Raspberry pâte de fruit

Raspberry pâte de fruit

By
From
Atelier Confectionery
Makes
36
Prep
10 mins
Cooking time
45 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
580g granulated sugar
10g pectin powder
500ml raspberry puree
1 lemon, juiced
100g caster sugar, for rolling

Method

  1. Line a 19 cm square baking tin with plastic wrap.
  2. Place half the granulated sugar and the pectin powder in a small bowl and mix thoroughly.
  3. Combine the raspberry purée, the remaining granulated sugar and the lemon juice in a heavy-based saucepan and put onto the heat. Stir until the sugar has dissolved, then whisk in the sugar and pectin mix.
  4. Insert a sugar thermometer and bring the mixture to the boil. Reduce the heat and keep the mixture on a constant simmer until it reaches 118°C. Keep stirring the mixture to make sure it doesn’t catch and burn on the base of the pan.
  5. Once the pâte de fruit mixture has reached the correct temperature, remove the pan from the heat and leave to cool slightly.
  6. Pour the fruit mixture into the prepared baking tin and leave to cool completely at room temperature. Cover with more plastic wrap and then leave to set, preferably overnight.
  7. Once firm, unmould the pâte de fruit and cut into squares or cut out using shaped cutters as desired. Place the caster sugar in a shallow dish or tray and roll the pâte de fruit shapes in the sugar, then place on a baking paper-lined tray and leave to dry out overnight in a cool dry place.
  8. Store in a loosely covered container at room temperature in a dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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