Gastronomixs

Tangerine pâte de fruit

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands. 

Tangerine pâte de fruit

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Ingredients

1000

g

tangerine juice

1000

g

sugar

150

g

glucose syrup

100

g

sugar

30

g

pectin

20

g

citric acid

Preparation method

  • Mix together the tangerine juice, sugar, glucose syrup, and pectin.
  • Heat the ingredients to a temperature of 107 °C.
  • Add the citric acid once the temperature has been reached.
  • Then pour into the mould immediately.
  • Leave the mixture to gel.
  • Turn out of the mould and roll through the sugar.

Serving suggestions

  • As a component in a dessert, e.g. with several tangerine components.
  • As a friandise.

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