- 840 ml Boiron passion fruit puree
- 900 g sugar
- 205 g glucose
- 105 g sugar
- 20 g of powdered pectin
passionfruit pate de fruit
peter Jackson
11th November 2011
passionfruit pate de fruit
In preparation mix one of the sugars and the pectin together.
Bring the passion fruit puree to the bo...
Ingredients
Method
In preparation mix one of the sugars and the pectin together.
Bring the passion fruit puree to the boil. Add the glucose and stir, bring to the boil again and add the sugar. Once the sugar has dissolved and the mix reaches boiling point slowly add the pectin and sugar mix. Stir into the bubbling liquid. Stop stirring and leave to boil until it reaches 115 degrees and then immediately pass the mix through a sieve straight on to a greased, half gastronorm tray. Leave to set over night at room temperature.
Turn over to a cutting board and cut to cubes using a sharp and hot knife.
Roll the cubes in caster sugar.
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