{"id":47189,"date":"2025-10-22T10:47:22","date_gmt":"2025-10-22T08:47:22","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=47189"},"modified":"2025-10-22T10:47:22","modified_gmt":"2025-10-22T08:47:22","slug":"homemade-raspberry-fruit-jellies-pate-de-fruits","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/homemade-raspberry-fruit-jellies-pate-de-fruits\/","title":{"rendered":"Homemade Raspberry Fruit Jellies (p\u00e2te de fruits)"},"content":{"rendered":"
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Raspberry Fruit Jellies – Gourmet Christmas Gift<\/p><\/div>\n

Raspberry Fruit Jellies (p\u00e2te de fruits)<\/b><\/span><\/div>\n

After my lemon p\u00e2te de fruit, here\u2019s a slightly different but equally delicious version: raspberry fruit jellies<\/strong>. You can also make this recipe with other fruits such as mango, strawberry, or pineapple. This recipe from the French Ferrandi School is simple to make and produces a firm yet melt-in-your-mouth texture.<\/p>\n

Raspberry p\u00e2te de fruit<\/strong> makes an excellent gourmet Christmas gift. You can pair them with lemon p\u00e2te de fruit<\/a> to create a beautiful assortment of small treats. <\/p>\n

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Delicious Raspberry Fruit Jellies (p\u00e2te de fruit)<\/p><\/div>\n

What Are Fruit Jellies (P\u00e2te de Fruit)?<\/h2>\n

P\u00e2te de fruit<\/strong>, or fruit jellies<\/strong>, are small confections that are simply irresistible. They should not be confused with Turkish delight (lokum), which is made differently and does not require pectin.<\/p>\n

To make lokum, cornstarch is used to give it a gelatinous texture. P\u00e2te de fruit, as the name suggests, is made from fruit pur\u00e9e, while lokum contains no fruit and is flavored with ingredients like orange blossom or rose.<\/p>\n

These fruit jelly candies are made by combining fresh or pasteurized fruit pur\u00e9e or coulis with sugar and pectin to set. Once fully set, the p\u00e2te de fruit is cut and rolled in granulated sugar. Unlike gelatin, pectin provides a firm yet melt-in-your-mouth texture. <\/p>\n

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Tips for Making Homemade Fruit Jellies<\/h2>\n

The gelling of p\u00e2te de fruits<\/strong> depends on the concentration of sugar, acid, and pectin. A proper balance of fruit pur\u00e9e, sugar, and pectin, combined with a small amount of acid to enhance the pectin\u2019s effect, ensures the pur\u00e9e will set correctly.<\/p>\n

This balance is achieved by boiling the mixture for a few minutes to reduce the liquid through evaporation. Using a thermometer, monitor the temperature to know when to remove the saucepan from the heat. The ideal range is between 105\u00b0C and 108\u00b0C (221\u00b0F\u2013226\u00b0F), depending on the recipe. To activate the pectin, add a little lemon juice immediately after removing the saucepan from the heat. Some fruits naturally high in pectin, such as quinces or apples, do not require additional acid. Cooking them for a longer time allows the naturally occurring pectin to set the fruit pur\u00e9e properly. <\/p>\n

Which Pectin to Use?<\/h3>\n

You are probably familiar with NH pectin, used for making fruit confits in entremets. For fruit jellies, you need a different type of pectin: yellow pectin. This pectin is suitable for preparations requiring long cooking, unlike NH pectin, and it gives fruit jellies a firmer consistency.<\/p>\n

Which Fruit Pur\u00e9e to Use?<\/h3>\n

You can buy pasteurized fruit pur\u00e9es or prepare them yourself, as in this recipe. Simply blend the fruits to obtain a smooth pulp, as with mango, and weigh the quantity required by the recipe.<\/p>\n

For raspberry pur\u00e9e, once the fruits are blended, pass it through a sieve to remove the seeds. For this recipe, you can use pur\u00e9es of strawberry, raspberry, mango, pineapple, or even frozen fruit pur\u00e9e.<\/p>\n

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Homemade Raspberry Pur\u00e9e<\/p><\/div>\n

Video Recipe<\/h2>\n