Strawberry Pate de Fruit

Ingredients

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

Method

  1. Bring strawberry puree and glucose syrup to a boil.
  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.
  5. Immediately dispense into tray mold for guitar cutting (Rapid Set or Slow Set Pectin) or individual silicone molds (Slow Set Pectin only**).
  6. Sugar in tray, cut, and then completely sugar (guitar cutting) or de-mold and completely sugar after 30 minutes (molds).

Tips

*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.