Seasonal pate de fruit, crystallized sugar
IngredientsRecipe for 12 Tapas
Pate de fruit
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.
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)
Let cool down and cut in 2cm squares.
Coat the pate de fruits with sugar
Use a sugar thermometer for this recipe