Pate de Fruit is a french delight and accompanied by a cup of coffee this is the perfect way to end a meal.
It is often described as the french version of the famous Turkish Delight due to the texture although the cooking method and recipe are different. These fruit jellies are commonly served in most of the top restaurants as part of their petit four selection. You can make them in any flavour by simply changing the fruit puree and the result can be quite magical.
It is a straight forward recipe but can go wrong quite easily so follow the recipe to the letter. Enjoy!
Passion Fruit Pate de Fruit
840 ml Boiron passion fruit puree
900 g sugar
205 g glucose
105 g sugar
20 g of yellow pectin
In preparation mix one of the sugars and the pectin together.
Bring the passion fruit puree to the boil. Add the glucose and stir, bring to the boil again and add the sugar. Once the sugar has dissolved and the mix reaches boiling point slowly add the pectin and sugar mix. Stir into the bubbling liquid. Stop stirring and leave to boil until it reaches 115 degrees and then immediately pass the mix through a sieve straight on to a greased, half gastronorm tray. Leave to set over night at room temperature.
Turn over to a cutting board and cut to cubes using a sharp and hot knife.
Roll the cubes in caster sugar.
Image by Ori