Muscat and Strawberry Pâte de Fruit

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

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

Europe
France
Preserve

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