- 10
Ingredients
- For the fruit pâté:
- 11/2 cup (chose from ones with the same density; e.g. mango, raspberry, bilberry, etc.)
- 11/2 cup water
- 3 tbsp sugar
- 1/2 oz NH pectin
- 3/4 cup inverted sugar
- 3/4 cup glucose
- 2 cups sugar
- 11/2 tsp citric acid
Preparation
Step 1
For the fruit pâté:
1. Heat the purée and water in a pan and add the sugar and pectin mixture when the temperature reaches 120ºF.
2. Add the inverted sugar and glucose when the mixture reaches 175ºF. Once they are completely dissolved, gradually add the sugar so that the temperature of the purée does not drop (very important).
3. Continue cooking the mixture until the temperature reaches 224ºF.
4. Add the citric acid, mix and quickly put in the mould.
Final Steps & Preparation:
1. This concept involves scooping out a fruit pâté in such a way that the inside can be filled with another flavor
Examples:
FRUIT pâté FILLING
raspberry fresh cheese
passion fruit coffee paste or reduction
tomato yogurt
strawberry liquorice paste
mango fresh ginger