Pâte de Fruit

Name: Pâte de Fruit
Yield: 23 cm x 33 cm [9 inch x 13 inch] baking pan
Cuisine: French
Ingredients: sugar; trimoline; yellow pectin; glucose; citric acid; water; citric acid; fruit puree

Preparation info

23 cm
baking pan

Difficulty
Easy

Appears in

Lickerland

By Jason Licker

Published 2016

About

Ingredients

Ingredients	Grams
Sugar	25
Yellow Pectin

Europe
France
Dessert
Vegan
Gluten-free
Mediterranean

Method

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