FRUIT GELE

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Fruit Gele image

Chocolates - Week 8 June 29th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. You can use any combo of fruit purees. I appened to do Blood Orange and Passion Fruit, but you can make any combination you like. It's best to use...

Provided by Jordan Michelle Falco

Categories     Candies

Number Of Ingredients 7

35 oz fruit puree (flavor of your choice)
35 oz 3nd fruit puree (flavor of your choice)
35 oz sugar
6 1/2 oz fruit pectin, powdered
76.7 oz sugar
10.9 oz corn syrup
lemon juice

Steps:

  • 1. Bring the first 3 ingredients to a boil at 79C. Mix togeather the fruit pectin and the secon sugar in a seperate bowl.
  • 2. Add the sugar/pectin mixture to the fruit mixture and bring to a boil. Add glucose. Cook to 107C. Remove from heat, add lemon juice, and using a piping bag or other depositor, portion into the desired mould.
  • 3. Allow to set before removing from moulds, the coat in granulated sugar.

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