Raspberry Sherbet Pated’ Fruit

• 200 g raspberry purée
• 80 g caster sugar
• 5.5

Bring the purée to the boil, mix the pectin and sugar together. Add the glucose to the purée and boil until dissolved. Gradually pour in the pectin sugar mix and whisk well. Cook to 105°C, add the citric acid and raspberry sherbet and stir. Pour into moulds to set. Once set and cold roll in raspberry sherbet and granulated sugar.