FAQs

How to make Paté fruit with Pectin?

250 g fruit purée

6 g apple pectin (1.0%)

25 g sugar

80 g glucose

1 g invert sugar (trimoline) 

230 g sugar

Boil purée. Add glucose and invert sugar, boil again. Add pectin and 25 g sugar, boil again. Add remaining sugar and cook to 108 °C. Pour into molds with a silt pad. Cut or unmold and dip in sugar.