Passion Fruit Pâte de Fruit

Ingredients

• 450 g Passion fruit purée
• 125 g Sugar (To mix with the pectin)
• 15 g Pectin
• 430 g Sugar (To add in several batches)
• 120 g Glucose
• Sugar for coating (Quantity not specified; also allow for a small amount to lightly coat the pâte de fruit before unmolding)

Steps

1. 1

   Pour 450 g of passion fruit purée into a saucepan and heat it.

2. 2

   Meanwhile, mix 125 g of sugar with 15 g of pectin.

3. 3

   When the purée reaches approximately 80 °C, pour the sugar and pectin mixture into the saucepan.

4. 4

   Wait until a gentle boil begins.

5. 5

   Add the 430 g of sugar in several batches.

6. 6

   Continue cooking until the sugar has completely dissolved.

7. 7

   Then add the 120 g of glucose.

8. 8

   Cook the mixture until it reaches 106 °C.

9. 9

   Immediately pour the pâte de fruit into a frame.

10. 10

    Leave it to dry for at least 48 hours.

11. 11

    After this resting period, lightly sprinkle the pâte de fruit with sugar.

12. 12

    Unmold it, then cut it into uniform cubes directly on a cutting board.

13. 13

    Completely coat the cubes with sugar.

Notes

The quantity of sugar intended for lightly coating the pâte de fruit before unmolding and for the final coating is not specified in the source. The exact yield depends on the size of the frame and the cubes. The pâte de fruit must dry for at least 48 hours before unmolding and cutting.

Nutrition per serving

• dessert
• confectionery
• passion fruit
• French
• vegetarian
• gluten-free
• dairy-free
• homemade