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Fruit Concentrate Pate de Fruit

Fruit Concentrate Pate de Fruit

Yield: 32 pieces (cut into 1 1/2” squares)

Source: Liza Cheng

    • 1800 g. The Perfect Purée Blood Orange Concentrate,  thawed
         or  Carmelized Pineapple,
         or  Mandarin Tangerine,
         or  Pomegranate,
         or  Key Lime,
         or  Meyer Lemon,
    • 180 g. sugar
    • 88 g. apple pectin
    • 1800 g. sugar
    • 360 g. glucose
    • 27 g. tartaric acid
Method:
1. Weigh and portion all the ingredients.
2. Set up bain marie for your whisk, spatula and thermometer.
3. Prepare molds by spraying with vegetable oil.
4. Sift together the first amount of sugar and apple pectin together.
5. Bring concentrate to boil (or at 104 F degrees).
6. Add the sugar/pectin combo to concentrate; make sure whisk to incorporate; return to boil.
7. Add the 2nd amount of sugar and return to boil.
8. Add glucose and return to boil.
9. Keep heat at medium to medium/high level and continue to whisk until thermometer reached 223 F degrees.
10. Pull off heat and add tartaric acid.
11. Whisk vigorously and pour immediately into molds.
12. Give pate de fruit at least 8-10 minutes to set and cool.
13. Un-mold or cut into desired pieces.
14. Toss in sugar and serve.