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- Fruit Jellies-

Méthodes

For approximately 50 fruit jellies

 

 

Raspberry Jellies

  • 7 g yellow pectin
  • 300 g crystal sugar
  • 280 g raspberry pulp
  • 70 g glucose
  • 5 g lemon juice

 

Or

 

Apricot & Passion Jellies

  • 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!

Member author
Jean Philippe DARCIS

Combining tradition, creativity and a masterful know-how, Jean-Philippe Darcis reinvents matter to free subtle, rich, noble and exquisite fragrances to infinity. From fine dense and powerful chocolate pastry to delicious ice cream to melt-in-your-mouth like a ripe fruit sorbet, this master’s creat [...]

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