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Fruit Concentrate Pâte de Fruit32 pieces (cut into 1 1/2” squares) Liza Cheng |
| • | 1800 g. The Perfect Purée Blood Orange Concentrate, thawed |
| or Carmelized Pineapple Concentrate, | |
| or Mandarin/Tangerine Concentrate, | |
| or Pomegranate Concentrate, | |
| or Key Lime Concentrate, | |
| or Meyer Lemon Concentrate, | |
| • | 180 g. sugar |
| • | 88 g. apple pectin |
| • | 1800 g. sugar |
| • | 360 g. glucose |
| • | 27 g. tartaric acid |
| Method: | |
| 1. | Weigh and portion all the ingredients. |
| 2. | Set up bain marie for your whisk, spatula and thermometer. |
| 3. | Prepare molds by spraying with vegetable oil. |
| 4. | Sift together the first amount of sugar and apple pectin together. |
| 5. | Bring concentrate to boil (or at 104°F). |
| 6. | Add the sugar/pectin combo to concentrate; make sure whisk to incorporate; return to boil. |
| 7. | Add the 2nd amount of sugar and return to boil. |
| 8. | Add glucose and return to boil. |
| 9. | Keep heat at medium to medium/high level and continue to whisk until thermometer reached 223°F. |
| 10. | Pull off heat and add tartaric acid. |
| 11. | Whisk vigorously and pour immediately into molds. |
| 12. | Give pâte de fruit at least 8-10 minutes to set and cool. |
| 13. | Un-mold or cut into desired pieces. |
| 14. | Toss in sugar and serve. |