Vanilla Transparent 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 vanilla fruit pâté:
• 4 1/2 cups water
• 5 vanilla pods
• 1/2 cup sugar
• 1 oz NH pectin
• 51/4 oz glucose
• 51/4 oz inverted sugar or inverted sugar
• 1/2 oz citric acid
• To finish:
• sugar

Preparation

Step 1

For the vanilla fruit pâté:
1. Bring the water to the boil and add the vanilla pods and the seeds.
2. 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.
3. Make sure that the temperature does not go below 104ºF, as the pectin will set before you want it to.
4. Next, add the glucose and the inverted sugar, dilute and gradually whisk in the nest of the sugar. Bring the temperature up to 220ºF.
5. When it reaches this point, remove from the heat and add the citric acid, which should be dissolved in its same weight of water. 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 sugar.