Name: Pâte de Fruits
Ingredients: Juice of ½ lemon; 7 oz. (200 g) fruit pulp; ⅔ oz. (20 g) glucose syrup (online or at specialty stores); 1 ½ teaspoons (4 g) apple pectin (online or at specialty stores); granulated sugar, divided: 3 ½ tablespoons (1 ½ oz./40 g) to combine with the pectin, plus 1 cup plus 2 tablespoons (7 ¾ oz./220 g)

Fruit and chocolate go together perfectly, whether you use berries, deciduous, exotic fruits, or summer or fall fruit. Pâte de fruits can be used to fill chocolate bonbons and garnish many chocolate desserts.

Ingredients

granulated sugar, divided: 3 ½ tablespoons (1 ½ oz./40 g) to combine with the

Garnish
Sauce
Gluten-free
Chocolate
Vegan
Summer

Method

If you are using pineapple, kiwi, or papaya, boil the fruit pulp before using. They contain a substance called a proteolytic enzyme that prevents jelling and is destroyed by heat. If it is still present, your fruit will not jel. So, if you opt for any of these fruits, bring to the boil and cool to 104°F (40°C) before proceeding with the recipe.

Line a baking sheet with a sheet of food-s

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Pâte de Fruits

Fruit Jellies

Ingredients

Method

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