Green Apple Pate De Fruit
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Ingredients
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Yield
1 inch piecesUnit of Measurement
- 1080 g water
- 36 g PreGel Fibraplus - Fiber Base Texturizer - 302032
- 180 g PreGel Green Apple Fortefrutto® - 45172
- 180 g glucose
- 1320 g granulated sugar
- 30 g yellow pectin
- 10 g tartaric acid solution (equal parts tartaric acid and water)
Method of Preparation
- Line a ¼ sheetpan with plastic wrap.
- Combine the water, glucose, and 1200g of the sugar, in a pot on the stove.
- Mix PreGel Fibraplus, 120g sugar, and pectin in a bowl.
- When the mix in the pot is warm, slowly add the dry mix while constantly whisking.
- Cook to 106°C/223°F.
- Remove from heat, and whisk in PreGel Green Apple Fortefrutto.
- Return to heat, and bring back to 106°C/223°F.
- Remove from heat and pour into sheetpan.
- Allow to set overnight before cutting/unmolding.
- Toss in granulated sugar.