APPLE PÂTE DE FRUIT  RECIPE BY

KIRSTEN TIBBALLS

A technical insight into yellow pectin while making apple jellies.


BEGINNER

PATE DE FRUIT
15 MINS

CASTER SUGAR

MAKES 50

METHOD
INGREDIENTS

Heat the puree to 40˚C in a saucepan while whisking continu-

1000g (35.27oz) Ravifruit apple purée
ously. Combine the sugar (A) and pectin in a bowl. Remove the
100g (3.53oz) caster (superfine) sugar (A)
pot from the heat when it reaches temperature and slowly add
25g (0.88oz) jaune pectin
the pectin mixture while whisking. Continue whisking until fully
200g (7.05oz) liquid glucose
combined then add the glucose. Return the pot to the heat and
1015g (35.8oz) caster (superfine) sugar (B)
bring to a boil while whisking. Slowly add the sugar (B) in three
20g (0.71oz) apple paste
additions while whisking. Bring the mixture back to a boil while
18g (0.63oz) ascorbic acid or neutral acid
whisking and heat to 105˚C. Add the apple paste and lastly add
Bowl of sugar for coating
the acid while stirring. Pour the mixture into a mould/tray with
sides lined with a guitar sheet. Place another sheet on top and
EQUIPMENT leave at room temperature to set. Once set, store in the fridge.
Peel back the guitar sheet, cut the pâte de fruit into individual
whisk squares and coat in a bowl of caster sugar.
digital thermometer
shallow 12 x 40cm tray
(We used the tray from the Silikomart 3D
Easter Egg Silicon Mould)
guitar sheet

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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