Sunday, March 30, 2008

Pate fruit

I used to make this at this pastry shop I use to work at. I wanted to try them dipped in liquid nitrogen. They come out crispy on the out side and chewy on the inside. I made it this time with equal parts guava and strawberry puree


2500 grams Puree

60 grams Apple pectin

250 grams Sugar

800 grams Glucose

20 grams Trimolene

2300 grams Sugar

Boil puree. Add glucose and trimoline, boil again. Add pectin and #1 sugar, boil again. Add sugar and cook to 108 C. Pour into molds with a silt pad. Cut or unmold and dip in sugar

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