Lemon & Grape Layered Pate De Fruit
Pastry
Bonbons & Confections
,
Gluten-Free Pastry Mixes
Ingredients
Lemon Pate De Fruit
900
g
water
30
g
PreGel Fibraplus – Fiber Base Texturizer – 302032
75
g
PreGel Five Star Chef Pastry Select™ Lemon Compound – 76246
150
g
glucose
1100
g
sugar
25
g
yellow pectin
6
g
tartaric acid solution
as needed
liquid yellow food coloring
Grape Pate de Fruit
900
g
water
30
g
PreGel Fibraplus – Fiber Base Texturizer – 302032
150
g
PreGel Grape Fortefrutto® – 43072
150
g
glucose
1100
g
sugar
25
g
yellow pectin
6
g
tartaric acid solution
Instructions
Lemon Pate de Fruit
Combine the water, glucose, and 1000g of the sugar, in a pot on the stove.
Mix 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 5-Star Chef Pastry Select™ Lemon Compound – 76246.
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 for and hour or two before pouring on the next layer.
Grape Pate de Fruit
Combine the water, glucose, and 1000g of the sugar, in a pot on the stove.
Mix 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 Grape Fortefrutto® – 43072
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 cutting/unmolding.
Toss in granulated sugar.