Gastronomixs

Plum pâte de fruit

A delicious soft fruit jelly.

Recipe makes 1700 grams.

Plum pâte de fruit

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Ingredients

75

g

sugar

28

g

pectin

700

g

plum coulis

750

g

sugar

150

g

glucose

25

g

citric acid

Preparation method

  • Mix the 75 grams of sugar with the pectin.
  • Boil the plus coulis with the other 750g sugar and the glucose.
  • As soon as it is boiling, add the sugar and pectin mixture.
  • Continue boiling to 106°C.
  • Remove the pan from the heat and add the citric acid.
  • Pour into the desired moulds and leave to firm up.
  • Coat with granulated sugar if desired.

Serving suggestions

  • As a friandise.
  • As a component of a dessert.
  • Perfect in combination with sesame, ginger and green tea.

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