|500 g||Strawberry Puree* (LB 111110)|
|10 g||Slow Set Pectin (IFI 4121) or Rapid Set Pectin** (IFI 4122)|
|100 g||Glucose Syrup|
|8 g||Tartaric Acid|
*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.