Lemon & Grape Layered Pate De Fruit

Method of Preparation

1. Combine the water, glucose, and 1000g of the sugar, in a pot on the stove.
2. Mix PreGel Fibraplus (Fiber Base Texturizer) - 302032, 100g sugar, and yellow pectin in a bowl.
3. When the mix in the pot is warm, slowly add the dry mix while constantly whisking.
4. Cook to 106°C/223°F.
5. Remove from heat, and whisk in PreGel 5-Star Chef Pastry Select™ Lemon Compound - 76246.
6. Return to heat, and bring back to 106°C/223°F.
7. Remove from heat, add tartaric acid, and pour into frame or molds.
8. Allow to set for and hour or two before pouring on the next layer.

1. Combine the water, glucose, and 1000g of the sugar, in a pot on the stove.
2. Mix PreGel Fibraplus (Fiber Base Texturizer) - 302032, 100g sugar, and yellow pectin in a bowl.
3. When the mix in the pot is warm, slowly add the dry mix while constantly whisking.
4. Cook to 106°C/223°F.
5. Remove from heat, and whisk in PreGel Grape Fortefrutto® - 43072
6. Return to heat, and bring back to 106°C/223°F.
7. Remove from heat, add tartaric acid, and pour into frame or molds.
8. Allow to set overnight before cutting/unmolding.
9. Toss in granulated sugar.