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Pate de fruit

Pate de fruit
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5:32 am
August 13, 2007

strootle

Sunnyvale, USA
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posts 18

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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?

3:09 am
September 23, 2007

deb

Calgary, Canada
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posts 146

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