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Home / Raspberry Pâte de Fruit

Raspberry Pâte de Fruit

Raspberry Pâte de Fruit

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Beginner

Ingredients

900g (31.7oz)
30g (1.1oz)
200g (7.1oz)
150g (5.3oz)
1100g (38.8oz)
25g (0.9oz)
6g (0.2oz)

* can be replaced with

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.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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