White peach and red fruit jellies

- A recipe by Marc DUCOBU

Making the recipe

Recipe for 300 x 3cm hearts

Frozen puree without added sugar Red fruits

Frozen puree without added sugar White peach

Ingrédients

Frozen puree without added sugar Red fruits – 1000 g
Fine sugar (1) – 140 g
Yellow pectin – 27 g
Williams Pear syrup – 386 g
Fine sugar (2) – 1275 g
Glucose – 266 g
Citric acid solution (equal parts of acid and water) – 34 g

Mix the sugar (1) with the pectin and sieve.
Heat the red fruit puree, glucose and pear syrup to 40°C.
Add the pectin-sugar mix.
Bring to the boil and add the sugar (2), a little at a time.
Bring back to the boil.
Bake at 75 BRIX.
Finish by adding the acid.
Using a plunger, pour into lightly greased heart-shaped silicone moulds.
Fill halfway.
Ingrédients

Frozen puree without added sugar White peach – 1000 g
Fine sugar (1) – 140 g
Yellow pectin – 27 g
Williams Pear syrup – 386 g
Fine sugar (2) – 1275 g
Glucose – 266 g
Citric acid solution (equal parts of acid and water) – 34 g

Mix the sugar (1) with the pectin and sieve.
Heat the white peach purée, glucose and pear syrup to 40°C.
Add the pectin-sugar mix.
Bring to the boil and add the sugar (2), a little at a time.
Bring back to the boil.
Bake at 75 BRIX.
Finish by adding the acid.
Pour over the first layer of fruit jelly once it has set slightly.

Assembly

Leave to set for a few hours.
Remove from the moulds and coat with crystallised sugar.

Marc DUCOBU

Marc Ducobu is a Belgian pastry chef renowned for his mastery and creativity in the art of pastry making.
With a career spanning several decades, he has earned a reputation for his innovative techniques and mastery of flavors.