Fruit pastes

Passion Fruit Paste

Name: Passion Fruit Paste
Prep time: 20 min
Total time: 20 min
Yield: 1204 g
Cuisine: French
Ingredients: 500 g Passion fruit purée; 480 g Caster sugar; 50 g Caster sugar; 150 g Glucose syrup; 16 g Yellow pectin; 3 g Citric acid; 5 g Water

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Passion fruit purée

g€/kg

Caster sugar

g€/kg

Caster sugar

g€/kg

Glucose syrup

g€/kg

Yellow pectin

g€/kg

Citric acid

g€/kg

Water

g€/kg

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Preparation steps

1
Heat the passion fruit purée to 40°C.
2
Mix sugar (2) + pectin, add to the hot purée.
3
Bring to a boil, add sugar (1) + glucose.
4
Cook to 107°C, stirring constantly.
5
Add the citric acid solution off the heat.
6
Pour into a frame on a guitar sheet.
7
Crystallize 12h, cut and coat in sugar.

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Nutritional values

Per 100g

Calories

254.1 kcal

Protein

0.6 g

Carbs

61.0 g

Sugars

54.0 g

Fat

0.2 g

Saturated fat

0.0 g

Fiber

0.4 g

Salt

0.0 g

Other recipes in the same category

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