Pate des fruits Raspberry puree Apricot puree Powdered pectin Caster sugar Granulated sugar Liquid glucose

Tartaric acid Water

Method 1. Place the purees together in a clean heavy-based saucepan. Mix the powdered pectin with the caster sugar and whisk into the fruit purees. Bring to the boil. 2. Add the granulated sugar and glucose. Stirring constantly, bring the temperature of the boiling mixture to 107C. 3. Dissolve the tartaric acid in the water and add to the cooked fruit paste. 4. Line the bottom of a frame with silicone paper and pour the fruit paste into the frame. Leave to cool. 5. Remove from the frame, peel off the silicone paper carefully then cut the set fruit into 2.5cm squares and roll in granulated sugar.

425g 250g 20g 75g 750g 175g 5g 3g

Pate de Fruit