Mango Pate de Fruit

IMG_5037.JPG

Mango Pate de Fruit (Recipe Adapted from Chef Migoya)

8.4g Pectin
160g Sugar (1)

200g Mango puree
320g Sugar (2)
200g Guava juice
20g lemon juice
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 mango puree, guava juice and lemon juice.
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.
9. Cut and toss in citric acid sugar mixture (1/2 cup sugar: 1 tsp citric acid).

Rum and Coke Mini Gummy Bears

IMG_3412
Isn’t he cute?

A fun approach to this recipe would be to make two batches – one coke gummy mixture and one rum gummy mixture and pipe them into two separate layers for some nice colour/flavour contrast. This would work for other drinks as well…Moscow mule anyone? With enough planning, our next party may have a gummy bar. Read More

To Shine or not to shine.

For some time now, I have been debating whether or not it’s worthwhile to polish panned products. The approach of making your chocolate panned items shine is becoming more and more popular recently. This process is sometimes finicky, the final shine is very much dependent on time, temperature, relative humidity, and even batch size – many variables as you can see. I guess it comes down to a preference, what do you prefer?


Before polish and shellac

After polish and shellac

Ispahan Pate de Fruit

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.