Blackberry JellyPastry recipe
- Ambient fruit purée 100%: Blackberry - 125ml
- Pectin NH - 3g
- Caster sugar - 25g
Heat the blackberry puree. Mix the pectin with caster sugar.
When the puree is simmering, sprinkle the pectin and caster sugar over the mixture stirring gently.
Cook at 104°C about 5 min stirring constantly. Serve with ice cream, cream cheese, homemade waffles...
Suggestion: blackberry puree can be replaced by raspberry puree in the same proportions.
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