Jules Cooking Global, Pate de Fruit

Cut 10 Mandarin in half.

Juice the Mandarins.

Measure 500 g of the juice and bring it to a boil.

Mix 15 g of pectin with 50 g of sugar.

Stir the pectin and sugar mixture into the boiling juice and cook for 2 minutes.

Mix in 310 g of sugar and 100 g of glucose.

Cook the mixture until it reaches 108° C.

Pour the mixture into a jar and then into the desired mold.

Let it set for at least 1 hour.

Take the pate de fruit out of the mold and roll it in sugar.

Serve the pate de fruit.

Equipment Needed

Dietary

Allergens