Passion Fruit and Mango Pâte de Fruits (jelly candies)
Easy recipe for passion fruit and mango pâte de fruits. A smooth and fragrant treat made without glucose syrup, perfect as a gift or to enjoy during a gourmet break.
SERVING:32 pâte de fruits
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INGREDIENTS
For 32 Passion Fruit and Mango Pâte de Fruits in Teddy Bear Shapes
- 300 g passion fruit coulis
- 200 g mango coulis pureed mango
- 400 g granulated sugar
- 100 g granulated sugar to mix with the pectin
- 12 g yellow pectin
- 15 ml lemon juice 1 tbsp
- Sugar for coating
PREPARATION
- Prepare all your equipment. Place the silicone molds on a baking sheet and keep a measuring cup nearby to fill them neatly. If you’re using a frame, pour the mixture straight from the saucepan. Line the bottom with plastic wrap.
- Mix 100 g (3.5 oz) of sugar with the yellow pectin and set aside.
- In a large, high-sided saucepan, combine the passion fruit coulis and mango coulis with the 400 g (14 oz) of sugar and bring to the heat.
- As soon as it begins to simmer, around 50°C (122°F), sprinkle in the sugar-pectin mixture while whisking to prevent lumps.
- Bring everything to a boil over high heat. Insert the thermometer probe and continue cooking until the mixture reaches 107°C to 108°C (224°F to 226°F) for a firmer pâte de fruits. Stir constantly to prevent it from sticking to the bottom of the pan.
- Once it reaches 107°C (224°F), remove the saucepan from the heat and immediately add the lemon juice. Mix well.
- Pour the mixture right away into the frame, or into a measuring cup with a spout to fill the silicone molds.
- Let them set at room temperature for 12 hours. Unmold, then cut into squares or any shape you like if you used a frame.
- Place the pieces on a baking sheet and let them dry for another 12 hours, turning them occasionally so they dry evenly.
- After drying, coat them in sugar and store them in an airtight container.