Strawberry Pate de Fruit
2.) Combine 1st amount of sugar and pectin-- ensure pectin has been thoroughly incorporated into sugar. Whisk into boiling puree. Allow to cook for 2-3 minutes, constantly whisking.
3.) Add 2nd amount of sugar in 3 stages. Cook until 107°C (225°F)
4.) Remove from heat, stir in tartaric acid.
6.) Sugar in tray, cut, and then completely sugar (guitar cutting) or de-mold and completely sugar after 30 minutes (molds).
*Fruit acidity affects pectin results. This recipe is specially formulated for Leonce Blanc Strawberry Puree (LB 111110). Using another fruit puree may not yield the same results.
**Rapid Set Pectin is not suitable for pouring into individual molds due to quick setting time.
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