Sprinkle  gelatin over 1 oz. water. Let stand 5 min. or until softened. Meanwhile, heat remaining water and sugar in small saucepan on medium heat until sugar is dissolved, stirring frequently. Remove from heat. Add SOUR PATCH KIDS Red Berry Variegate and softened gelatin mixture; whisk until dissolved.
  2. Pour  into 8-inch square silicone pan sprayed with nonstick spray. Place on sheet pan. Refrigerate until mixture is very firm. Cut into 1/4-inch cubes. Refrigerate until ready to use.
  3. Lemon Curd:
  4. Soak  gelatin sheets in enough water to cover; let stand 5 min or until softened. Squeeze out as much excess water as possible. Set gelatin sheets aside.
  5. Whisk  eggs and sugar in large bowl until well blended. Bring lemon zest, juice and butter to boil in large saucepan. Temper egg mixture with warm lemon mixture then return to saucepan. Cook on low heat until mixture reaches 180°F, stirring constantly. Stir in gelatin sheets until dissolved. Strain mixture into bowl over an ice bath and cool to 90°F.
  6. Brush  insides of each of 13 dessert glasses with 1/8 tsp. SOUR PATCH KIDS Red Berry Variegate using small pastry brush. Fill each glass with 2-3/4 oz. Lemon Curd. Refrigerate 2 hours or until fully set.
  7. Add  cream and 2.75 oz. SOUR PATCH KIDS Red Berry Variegate to bowl of mixer fitted with whisk attachment. Beat on high speed until soft peaks form. Spoon into pastry bag fitted with plain tip. Pipe 1-3/4 oz. over Lemon Curd in each glass. Top with 1/4 oz. SOUR PATCH KIDS Bitz and 1/2 oz. Gelatin Cubes. Refrigerate until ready to serve.

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