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Home / Lemon & Grape Layered Pate de Fruit

Lemon & Grape Layered Pate de Fruit

Lemon & Grape Layered Pate de Fruit

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Lemon Pate de Fruit
  • Grape Pate de Fruit
  • Method of Preparation (Both Recipes)

Lemon Pate de Fruit

900g (31.7oz)
30g (1.1oz)
75g (2.6oz)
150g (5.3oz)
1100g (38.8oz)
25g (0.9oz)
6g (0.2oz)
as needed

Method of Preparation

  1. Combine the water, glucose, and 1000g of the sugar, in a pot on the stove.
  2. Mix , 100g sugar, and yellow pectin in a bowl.
  3. When the mix in the pot is warm, slowly add the dry mix while constantly whisking.
  4. Cook to 106°C/223°F.
  5. Remove from heat, and whisk in .
  6. Return to heat, and bring back to 106°C/223°F.
  7. Remove from heat, add tartaric acid, and pour into frame or molds.
  8. Allow to set overnight before cutting/unmolding.
  9. Toss in granulated sugar.

Grape Pate de Fruit

900g (31.7oz)
30g (1.1oz)
150g (5.3oz)
150g (5.3oz)
1100g (38.8oz)
25g (0.9oz)
6g (0.2oz)

Method of Preparation

  1. Combine the water, glucose, and 1000g of the sugar, in a pot on the stove.
  2. Mix , 100g sugar, and yellow pectin in a bowl.
  3. When the mix in the pot is warm, slowly add the dry mix while constantly whisking.
  4. Cook to 106°C/223°F.
  5. Remove from heat, and whisk in
  6. Return to heat, and bring back to 106°C/223°F.
  7. Remove from heat, add tartaric acid, and pour into frame or molds.
  8. Allow to set overnight before cutting/unmolding.
  9. Toss in granulated sugar.

Method of Preparation

  1. Combine the water, glucose and 1000g of the sugar in a pot on the stove.
  2. Mix , 100g sugar and yellow pectin in a bowl.
  3. When the mix in the pot is warm, slowly add the dry mix while constantly whisking.
  4. Cook to 106°C/223°F.
  5. Remove from heat and whisk in or
  6. Return to heat and bring back to 106°C/223°F.
  7. Remove from heat, add tartaric acid, and pour into frame or molds.
  8. Allow to set overnight before cutting/unmolding.
  9. Toss in granulated sugar.