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Blackcurrant Pâte de Emil
Preparation info
- Makes
one
28 x 22 cm non-stick baking mat - Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Pâte de fruit was created in the 17th century by a French pâtissier called Gilliers. During this period, gelatine was used instead of pectin and originally it was a mixture of fruit purée, brown sugar, gelatine and spices.
Ingredients
240 g 8½ oz 50 g
Method
- Put the blackcurrant purée, whole blackcurrants,
150 g 5½ oz ¾ cup
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