Gastronomixs

Paté de fruits

A divinely velvety fruit jelly.

Creation by Ad Waijers, Cingel College, Breda, the Netherlands.

Paté de fruits

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Ingredients

270

g

strawberries

50

g

water

80

g

Pecca 84

12

cc

citric acid

 

 

red food colouring

640

g

sugar

Preparation method

  • Purée the strawberries and add the water, the food colouring, and the Pecca 84 and bring to the boil.
  • Add the sugar and allow to cook for one minute.
  • Add the citric acid right at the end and stir well. Pour the mixture into a mould or shallow baking tray.
  • Leave to set.
  • Use a knife or cutter to create the desired shapes and dip the jellies in caster sugar.

Serving suggestions

  • As part of a dessert.
  • As a friandise.

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