Pâte de Fruit - another trial!
Because one can never have too much chocolate I decided to try another Pâte de Fruit recipe.
This time the recipe is a bit easier and without glucose syrup. I got the original recipe from Ecole Chocolat, but adjusted to my liking.
Ingredients:
500g frozen raspberries
550g sugar
12g apple pectin
12g citric acid
180g dark chocolate
Instructions:
Thaw frozen fruit over night before you want to make your Pâte de Fruit
Next day:
Whisk sugar and pectin
Blend fruit until smooth
Bring fruit puree to boil
Add sugar and pectin mix in 3 steps
Cook to 112°C/233°F (might take up to 20min)
Whisk in citric acid and chocolate until combines
Pour immediately on silicon mat or molds
Cool at room temperature (5-6 hours)
Cut with knife or cookie cutter
Cover in sugar or chocolate