Black Currant Pâte de Fruit - The Perfect Puree of Napa Valley
| | Black Currant Pâte de Fruit 32 pieces (cut into 1 1/2” squares) Liza Cheng | | • | 1800 g. The Perfect Purée Black Currant Puree, thawed | | • | 180 g.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at perfectpuree.com.
Cooking tools:
- Kitchen scale
- Double boiler
- Candy thermometer
- Candy mold
- Sifter
- Whisk
- Spatula
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Airtight container
Ingredients
- 1800 g. The Perfect Purée Black Currant Puree, thawed
- 180 g. sugar
- 88 g. apple pectin
- 1800 g. sugar
- 360 g. glucose
- 27 g. tartaric acid
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Black Currant Ice Cream - The Perfect Puree of Napa Valley
perfectpuree.com
Black Currant Sorbet - The Perfect Puree of Napa Valley
perfectpuree.com
Black Currant Cheesecake - The Perfect Puree of Napa Valley
perfectpuree.com
Black Currant Crème Brûlée - The Perfect Puree of Napa Valley
perfectpuree.com
Blackberry Pâte de Fruit - The Perfect Puree of Napa Valley
perfectpuree.com
Tamarind Pâte de Fruit - The Perfect Puree of Napa Valley
perfectpuree.com
Prickly Pear Pâte de Fruit - The Perfect Puree of Napa Valley
perfectpuree.com
Fruit Purée Pâte de Fruit - The Perfect Puree of Napa Valley
perfectpuree.com