Raspberry Pâte De Fruit Recipes
RASPBERRY PâTE DE FRUIT
Jacques Pépin on a French classic: "Pâtes de fruits, or fruit jellies, are very popular around the holidays-and usually expensive."
Provided by Ambervim
Categories Fruit
Time 30m
Yield 64 1"x1"
Number Of Ingredients 5
Steps:
- Lightly oil an 8-by-8-inch baking dish. Line the dish with a piece of wax paper that extends 4 inches beyond the rim.
- In a food processor, puree the thawed raspberries with the raspberry jam and the 1 cup of sugar. Strain the puree into a medium saucepan. Boil the puree over moderately high heat, stirring often, until reduced to 3 cups, about 10 minutes.
- In a small bowl, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin softens, then heat the water in a microwave for 20 seconds, until the gelatin dissolves completely. Stir the melted gelatin into the raspberry puree, then pour the mixture into the prepared dish. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
- Just before serving, unmold the pâte de fruit onto a work surface. Peel off and discard the wax paper. Using a sharp knife, cut the pâte into 1-inch squares or triangles. Spread about 1/2 cup of sugar in a shallow bowl. Roll the pieces in the sugar to coat. Arrange on a platter and serve.
- Can store up to a week.
Nutrition Facts : Calories 36.1, Fat 0.1, Sodium 2.9, Carbohydrate 8.7, Fiber 0.8, Sugar 6.6, Protein 0.4
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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RASPBERRY PâTE DE FRUIT RECIPE - JACQUES PéPIN | FOOD & …
2013-12-07 Step 1. Lightly oil an 8-by-8-inch baking dish. Line the dish with a piece of wax paper that extends 4 inches beyond the rim. Advertisement. Step …
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2/5 Total Time 30 minsServings 60
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2/5 Total Time 30 minsServings 60
- Lightly oil an 8-by-8-inch baking dish. Line the dish with a piece of wax paper that extends 4 inches beyond the rim.
- In a food processor, puree the thawed raspberries with the raspberry jam and the 1 cup of sugar. Strain the puree into a medium saucepan. Boil the puree over moderately high heat, stirring often, until reduced to 3 cups, about 10 minutes.
- In a small bowl, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin softens, then heat the water in a microwave for 20 seconds, until the gelatin dissolves completely. Stir the melted gelatin into the raspberry puree, then pour the mixture into the prepared dish. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
- Just before serving, unmold the pâte de fruit onto a work surface. Peel off and discard the wax paper. Using a sharp knife, cut the pâte into 1-inch squares or triangles. Spread about 1/2 cup of sugar in a shallow bowl. Roll the pieces in the sugar to coat. Arrange on a platter and serve.
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