Raspberry Fruit Paste
Ingredients
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- 1
Heat the purée to 40°C. Add sugar (2) + pectin mixed together.
- 2
Bring to a boil.
- 3
Add sugar (1) + glucose gradually.
- 4
Cook to 107°C, stirring regularly.
- 5
Dissolve citric acid in 5 g water, add off the heat.
- 6
Pour immediately into a frame (1 cm) on a guitar sheet.
- 7
Let crystallize 12h at room temperature.
- 8
Unmold, cut into cubes, roll in granulated sugar.
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Per 100g
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