1K
Note from Bernard:
to pour it easily, you can heat 30 seconds in the microwave or in a bain-marie. This way it will become liquid.
Fruit Pasta: Passion Fruit
This has been nagging at me for a while! I love fruit jellies and I enjoyed figuring out the percentage of sugar and pectin based on the fruit I wanted. So I start with the passion fruit pasta. A perfect sweet and sour mix. As you can imagine, we’re going to need a few more hard-to-find ingredients (but everything is available on the internet nowadays!). And homemade fruit jellies are so good!
Ingredients
- 400 g passion fruit puree
- 400 g sugar
- 100 g glucose syrup
- 20 g pectin yellow
- 1/2 lemon juice
- crystal sugar
Instructions
- First of all, here are the two products that are harder to find for some. Yellow pectin and passion fruit puree in a bottle. As always, I buy from G.Detou.
- Place the passion fruit puree in a saucepan over low heat and bring to a boil.
- Mix some of the scure (3-4 large tablespoons taken from the total weight of the sugar) with the yellow pectin.
- When the liquid boils, add the sugar-pectin.
- Mix well and bring back to a boil. Add remaining sugar.
- Also add the glucose syrup. Note from Bernard:to pour it easily, you can heat 30 seconds in the microwave or in a bain-marie. This way it will become liquid.
- Add the juice of half a lemon, filtering it well (in a tea strainer for example).
- Bring to 107°C while stirring.
- Pour into a 18X18cm frame placed on a silicone mat. Don't worry, the whole thing will remain watertight and the liquid won't come out under the frame...
- Put immediately a stretch film on the contact (really on the liquid). Let cool completely then put in the fridge for a good two hours.
- Here is my guitar for ganache, caramel, fruit jelly etc...
- But don't panic! It remains a toy that I gave myself by pure madness! You can cut the fruit paste with a knife! Remove from the pan by running a knife along the set mass and unmold.
- Cut into six on each side.
- Then cut each slice into 6 pieces.
- Put some granulated sugar in a container and roll the resulting pieces in it!
- Place on a plate and then throw yourself on it!
Nutrition
Serving: 36piecesCalories: 62kcalCarbohydrates: 16gProtein: 0.05gFat: 0.04gSaturated Fat: 0.001gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.001gSodium: 6mgPotassium: 31mgFiber: 0.1gSugar: 14gVitamin A: 80IUVitamin C: 3mgCalcium: 1mgIron: 0.05mg
Tried this recipe?Let us know how it was!
This has been nagging at me for a while! I love fruit jellies and I enjoyed figuring out the percentage of sugar and pectin based on the fruit I wanted. So I start with the passion fruit pasta. A perfect sweet and sour mix. As you can imagine, we’re going to need a few more hard-to-find ingredients (but everything is available on the internet nowadays!). And homemade fruit jellies are so good!
Recipe for fruit pastes (for 36 pieces of 3X3cm):
-400g of passion fruit puree
-400g of sugar
-100g of glucose syrup
-20g of yellow pectin
-the juice of half a lemon
-crystal sugar
-crystal sugar
Instructions:
First of all, here are the two products that are harder to find for some. Yellow pectin and passion fruit puree in a bottle. As always, I buy from G.Detou.
Place the passion fruit puree in a saucepan over low heat and bring to a boil.
Mix some of the scure (3-4 large tablespoons taken from the total weight of the sugar) with the yellow pectin.
When the liquid boils, add the sugar-pectin.
Mix well and bring back to a boil. Add remaining sugar.
Also add the glucose syrup.
Note from Bernard:
to pour it easily, you can heat 30 seconds in the microwave or in a bain-marie. This way it will become liquid.
Add the juice of half a lemon, filtering it well (in a tea strainer for example).
Bring to 107°C while stirring.
Pour into a 18X18cm frame placed on a silicone mat. Don’t worry, the whole thing will remain watertight and the liquid won’t come out under the frame…
Put immediately a stretch film on the contact (really on the liquid). Let cool completely then put in the fridge for a good two hours.
Here is my guitar for ganache, caramel, fruit jelly etc…
But don’t panic! It remains a toy that I gave myself by pure madness! You can cut the fruit paste with a knife! Remove from the pan by running a knife along the set mass and unmold.
Cut into six on each side.
Then cut each slice into 6 pieces.
Put some granulated sugar in a container and roll the resulting pieces in it!
Place on a plate and then throw yourself on it!
Fruit Pasta: Passion Fruit
This has been nagging at me for a while! I love fruit jellies and I enjoyed figuring out the percentage of sugar and pectin based on the fruit I wanted. So I start with the passion fruit pasta. A perfect sweet and sour mix. As you can imagine, we’re going to need a few more hard-to-find ingredients (but everything is available on the internet nowadays!). And homemade fruit jellies are so good!
Ingredients
- 400 g passion fruit puree
- 400 g sugar
- 100 g glucose syrup
- 20 g pectin yellow
- 1/2 lemon juice
- crystal sugar
Instructions
- First of all, here are the two products that are harder to find for some. Yellow pectin and passion fruit puree in a bottle. As always, I buy from G.Detou.
- Place the passion fruit puree in a saucepan over low heat and bring to a boil.
- Mix some of the scure (3-4 large tablespoons taken from the total weight of the sugar) with the yellow pectin.
- When the liquid boils, add the sugar-pectin.
- Mix well and bring back to a boil. Add remaining sugar.
- Also add the glucose syrup. Note from Bernard:to pour it easily, you can heat 30 seconds in the microwave or in a bain-marie. This way it will become liquid.
- Add the juice of half a lemon, filtering it well (in a tea strainer for example).
- Bring to 107°C while stirring.
- Pour into a 18X18cm frame placed on a silicone mat. Don't worry, the whole thing will remain watertight and the liquid won't come out under the frame...
- Put immediately a stretch film on the contact (really on the liquid). Let cool completely then put in the fridge for a good two hours.
- Here is my guitar for ganache, caramel, fruit jelly etc...
- But don't panic! It remains a toy that I gave myself by pure madness! You can cut the fruit paste with a knife! Remove from the pan by running a knife along the set mass and unmold.
- Cut into six on each side.
- Then cut each slice into 6 pieces.
- Put some granulated sugar in a container and roll the resulting pieces in it!
- Place on a plate and then throw yourself on it!
Nutrition
Serving: 36piecesCalories: 62kcalCarbohydrates: 16gProtein: 0.05gFat: 0.04gSaturated Fat: 0.001gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.001gSodium: 6mgPotassium: 31mgFiber: 0.1gSugar: 14gVitamin A: 80IUVitamin C: 3mgCalcium: 1mgIron: 0.05mg
Tried this recipe?Let us know how it was!
