A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Pate de fruit
Avatar
strootle
Sunnyvale, USA
Member
Members
Forum Posts: 18
Member Since:
June 11, 2007
sp_UserOfflineSmall Offline
1
August 13, 2007 - 5:32 am
sp_Permalink sp_Print

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?

Avatar
deb
Calgary, Canada
Member
Members
Forum Posts: 146
Member Since:
May 29, 2005
sp_UserOfflineSmall Offline
2
September 23, 2007 - 3:09 am
sp_Permalink sp_Print

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

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
16 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

Almudena Ponce de León Riaño

lalala

Anthony Matulewicz

James Nichols

Youngjoo Go

Test_1

Forum Stats:

Groups: 7

Forums: 26

Topics: 1811

Posts: 10597

 

Member Stats:

Guest Posters: 1

Members: 4927

Moderators: 0

Admins: 1

Administrators: Seventy%

Pate de fruit | General Discussions | Forum