- A recipe by Michael LAISKONIS
Ingrédients
Frozen purée with no added sugar Kumquat – 300g
Frozen purée with no added sugar Pineapple – 100g
Sugar (1) – 60g
Louis François yellow pectin – 9g
Sugar (2) – 520g
Glucose syrup – 80g
Citric acid solution – 4g
Pour the kumquat and pineapple purées into a large saucepan
and heat to 40°C.
Mix the first quantity of sugar (1) and the pectin, then
whisk into the purées.
Bring to a boil over medium heat, stirring continuously.
Add the glucose and the rest of the sugar (2) in several batches; continue
cooking until the final temperature reaches 106°C.
Remove from the heat and stir in the citric acid.
Pour immediately into the prepared frames or place in the MICRO GEM5 silicone molds. Leave to cool and set at room temperature.
To serve, mix the cut or unmolded candies with the citric sugar.
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.
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