- A recipe by Thibault MARCHAND
Ingrédients
Frozen puree without added sugar Blackcurrant – 1000 g
Sugar (1) – 100 g
Pectin medium rapid set – 8 g
Sugar (2) – 600 g
Fruit pieces – 30% IQF frozen fruit Redcurrant
Defrost the puree (and the IQF fruits if necessary).
Combine the initial quantity of sugar with the pectin.
Bring the puree and the sugar/pectin mix to the boil over a low heat.
Add the remaining sugar.
Cook at 103/104°C or at 73° Brix on a refractometer.
Remove from the heat and leave to cool.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
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