RASPBERRY PATE DE FRUIT
Steps:
- Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar.
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