Preview

Seasonal pate de fruit, crystallized sugar

Sweet

Ingredients

Recipe for 12 Tapas

Pate de fruit

205 Ml
Water
140 Ml
Orange juice
65 Ml
Pink grapefruit juice
25 Ml
Lemon
10 Ml
Lime
0.50 Unit(s)
Vanilla bean
420 Gr
Sugar
9 Gr
Pectin
100 Gr
Glucose

Tartaric acid

0.50 Tsp
Lemon juice
2 Gr
Water

Coating

500 Gr
Sugar
2 Tsp
Lemon juice

Preparation time: 1200 min

  • Pate de fruit

    In a pot, bring to a boil water, fruit juice, vanilla beans and orange zests. Then pour a mix of pectin and 45 of sugar. Mix well to avoid lumps.

    Once boiling add a bit of the remaining sugar (do it 2 or 3 times until you poured all the sugar), then add the glucose. Cook at 110 °C while whipping non stop to make sure it doesn't burn.

  • Acid

    Remove from heat and add the acid.

    Whip vigorously for few seconds and pour in a mold covered with greased aluminium foil (30 x 30cm, 1 cm thick)

  • Finishing

    Let cool down and cut in 2cm squares.

    Coat the pate de fruits with sugar

Official partners

Use a sugar thermometer for this recipe

Share this unique and tasty
experience

Private and Corporate Events