Monday, June 21, 2010

Strawberry Pate de Fruit


I wasn't a big fan of pate de fruit. I've always found it too sweet to eat it. Even now when thinking of store bought pate de fruit my teeth are aching. I just don't like to eat foods in which the dominant taste is that of the sugar. It's named “pate de fruit” so you should feel the fruits in your mouth not solely the sugar.


But when it comes to home made one – I'm drooling over these fruity thoughts. For the last week we've made strawberry pate de fruit twice – one with just strawberries and one with some fresh mint and basil leaves added. And while I'm writing this Ivan is stirring up some bubbling cherry pate de fruit.


So, we are in a pate de fruit rush. And as it bubbles up madly it's very likely to get some red stains on your clothes. If this happen – rinse the stain out with cold water and soap and leave it to dry in sun. And just in case don't wear your favourite T-shirt. (Fortunately the stains disappeared after this procedure).


Strawberry Pate de Fruit Recipe:
  • 550 gr strawberries;
  • 500 gr sugar;
  • 15 gr citrus pectin;
  • ½ tsp citric acid.
Line a 20x20 cm pan with paper.

Puree the strawberries in a food processor. Pass them through a sieve over a heavy bottomed saucepan. (We've started with 550 gr fresh strawberries and ended up with 500 gr strained puree.) Add in the citric acid and 100 gr of the sugar. Cook over a medium heat until the temperature reaches 45º C.

Combine the remaining sugar (400 gr) and the pectin and mix well. Thus the pectin will be evenly distributed and won't form any lumps when brought into contact with the puree. Add this mixture into the strawberry puree. Stirring constantly bring the mixture to 93º C. Keep it at this temperature for 2-3 minutes, if needed turn the heat down for a while. Then slowly bring the mixture to 106º C and keep it there for 2-3 more minutes. Stir all the time and be careful as it bubbles up.

Remove from the heat and pour into the paper lined pan. Let set overnight at room temperature.

Cut in squares or whatever shape you prefer and roll the pieces in sugar. It's ready to eat. Place in hermetically closed box and refrigerate.

If you live in a humid climate like us, don't let the pate de fruit stay at room temperature too long after it has set because it will start to collect humidity from the air.

4 comments:

  1. Love this! Thanks for sharing

    ReplyDelete
  2. I totally agree - the great thing about pate de fruit is that it's not just gelled candy, it's real fruit, and should taste like it. I found that using the kind of pectin that doesn't require sugar makes it easier for me to get the right texture (although you seem to be doing just fine on that front!), plus I can use the amount of sugar I actually want to taste.

    ReplyDelete
  3. @ heatknivesandchemicals
    Here they sell only citrus and apple pectin and it can be found only on the dietary shelf in the store. Very weird but apparently people use it mainly for weightloss.
    But I've seen in France that there is a pectin especially "designed" for pate de fruit. Next time I will definitely buy of it.

    ReplyDelete
  4. I adore these when they come just before the check at some fancy restaurant. Never dared to try making my own. But your strawberry ones are so pretty, I am sorely tempted to give it a go.

    ReplyDelete

LinkWithin

Related Posts with Thumbnails