Raspberry Rose Date De Fruit
Pastry
Bonbons & Confections
Servings
100
1 inch pieces
Servings
100
1 inch pieces
Ingredients
1080
g
water
36
g
PreGel Fibraplus – Fiber Base Texturizer – 302032
180
g
PreGel Five Star Chef Pannacrema Raspberry – 97406
50
g
PreGel Five Star Chef Pannacrema Rose – 57346
180
g
glucose
1320
g
granulated sugar
30
g
yellow pectin
10
g
tartaric acid solution(equal parts tartaric acid solution)
Instructions
Line a ¼ sheet pan 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 Five Star Chef Pannacrema Compounds
Return to heat, and bring back to 106°C/223°F.
Remove from heat and pour into sheet pan.
Allow to set overnight before cutting/unmolding.
Toss in granulated sugar.