Transparent Saffron Fruit Pâté

By corlear

Note: It is not recommended to make a smaller amount as the pâté will keep for a long time.

Ingredients

• For the saffron fruit paste:
• 2 cups water
• 1 tsp saffron strands, roasted
• 2 oz sugar
• 1/2 oz NH pectin
• 51/4 oz glucose
• 51/4 oz inverted sugar or inverted sugar
• 2.2 lb sugar
• 1/2 oz citric acid
• For the citric acid sugar:
• 3/4 oz granulated sugar
• 3/4 oz citric acid

Details

Servings 10

Preparation

Step 1

For the saffron fruit paste:
1. Wrap the saffron strands in foil and roast in the oven.
2. Bring the water to the boil and add the saffron; Remove from the heat, cover and leave to infuse for 10 min.
3. Heat the water again and add 3/8 cup of sugar and the pectin. This will help the pectin to dissolve and not form lumps.
4. Make sure that the temperature does not go below 104ºF, as the pectin will set before you want it to.
5. Next, add the glucose and the inverted sugar, dilute and gradually whisk in the nest of the sugar.
6. Bring the temperature up to 220ºF. When it reaches this point, remove from the heat and add the citric acid, which should be dissolved in its same weight of water.
7. Stir rapidly and pour into a tray with ¾" high edges.

Final Steps & Preparation:
1. Leave to cool and set. Cut into ½ or ¾" pieces.
2. Coat the fruit pâté with the citric acid sugar.