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!
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!