White peach and red fruit jellies

Making the recipe

Recipe for 300 x 3cm hearts

Frozen puree without added sugar Les vergers Boiron Red fruits

Ingredients

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.
Ingredients

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.

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.