Raspberry fruit jellies

Raspberry fruit jellies

Pâte de fruit aux framboises

By
From
Taste le Tour
Makes
150 jellies

From the Limousin region by Philippe Mouchel

You find these exquisite, soft and flavoursome fruit jellies in the best French pâtisseries and they are often served with coffee in top restaurants. Making these jellies requires some experience and you will need a few items of specialist equipment, such as a candy thermometer and a fruit jelly frame.

Ingredients

Quantity Ingredient
1.2kg strained raspberry purée
1.1kg caster sugar
30g apple pectin
200g liquid glucose
1 1/2 tablespoons citric acid
2 tablespoons raspberry liqueur
200g sugar

Method

  1. Line a tray with baking paper and place a 40 cm square fruit jelly frame on top.
  2. Place the strained raspberry purée in a saucepan and bring to a simmer.
  3. Mix 100 g of the caster sugar with the apple pectin and stir into the raspberry purée. Add the liquid glucose and the remaining sugar and bring to a slow boil.
  4. Place a candy thermometer in the pan and cook until the syrup reaches 108°C.
  5. Stir from time to time and brush the edges of the pan with a little water if necessary, to keep them clean.
  6. Dissolve the citric acid in the raspberry liqueur and add it to the purée once it reaches 108°C. Very carefully pour the jelly mixture into the frame and spread it evenly. Allow to cool, then refrigerate for at least 2 hours to set.
  7. Gently remove the frame and cut the fruit jelly into 3 cm squares. Place the jellies onto a plate of sugar and coat delicately with sugar. Store in a dry cake tin in layers separated with baking paper.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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