Go to the Recipe: Pâte de Fruit
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Can I substitute tartaric acid with citrus acid?
would malic acid work if citric doesn't?
ill recipe
By juice concentrate you mean store bought? I know that most pates de fruits are made with the pulp (for example, my favorite, the pate de coing). I suppose that you replace the water and concentrate with a finely sieved fresh juice pulp, right?
I use that method when making gelee and foams, so it should work.
Try it and let everyone know how it turns out!
Yup, that'll work too.
Hey Macy, Yes you can.
Ok, so I tried these, and used CERTO brand pectin, and its like half set, I cut into them and they kind of melt immediately. do I just need to use more pectin next time?
I tried this with four different fresh vita mixed and strained juices, Melon-mint, lemon, strawberry, and red grape. I am at 9000' elevation boiling is 195-196 and I was only able to get the temperature up to between 201-204 depending on the juice within 30min on high heat. None set, the lemon being the closest to liquid the strawberry being the firmest. Any tips...? They ended up making great donut glazes but not those great candies!
Reduce any juice you might have by half before hand. Then keep boiling, there are conversion chart available but you will still need to get to 65 brix os so.
ok I will just let it boil away to get those last 5 degrees to 209. I thought that would be the case.
this may be a silly question but do you have to whisk the mixture all the way until you get to the right temperature? or can i just let it boil whithout whisking?
I would suggest whisking the entire time. You don't have to go crazy, but keep the product moving.
I'm cooking at a normal elevation and can never seem to get the temp past 215f. Any tips?
what can I use instead of Everclear?
If using boiron fruit puree instead of highly concentrated juice, how much will I need to use?
How long do I let the cubes sit in Everclear?
Why do we put the sugar in two goes?
OP didn't get an answer, so repeating: how long to soak in everclear?
Is this everclear as in the alcohol?
How can I preserve the paste without going watery with sugar?
Keeps setting as I pour it into the pan. Sets into a blob. What am I doing wrong?
I noticed others have asked but figured I asked again to see if we can get an answer. Everclear is not sold in Canada (Ontario), is there a substitute we can use? Thanks!
10 g Citric Acid is Equivalent to 15 g Tartaric Acid. .
Everclear is just 75% ethyl alcohol...........
You may not be able to buy it at LCBO because of the alcohol content if Ontario has placed limits on alcohol percentages, or, Everclear may not be marketed in Canada. Look for a rum called Bacardi 151 (https://en.wikipedia.org/wiki/Bacardi_151) at LCBO, or SAQ, if you go to Quebec, MLCC in Mannitoba. Otherwise, get a friend to bring you a bottle from the States.
How does alcohol affect pectin? If I wanted to add amaro to flavor a pate de fruit, would it still set?
Hi Ashley! We haven't found that it does! Pectin is actually alcohol precipitated so you shouldn't encounter any issues with it setting.
The Everclear that I get in Tennessee is 180 proof. That's 90% ethanol. What you can get (proof-wise) may be limited by local regulations, so read the label. Alcohol percentage is roughly half of the proof value. So as long as it isn't denatured, one could use reagent-grade ethanol. Since that doesn't sound like something one would enjoy drinking (you really wouldn't), Mrs. Grundy isn't as likely to get her panties in a wad, and you may be able to order it as a laboratory chemical.
I used Certo and had the same results.
I looked at the ingredients on the side of the box: Sugar, fumaric acid, pectin. The hm pectin from modernist pantry is Pectin, maltodextrin. So if they are listed greatest-first, then best case for the certo is about a third pectin, and worst case for the modernist pantry stuff is half pectin (by guess is that it's much higher).
So... Probably best to triple the quantity of Certo and take it out of the sugar.
Does anyone know if this is correct? I'm just guessing.
I am interested in adding coconut oil to my fruit pate. I have seen this done with olive oil. Any tips or formulas would be great. I am hoping for an end product that is firm & shelf stable.
Doubt I'll post again, two posts disappeared? inc UK supplier of Everclear 190 or 175 proof
Boiron has chart specifically for Pate de Fruit on their site.
Hey, I tried this recipe using blackberry puree, but it was a complete blowout. I got a pretty strange mermelade, bot nothing like the pate de fruit shown in your pictures. On the other han, y never got past 95º C, it just kept reducing until it almost burn in the pot. Is there a video for this? Any ideas than can help me? Is it the blackbery pure?
I am getting a case of beautiful, ripe peaches that I want to make into a pate de fruit for use to top a pate de compagne. However, the fruit is ready NOW, but I won't make the pate until this weekend. Can I make the pate and leave it in a sheet, wrap it and store it until I am ready for use....then remelt it to form? Thanks.
please explain: 1) how to make "juice concentrate" from fresh fruit 2) how to make "juice concentrate" from dried fruit
everclear is not available in my country, would 69.9% absinthe work instead?
Tomate de arbol pate de fruit, with cardamom, cinnamon, vanilla & pistachio Tastes good, but, when I cast it, the quantity in the recipe did not fill the 10" x 13" pan, it did not even fill the 8" x 8" pan, any ideas why?
Tomate de arbol
How long do you soak in the ever clear?
3 boxes of certo will set a half sheet/ jelly roll pan
I just entered a lengthy question, and it is not showing up. Is this thread closed?
to help disperse the pectin in lot #1 then after pectin incorporated you add the rest. This helps get the pectin mixed in thoroughly and to keep the fruit flavor fresher as there is less volume to heat.
I would assume so, but absinthe has a pretty assertive botanical and aniseed flavor.
idk but i'd try warming up the pan before pouring in
