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Apricot and Passion fruit Pate de Fruit
A great Petite four to try out.
125g Passion Fruit Pureé
125g Apricot Pureé
7.6g Yellow Pectin
1 Tahitian vanilla pod
30g Caster sugar (step 1)
264g Caster sugar (step 2)
54g Glucose syrup
1.1g Tartaric acid
In a pan, bring the passion fruit pureé, apricot pureé and vanilla to 40C.
Whisk in the pectin mixed with sucrose 1. Bring to the boil.
Add the sucrose 2 and glucose syrup.
Cook to 106C.
Remove from the heat, remove the vanilla pod.
Whisk in the tartaric acid dissolved in the water.
Set in a silicon tray.
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