Technique de cuisine : préparer des pâtes de fruits

Video technique from L'atelier des Chefs Ingredients for 50 fruit jellies: 500g red berries, 15g Vitpris (jam pectin), 50g caster sugar, 500g granulated sugar, 1cl lemon juice, 300g granulated sugar Equipment: 1 saucepan, 1 whisk, 1 temperature probe, 1 rectangular dish, plastic wrap Difficulty: 3 1. Blend the fruit to obtain a raw purée. 2. Pour the mixture into a saucepan and add the sugar and pectin. 3. Bring to a boil, then gently cook the mixture to 108°C (234°F) and add the lemon juice. 4. Pour the mixture into a container and cover with plastic wrap or into silicone molds. Let it set in the refrigerator. 5. Unmold and cut into small pieces, then roll the pieces in granulated sugar. More from the Chef: For successful fruit jellies, count on average between 1% and 1.2% pectin per kilogram of mass, but this will depend on the fruit chosen. Watch this technique in a video by clicking on http://www.atelierdeschefs.fr/fr/tech..., as well as all the videos from the chefs at L'atelier des Chefs at http://atelierdeschefs.fr