Kumquat-Pineapple Pâte de fruit

Making the recipe

For 50 pieces pâte de fruits

Frozen puree without added sugar Pineapple

Frozen puree without added sugar Kumquat

KUMQUAT PÂTE DE FRUIT

Ingrédients

Frozen puree without added sugar Kumquat – 300g
Frozen puree without added sugar Pineapple – 100g
Sucrose (1) – 60g
Louis François Yellow pectin – 9g
Sucrose (2) – 520g
Glucose syrup – 80g
Citric acid solution – 12g

Place the puree into a large, heavy saucepan and heat to 40°C.
Combine the fi rst measurement of sucrose (1) and pectin and whisk into the purée. Bring to a boil over medium heat, stirring continually.
Add the remaining sucrose (2) and glucose in multiple additions; continue to cook to a fi nal temperature of 106°C.
Remove from heat and stir in the citric acid.
Immediately pour into prepared frames or deposit into MICRO GEM5 silicon molds and allow to cool and set at room temperature.
To serve, toss the cut or unmolded candies in citric sugar.
CITRIC SUGAR

Ingrédients

Sucrose – 300g
Louis François citric acid – 100g

Thoroughly combine the sucrose and citric acid.
Store in a sealed container.

Michael LAISKONIS

Michael Laiskonis is a world-renowned pastry chef, widely recognized for his innovative approach to modern patisserie.
His taste for art and science have established him as one of America’s most renowned pastry chefs.