Raspberry Rose Pate De Fruit – PreGel Recipes

Name: Raspberry Rose Pate De Fruit – PreGel Recipes
Ingredients: 1080 g water; 36 g PreGel Fibraplus - Fiber Base Texturizer - 302032; 180 g PreGel Five Star Chef Pannacrema Raspberry - 97406; 50 g PreGel Five Star Chef Pannacrema Rose - 57346; 180 g glucose; 1320 g granulated sugar; 30 g yellow pectin; 10 g tartaric acid solution(equal parts tartaric acid solution); Line a ¼ sheet pan with plastic wrap.; Combine the water, glucose, and 1200g of the sugar, in a pot on the stove.; Mix PreGel Fibraplus, 120g sugar, and pectin in a bowl.; When the mix in the pot is warm, slowly add the dry mix while constantly whisking.; Cook to 106°C/223°F.; Remove from heat, and whisk in PreGel Five Star Chef Pannacrema Compounds; Return to heat, and bring back to 106°C/223°F.; Remove from heat and pour into sheet pan.; Allow to set overnight before cutting/unmolding.; Toss in granulated sugar.; Pastry Bonbons & Confections

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Ingredients

1080 g water
36 g PreGel Fibraplus - Fiber Base Texturizer - 302032
180 g PreGel Five Star Chef Pannacrema Raspberry - 97406
50 g PreGel Five Star Chef Pannacrema Rose - 57346
180 g glucose
1320 g granulated sugar
30 g yellow pectin
10 g tartaric acid solution(equal parts tartaric acid solution)
Line a ¼ sheet pan with plastic wrap.
Combine the water, glucose, and 1200g of the sugar, in a pot on the stove.
Mix PreGel Fibraplus, 120g sugar, and pectin in a bowl.
When the mix in the pot is warm, slowly add the dry mix while constantly whisking.
Cook to 106°C/223°F.
Remove from heat, and whisk in PreGel Five Star Chef Pannacrema Compounds
Return to heat, and bring back to 106°C/223°F.
Remove from heat and pour into sheet pan.
Allow to set overnight before cutting/unmolding.
Toss in granulated sugar.
Pastry Bonbons & Confections