Name: Muscat and Strawberry Pâte de Fruit
Yield: Makes about 54
Cuisine: French
Ingredients: 138 milliliters simple syrup; 90 milliliters simple syrup; 7 grams salt; 2 grams thermoreversible pectin (for more information); 100 milliliters yuzu juice; 262 grams strawberry puree; 5 sheets silver gelatin, soaked in ice water until softened; 2 grams agar; 1.5 grams gellan gum; 650 milliliters Muscat; 1 gram thermoreversible pectin (for more information); 4 grams salt; 4 grams agar; 6 sheets silver gelatin, soaked in ice water until bloomed, softened; 6 milliliters elderflower liqueur; 50 milliliters lime juice; 3 grams gellan gum

Preparation info

Makes about
54

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This combines the sweet floral notes of Muscat (along with elderflower liqueur) with the sweet-tart flavor of strawberry, enhanced with yuzu. As with the mango pâte de fruit, this has a thin layer of fruit gel on the bottom.

Ingredients

For the Strawberry Gel

2 grams agar
1.5 grams gellan gum
1

Method

To make the strawberry gel, combine the agar, gellan, pectin, salt, simple syrup, and 100 grams of the strawberry puree in a small pot, and blend using a hand blender or whisk to distribute the powders. Put the pan over high heat, just until it comes to a boil, then reduce the heat and gently boil for 2 minutes to activate the agar (we always set a timer).

Remove it from the heat. Squee