Kalamansi coconut fruity delight
Pastry recipe
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Composition
Apricot kalamansi fruity delight
Coconut fruity delight -
Apricot kalamansi fruity delight
Ingredients
- Frozen fruit purée, sugar added : Apricot - 250 g
- Frozen fruit purée 100% : Kalamansi - 225 g
- Sucrose - 65g
- yellow pectin - 15g
- Sucrose - 575g
- Citric acid - 4g
- Glucose syrup - 115g
In a large heavy sauce pan, combine purees and heat to 40˚C/104˚F.
Combine first measurement of sucrose (1) and pectin and whisk into purées. Bring to a boil, stirring continuously.
Add remaining sugar and glucose. Cook to 106˚C/223˚F.
Remove from heat and stir in citric acid.
Pour into a Silpat lined frame or silicon forms and allow to set.In this step
Frozen fruit purées
Frozen fruit purées -
Coconut fruity delight
Ingredients
- Frozen speciality : Coconut cream - 500 g
- Sucrose - 50g
- yellow pectin - 15g
- Sucrose - 315g
- Citric acid - 15g
- Glucose syrup - 100g
In a large heavy sauce pan, heat purée to 40˚C/104˚F.
Combine first measurement of sucrose (1) and pectin and whisk into purée. Bring to a boil, stirring continuously.
Add remaining sucrose (2) and glucose. Cook to 106˚C/223˚F.
Remove from heat and stir in citric acid.
Pour into a Silpat lined frame or silicon forms and allow to set.In this step
Frozen fruit purées
