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Pineapple Pâte De Fruit

Pineapple Pâte De Fruit


Recipe Created By:
PreGel Professional Training Center


900g (31.7oz)
30g (1.1oz)
165g (5.8oz)
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.