Fruit Puree Jelly
Baking and Desserts | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
4
🍽️ Servings
4
Description
Fruit Puree Jelly
Ingredients
- Baby Cream Puree - 7.1 oz
- Pectin - 0.4 oz
- Sugar - 7.1 oz
- Glucose Powder - 3.5 oz
Step by Step guide
Step 1
Heat the fruit puree.
Step 2
Mix 20 grams of sugar with pectin, carefully incorporate into the puree while constantly stirring to avoid lumps.
Step 3
Bring the mixture to a boil.
Step 4
Add sugar and glucose, cook while stirring constantly until reaching 105–225°F. If using sweet fruit puree, add half a teaspoon of lemon juice at the very end. If the puree is relatively acidic, do not do this.
Step 5
Pour the mixture onto parchment paper, into silicone molds, or into a dish lined with plastic wrap. Quickly smooth the surface.
Step 6
Once the jelly cools to room temperature, cut into portions or use a metal cutter to shape. Roll in sugar.
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