Gastronomixs

Fennel sweets with anise blossom

Based on a recipe by Grant Achatz. This is a ‘pâte de fruits’ recipe, which is often made in classic confiserie and patisserie from oranges, red fruits, apples, and forest fruits. Together, the pectin and sugar produce a sticky, elastic jelly. 

Fennel sweets with anise blossom

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Ingredients

15

g

pectin, yellow

50

g

granulated sugar

500

g

fennel juice

100

g

glucose

500

g

granulated sugar

7.5

g

citric acid, liquid

 

 

Anise Blossom

Preparation method

  • Mix the pectin with the 50g of sugar.
  • Bring the fennel juice to the boil and add the sugar and pectin while stirring. Make sure that the liquid continues to boil.
  • Add the 500g of sugar in three parts so that the liquid continues boiling.
  • Then add the glucose and boil to a temperature of 107°C. Use a core temperature gauge with alarm or a sugar thermometer.
  • Once the liquid has reached the required temperature, remove the pan from the heat and stir in the citric acid.
  • Immediately pour into a tray to form a layer approx. 1cm thick. Leave to harden.
  • Cut the pâte de fruits into small cubes.
  • Garnish with Anise Blossom.

Serving suggestions

  • You can use them as they are or, if you like, coat them in fine granulated sugar with citric acid granules. They then taste a bit like sour gummy bears. Just mix 1% citric acid into fine granulated sugar.
  • You can serve them as part of the friandises but could also use them as a subtle garnish with goose liver and poultry dishes.

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