Ispahan Pate de Fruit (Recipe Adapted from Chef Migoya)
8.4g Pectin
160g Sugar (1)
360g Raspberry Puree
320g Sugar (2)
40g Lychee syrup
20g Rose water
85g Glucose powder
6.3g Citric Acid (l)
1. Whisk together the pectin and sugar (1).
2. Place the pectin/sugar mixture in a pot and whisk in raspberry puree, lychee syrup and rose water.
3. Combine sugar (2) and glucose powder in separate bowl.
4. Bring mixture to a boil.
5. Add sugar/ glucose mixture and bring mixture to 107˚C/255˚F
6. Remove from heat and stir in citric acid.
7. Pour into a prepared frame of 9″ x 9″.
8. Let it set overnight without wrapping.
9. Cut and toss in sugar.
Note: For 5″ round insert, we divided the recipe by 8.
Smoothies & Sundaes 
Hey Chef! I saw your post on Instagram and was delighted to find out that you have a blog. I have question: what kind of pectin do you use? I've got pectin NH. Would that work?
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Yup!
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