Fruit Puree Jelly
Baking and Desserts • French
Description
Fruit Puree Jelly
Ingredients
- Baby Cream Puree 5 oz
- Pectin 0 oz
- Sugar 5 oz
- Glucose Powder 5 oz
Step-by-Step Guide
Step 1
Heat the fruit puree.
Step 2
Mix 20 grams of sugar with pectin, carefully incorporate into the puree while constantly stirring to avoid lumps.
Step 3
Bring the mixture to a boil.
Step 4
Add sugar and glucose, cook while stirring constantly until reaching 105–225°F. If using sweet fruit puree, add half a teaspoon of lemon juice at the very end. If the puree is relatively acidic, do not do this.
Step 5
Pour the mixture onto parchment paper, into silicone molds, or into a dish lined with plastic wrap. Quickly smooth the surface.
Step 6
Once the jelly cools to room temperature, cut into portions or use a metal cutter to shape. Roll in sugar.
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