Kalamansi jelly
Pastry recipe
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Kalamansi jelly
Ingredients
- Frozen fruit purée 100% : Kalamansi - 1000g
- Caster sugar - 100g
- yellow pectin - 24g
- Glucose - 100g
- Caster sugar - 800g
- Citric acid solution - 8g
- crystal sugar - 500g
Warm the purée to 60°C.
Add the yellow pectin, previously mixed with the caster sugar (100g), into the purée.
Bring to the boil.
Pour the glucose, bring to the boil again.
Add little by little the caster sugar (800g).
Cook at 107°C (75°Brix)
Incorporate the citric acid solution.
Pour immediately in a frame or silicon mould.
Leave to cool
Unmold or cut out and roll the jelly in the crystallized sugar.
In this step
Frozen fruit purées
