Pâte de Fruit
Indulge your taste buds in the luxury of intense fruit flavour. Prepare a batch of French fruit jellies, also known as Pâte de Fruit, by following this simple recipe.
- 550 gr strawberries;
- 500 gr sugar;
- 15 gr citrus pectin;
- ½ tsp citric acid.
Line a 20x20 cm pan with paper.
Puree the strawberries in a food processor. Pass them through a sieve over a heavy bottomed saucepan. (We've started with 550 gr fresh strawberries and ended up with 500 gr strained puree.) Add in the citric acid and 100 gr of the sugar. Cook over a medium heat until the temperature reaches 45º C.
Combine the remaining sugar (400 gr) and the pectin and mix well. Thus the pectin will be evenly distributed and won't form any lumps when brought into contact with the puree. Add this mixture into the strawberry puree. Stirring constantly bring the mixture to 93º C. Keep it at this temperature for 2-3 minutes, if needed turn the heat down for a while. Then slowly bring the mixture to 106º C and keep it there for 2-3 more minutes. Stir all the time and be careful as it bubbles up.
Remove from the heat and pour into the paper lined pan. Let set overnight at room temperature.
Cut in squares or whatever shape you prefer and roll the pieces in sugar. It's ready to eat. Place in hermetically closed box and refrigerate.
Recipe courtesy of Chocolate Tales. Chocolate Tales is dedicated to the teaching of specialty chocolate making and entertaining people with the secrets of making wonderful chocolate creations. Their mobile Hands-On Chocolate Making Parties are suitable for all ages and can include: open chocolate workshops, corporate and team building, chocolate parties for kids, special get-togethers, weddings, and more!