Elderflower Pâte de Fruit

Pictured above: Sweet and elegant, Chef Joan Repato's Elderflower Pâte de Fruit features a fresh, floral scent with hints of pear, apricot and grapefruit.

Elderflower Syrup

350g                        Granulated sugar

350g                        Water

100g                        Elderflower Flavor Paste *See recipe notes     

Pâte de Fruit     

40g                          Granulated sugar, plus extra for coating

4g                            Citrus Pectin 

1g                            Tartaric acid

Instructions:

 Elderflower Syrup

1.) Combine all of the syrup ingredients in a pan and bring to a boil. Stir in the Elderflower Flavor Paste until completely combined.

Pâte de fruit  

1.) Place 400g of the elderflower syrup in a pan. Place over medium-high heat.

2.) In a separate bowl, mix the sugar and pectin together.

3.) Once the elderflower syrup is at a boil, add the sugar and pectin mix to the syrup, whisking continuously. Cook mixture until temperature reaches 225°F.

4.) Once temperature reaches 225°F, add in the tartaric acid, remove from heat, and pour the mixture into your desired mold. Allow to cool and set at room temperature, in a cooler area if possible.

5.) To serve, un-mold the pâte de fruit, cut into desired shapes, and roll in granulated sugar. Ensure that each piece is thoroughly coated in the sugar. Enjoy!

Pictured above: Simple and sophisticated, these sugar-coated squares of floral candy make a lasting impression at catering events and more.

Recipe Notes:

*If another flavor is desired, the Elderflower Flavor Paste can be substituted for any of our other Flavor Pastes. Simply adjust the dosage according to the instructions on the package. 

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