tag:blogger.com,1999:blog-4930302917630869030.post4632416581460507109..comments2024-01-21T23:20:12.398-08:00Comments on mushitza: Strawberry Pate de Fruitmushitzahttp://www.blogger.com/profile/13016857762472764037noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4930302917630869030.post-31732980055889870942010-06-21T10:28:05.557-07:002010-06-21T10:28:05.557-07:00Love this! Thanks for sharingLove this! Thanks for sharingLeannehttp://www.blogger.com/profile/00380714322671973454noreply@blogger.comtag:blogger.com,1999:blog-4930302917630869030.post-85662369902415573242010-06-21T10:51:52.822-07:002010-06-21T10:51:52.822-07:00I totally agree - the great thing about pate de fr...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.heatknivesandchemicalshttp://heatknivesandchemicals.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-4930302917630869030.post-91645699223629001152010-06-21T23:56:15.563-07:002010-06-21T23:56:15.563-07:00@ heatknivesandchemicalsHere they sell only citrus...@ heatknivesandchemicals<br>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.<br>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.chococohttp://www.blogger.com/profile/13016857762472764037noreply@blogger.comtag:blogger.com,1999:blog-4930302917630869030.post-44492088197563291922010-06-22T09:28:13.376-07:002010-06-22T09:28:13.376-07:00I adore these when they come just before the check...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.Carolyn Junghttp://www.foodgal.comnoreply@blogger.com