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Pate de fruit
August 13, 2007
5:32 am
Sunnyvale, USA
Forum Posts: 18
Member Since:
June 11, 2007

I realize this topic is out of the chocolate scope but I need help with making pates.

I recently tried making Rasberry pate de fruit and my pate was very sticky. I thought the consistnecy should should be more jello-ish and shiny like jello. I’ve seen and taste truffles where they marry pates with the ganache and the pates are nice and smooth and very jello like. I can’t seem to get my consistency right. Can you help?

September 23, 2007
3:09 am
Calgary, Canada
Forum Posts: 146
Member Since:
May 29, 2005

you need to use apple pectin. Don’t use Certo, or any other (lemon) citris based pectin.