Passion Fruit & Mango Pâte de Fruit

Name: Passion Fruit & Mango Pâte de Fruit
Yield: Makes 35-40
Cuisine: French
Ingredients: 75 g (2¾ oz/⅓ cup) caster (superfine) sugar for coating; 5 g (1 tsp) lemon juice; 15 g (½ oz) pectin; 150 g (5½ oz) liquid glucose; 360 g (12½ oz/1¾ cups) caster (superfine) sugar; 230 g (8 oz) Fruit Purée made with mangoes; 230 g (8 oz) Fruit Purée made with passion fruit; 230 g (8 oz) Fruit Purée made with mangoes; 230 g (8 oz) Fruit Purée made with passion fruit

Preparation info

Makes
35-40

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

230 g (8 oz) Fruit Purée made with passion fruit
230 g

Europe
France
Chocolate
Vegan
Gluten-free
Mediterranean

Method

Place the baking mat on a baking tray (sheet). Use the ingredients to make Pâte de Fruit following the instructions.
Leave the pâte de fruit to set for at least 4 hours in a cool, dry place. Cut into 2.5cm (1 inch) cubes, roll in the sugar and serve.