Lemon & Vanilla Fruit Paste & Strawberry Fruit Paste

Artisan
Restaurateur
sosa - Lemon & Vanilla Fruit Paste & Strawberry Fruit Paste
Lemon & Vanilla Fruit Paste

Ingredients

400 g Mixed whole lemon 500 g Lemon purée 100 g Apricot purée 350 g Caster sugar 30 g SOSA Yellow Pectin 1 000 g Caster sugar 200 g Glucose DE38/40 SOSA 1 NOROHY VANILLA BEAN 8 g Citric Acid Solution*

Mix the smaller portion of sugar with the pectin.
Heat the fruit purées to 105°F (40°C).
Add in the sugar and pectin mixture, stirring all the while.
Boil, then add the rest of the caster sugar.
Boil again then add the glucose.
Cook at 75°Bx or 225°F (107°C).
Add the citric acid solution and cook for 30 seconds.
Pour immediately.

Note: This recipe can be frozen.

*Citric Acid Solution

Ingredients

4 g Water 4 g SOSA Citric Acid

Warm the water and incorporate the citric acid.
Mix and leave to dissolve
.

Strawberry Fruit Paste

Ingredients

350 g Mara des Bois strawberry purée 400 g Strawberry purée 635 g Caster sugar 40 g Glucose DE38/40 SOSA 75 g Caster sugar 18 g SOSA Yellow Pectin 12 g SOSA Citric Acid*

Heat the fruit purée to 105°F (40°C). Mix the smaller portion of sugar and the pectin, then add them to fruit purée, stirring all the while.
Boil, then add the rest of the caster sugar. Boil again then add the glucose.
Cook at 75°Bx or 220°F (105°C) on a refractometer.
Once cooked, add the citric acid and pour into a 6mm-high frame placed on a silicone baking mat.

Note: This recipe can be frozen.

Philippe Givre
Chef’s tip
Philippe Givre

These recipes can be made using other acidic (lemon) or sweet (strawberry) fruits.