- 1 ltr raspberry puree
- 20g pectin
- 90g sugar
- 1125g sugar
- 250g glucose
- 210 70% chocolate
- 200g lemon juice
Raspberry and chocolate pate de fruit
dan watkins
15th September 2011
Raspberry and chocolate pate de fruit
1) combine the pectin and the 90g sugar
2) heat puree and desolve the 1125g sugar
3)add pectin ,gl...
Ingredients
Method
1) combine the pectin and the 90g sugar
2) heat puree and desolve the 1125g sugar
3)add pectin ,glucose and lemon to the puree
4)heat to 110c and whisk in chocolate
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