Green Apple & Raspberry Pâte de Fruit
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Ingredients
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Unit of Measurement
- Green Apple
- 900 g water
- 30 g PreGel Fibraplus - Fiber Base Texturizer - 302032
- 150 g PreGel Green Apple Fortefrutto® - 45172
- 150 g glucose
- 1100 g sugar
- 25 g yellow pectin
- 6 g tartaric acid solution
- As needed green food coloring
- Raspberry
- 900 g water
- 30 g PreGel Fibraplus - Fiber Base Texturizer - 302032
- 150 g PreGel Raspberry Fortefrutto® - 46272
- 150 g glucose
- 1100 g sugar
- 25 g yellow pectin
- 6 g tartaric acid solution
- As needed red food coloring
Method of Preparation
Instructions for Green Apple
- Combine the water, glucose, and 1000g of the sugar, in a pot on the stove.
- Mix PreGel Fibraplus (Fiber Base Texturizer) - 302032, 100g og sugar and yellow 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® - 45172.
- Return to heat, and bring back to 106°C/223°F.
- Remove from heat, add tartaric acid, and pour into frame or molds.
- Allow to set overnight before pouring the raspberry pate on top.
- Pour the raspberry pate de fruit into the mold.
Instructions for Raspberry
- Combine the water, glucose, and 1000g of the sugar, in a pot on the stove.
- Mix the PreGel Fibraplus (Fiber Base Texturizer) - 302032, 100g sugar, and yellow 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 Raspberry Fortefrutto® - 46272.
- Return to heat, and bring back to 106°C/223°F.
- Remove from heat, add tartaric acid, and pour into frame or molds.
- Pour the raspberry pate de fruit into the mold. Allow to set.
- Toss in sugar, and then cut it with a guitar candy slicer.