Blood Orange Pate de Fruit

Savour Chocolate & Patisserie school recommend that you practice your new learned skills soon after acquiring them so this weekend I decided to make Blood Orange Pate de Fruits.  The only difference, however, is that this time I experimented with the use of NH Pectin instead of Citrus Pectin.  Apparently, with Citrus Pectin you need an acid to start the setting process but with NH Pectin you don't.  

If  you'd like to try making these yourself the Les Vergers Boiron Fruit Puree website has the ratio's of fruit puree, sugar/pectin, apple juice, caster sugar, glucose and tartaric acid.  Click on the pdf file relating to Confectioners and select the type of pate de fruits you'd like to make with the specified quantities, then follow the recipe below.

Boiron Pate de Fruits - Defrost the fruit puree.  Place the fruit puree and apple juice in a pan and bring to the boil.  Slowly sprinkle in the pectin and caster sugar mixture.  Heat gently, stirring constantly until the mixture comes to the boil.  Add the granulated sugar and glucose.  Add the tartaric acid if necessary.  Cook to 107 degrees celsius.  Cool by adding spirits (if desired).  Pour into a frame.  Note: Try to use a non-sterilised 100% apple juice without added acid or simply replace the apple juice with water.

Organic Blood Oranges

Blood Orange Zest

Blood Orange Juice

NH Pectin & Sugar

Glucose & Sugar

Orange Juice, Zest & Water getting ready to simmer

Bubbling away

Waiting for the Pate de Fruit to set

In the absence of a guitar a pizza wheel and ruler will have to suffice

Orange Jewels

Just Perfect!