Peter Greweling

Pectin Jellies

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Preparation info
  • Yield:

    180 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Fruit purée 350

Method

  1. Combine the fruit purée, apple compote, and 160 g of glucose syrup in a saucepan.
  2. Mix together the 80 g of sugar and the pectin. Whisk the mixture into the purée-syrup