4 -
195 mins
60 mins
4 hrs 15 mins
Choose number of servings
Ingredients
For the Pâte de Fruit
- Raspberry Puree (seeds removed) 680 g
- Granulated Sugar 680 g
- Pectin 170 g
- Lemon Juice 3 tbsp
For Coating
- Granulated Sugar as needed
Tools that you will need
General Equipment
- 5qt (5L) Pot
- 8"x8" (20x20cm) Tray
- Fine Mesh Strainer
- Large mixing bowl
- Parchment paper
- Rubber Spatula
Cooking Steps Prep Cooking
Prepare the Tray
Line an 8"x8" (20 x20cm) tray with parchment paper overhanging on the sides. Set aside.
Combine the Pectin and Sugar
Add the ingredients into a bowl and mix well to avoid lumping of the pectin while cooking. Once well mixed, set aside until later.
| Granulated Sugar | 340 grams |
| Pectin | 170 grams |
Prepare the Probe
Insert the probe to the clip attached to the side of the pot making sure it doesn't touch the bottom.
Add the Puree, Lemon and Remaining Sugar into the Pot
Make sure the puree has been sifted to remove all seeds.
| Raspberry Puree (seeds removed) | 680 grams |
| Granulated Sugar | 340 grams |
| Lemon Juice | 3 Tbsps. |
Connect the Cookware
Turn the burner and place the cookware on the burner. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/Cooking with Water and set the temperature to 60°C.
1. Cook the Pâte de Fruit
Stir frequently until the liquid reaches 60°C.
2. Add the Sugar and Pectin Mixture
Add the reserved sugar and pectin mixture and stir to combine.
| Granulated Sugar | 340 grams |
| Pectin | 170 grams |
3. Continue Cooking the Pâte de Fruit
Set the temperature to 107°C and continue cooking until the probe reaches that temperature making sure to stir occasionally.
4. Transfer the Pâte de Fruit
Turn the burner off and carefully transfer the hot liquid to the prepared tray and set aside. Allow the pâte de fruit to set overnight or until it is fully set and cold.
5. Cut and Dust the Pâte de Fruit
Remove the fruit jelly, cut into 1" (2.5cm) squares, and coat on granulated sugar. Transfer to a tray and set aside. Reserve the pâte de fruit for up to 15 days in a dry and dark place.
| Granulated Sugar | as needed |
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
