RECIPES
All recipesFruit Jellies
FOR THIS RECIPE
- For approximately 50 fruit jellies
RECIPE STEPS
1/ Raspberry Jellies
INGREDIENTS
- 7 g yellow pectin
- 300 g crystal sugar
- 280 g raspberry pulp
- 50 g passion pulp
- 70 g glucose
- 5 g de jus de citron
2/ Or Apricot & Passion Jellies
INGREDIENTS
- 8 g yellow pectin
- 300 g crystal sugar
- 125 g apricot purée
- 50 g passion fruit pulp
- 70 g glucose
- 5 g lemon juice
Mix the pectin and the sugar.
In a saucepan, bring the pulp and the fruit purée to a boil with the sugar and pectin mix, and add the glucose.
Bake to a heat of 106-107°C, while stirring regularly, and add the lemon juice.
Heat the jam funnel in the oven at 80°C before using it to pour the fruit jelly in a Flexipan mould.
Leave to cool and roll the fruit jellies in fine sugar.
Though the fruit jellies store well (in an airtight container at room temperature), they are better when they are fresh.
To be tasted quickly!
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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