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Fruit Jellies – Pate de Fruit

Ingredients:

Fruit Puree - Mango
2.7 kg
Sugar caster
270 gr
Fruit pectin
100 gr
Sugar caster
2.7 kg
Glucose
540 gr

Preparation mode:

  1. Bring puree to boil
  2. Mix sugar with pectin
  3. While stirring pour pectin in boiling puree
  4. Bring to boil again and add the rest ingredients.
  5. Keep cooking until 104C
  6. transfer in to grease sprayed tray
  7. Refrigerate
  8. Slice
  9. Roll in to caster sugar and citric acid mix
  10. Store refrigerated
Source: https://pastrytimes.com/recipes/fruit-jellies-pate-de-fruit/