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.
Recipe by: Joan Repato
350g Granulated sugar
100g Elderflower Flavor Paste *See recipe notes
Pâte de Fruit
40g Granulated sugar, plus extra for coating
1g Tartaric acid
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.