Blackberry pate de fruit
Ingredients
The blackberry broth
- 500 g frozen blackberries
- 40 g sugar
- 4 g salt
The blackberry pate de fruit
- 250 g blackberry broth
- 25 g sugar
- 7 g pectin
- 155 g sugar
- 50 g glucose syrup
- 5 g white wine vinegar
Instructions
The blackberry broth
- Mix the frozen blackberries with the sugar and the salt. Cover it with some wrap and then cook it on a double boiler for 4 hours.
- Once that’s done let it drain on a sieve that’s lined with a kitchen paper. Let it drain for a couple of hours, so you don’t waste a single drop.
- Then transfer the blackberry trimmings on a tray and let them dry at 60 degrees Celsius. I’m not using them this time, but it’s great to use for powders and ice cream.Â
The blackberry pate de fruit
- Pour the blackberry broth into a saucepan and bring this to a boil. Meanwhile mix 25 grams of sugar with the pectin powder.
- Once the broth is boiling slowly while stirring add the pectin sugar and boil it for 2 minutes. Then slowly add 155 grams of sugar and the glucose syrup. Now heat it up till the pate de fruit is 108 °C.
- Then stir in the white wine vinegar and boil it once more.
- After, heat up an oiled metal tray and pour the blackberry pate de fruit on top. Spread it and then use a blowtorch to remove any bubbles.
- Then let it set out of the fridge.Â
