Lemon & Vanilla Fruit Paste & Strawberry Fruit Paste
Artisan
Restaurateur
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.
