Raspberry Pâte de Fruit with Celsius°Cooking™ – English
Temperature controlled cooking
Ingredients
- Raspberry Puree (seeds removed) 680 g
- Granulated Sugar 680 g
- Pectin 170 g
- Lemon Juice 3 tbsp
- Granulated Sugar as needed
- 5qt (5L) Pot
- 8"x8" (20x20cm) Tray
- Fine Mesh Strainer
- Large mixing bowl
- Parchment paper
- Rubber Spatula
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