Orange Zest Pâte de Fruit

Orange Zest Pâte de Fruit

by | May 13, 2015

    • 200 g. The Perfect Purée Orange Zest, thawed     • 1600 g. orange juice     • 180 g. sugar     • 44 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...
Mandarin Tangerine Semifreddo with Macadamia Brittle

Mandarin Tangerine Semifreddo with Macadamia Brittle

by | May 13, 2015

 • 2 tbsp. unsalted butter, divided     • 2 cups sugar     • 1 cup light corn syrup     • 1 cup water     • 1/4 tsp. salt     • 2 cups macadamia nuts, blanched, toasted and coarsely chopped     • 1/2 tsp. baking soda     • 1 tsp. flaked sea salt (preferred Maldon)...
Orange Zest Pâte de Fruit

Lemon Zest Pâte de Fruit

by | May 12, 2015

    • 1600 g. Meyer Lemon Juice (1:1 Water and The Perfect Purée Meyer Lemon Concentrate, thawed)     • 200 g. The Perfect Purée Lemon Zest, thawed     • 180 g. sugar     • 44 g. apple pectin     • 1800 g. sugar     • 360 g. glucose     • 27 g. tartaric acid Method:...
Fruit Purée Pâte de Fruit

Fruit Purée Pâte de Fruit

by | May 12, 2015

 • 1800 g. The Perfect Purée Green Apple Puree, thawed          or  Kiwi,          or  Apricot,          or  Blackberry,          or  Blueberry,          or  Mango,          or  Papaya,          or  Pear,          or  Pink Guava,          or  Red Raspberry,         ...
Orange Zest Pâte de Fruit

Fruit Concentrate Pâte de Fruit

by | May 12, 2015

    • 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,...