Raspberry Pate de Fruit

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
40 pieces
Level:
Easy

Ingredients
  • 22 ounces sugar, plus more for dusting
  • 1/4 ounce pectin
  • 20 ounces raspberry puree
  • 4 ounces glucose
  • 1/4 teaspoon citric acid
Directions
  • Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    This recipe is featured in:

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