Pâte de Fruit

Preparation info
  • 23 cm

    baking pan
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

  • About


Ingredients Grams
Sugar 25
Yellow Pectin


  1. In a small-sized bowl, mix the pectin and the first amount of sugar together and reserve.
  2. In a large-sized saucepan, heat the sugar, fruit puree, glucose and trimoline to 40C (104F) while whisking constantly, add the sugar/pectin mixture.
  3. Cook to 106C (223F) and remove from the heat. Stir in the citric acid/water mixture well.
  4. <