The delight of Pâte de Fruit is their simplicity. They make a perfect petit four. They are both easy to make but also contain few ingredients. This allows the fruit flavour to shine through. Pectin and Tartaric acid can be found online and bought in small quantities.
Is a Pâte De Fruit the same as a fruit pastille I hear you ask? Technically no, but you'd be forgiven for thinking that. The biggest difference is that a fruit pastille will usually contain more ingredients like: cornflour, modified potato starch, gelatine and sometimes colourings. Pâte De Fruit and fruit pastille flavours are similar, both using fruit purees. The texture is similar, although a Pâte De Fruit can vary from soft to chewy depending on how long they have been allowed to dry, but both ends of the spectrum are equally as delicious.
Recipe
Ingredients
For 18 x 15cm Tray/Frame
250g Raspberry Puree
280g Caster Sugar
10g Pectin
50g Glucose
4g Tartaric Acid
Method
Prepare the tray by lining it with 4 layers of cling film.
Combine the caster sugar and pectin, mix thoroughly and then sieve together into a second bowl.
Combine the acid with an equal amount of water. (We usually leave this sitting inside the frame so you cannot forget to add it to the hot mixture later).
Bring the puree to a simmer and whisk in the sugar/pectin. Once this is completely combined and back to a simmer add the glucose and stir to dissolve.
Heat to 107°C stirring constantly.
Remove from the heat and stir in acid then carefully pour into the prepared frame.
Dust the top with granulated sugar.
Leave to set for at least a few hours then turn out of your frame. Cut into your desired size and give a final dusting with granulated sugar.
Too busy to make it? Order from us.
Handmade in small batches and delivered fresh to your door.
