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:

    Halloween