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Pâte de fruits
Makes 24 Desserts and puddings
Ingredients
- 240g fruit juice or purée (either lemon, orange or lime juice or raspberry, strawberry or blackcurrant purée, can be bought online)
- 225g caster sugar
- 95g liquid glucose
- 10g pectin
- ½tsp lemon juice
- 250g granulated sugar, for rolling
Method
Put the fruit purée, 150g of the caster sugar and the liquid glucose in a saucepan and bring to the boil.
In a small bowl, mix the remaining caster sugar with the pectin then whisk into the boiling fruit purée. Continue to cook over a low heat, stirring constantly, until it reaches 104C.
Add the lemon juice and cook for a further 3-4 minutes. Pour the mixture into the silicone mould and leave to set for 2-3 hours in a cool, dry area.
Unmould the pâte de fruits and roll in the granulated sugar. Store in an airtight container and consume with 1 month.
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