Seasonal pate de fruit, crystallized sugar

Preparation time: 1200 min

• Pate de fruit

  In a pot, bring to a boil water, fruit juice, vanilla beans and orange zests. Then pour a mix of pectin and 45 of sugar. Mix well to avoid lumps.

  Once boiling add a bit of the remaining sugar (do it 2 or 3 times until you poured all the sugar), then add the glucose. Cook at 110 °C while whipping non stop to make sure it doesn't burn.

• Acid

  Remove from heat and add the acid.

  Whip vigorously for few seconds and pour in a mold covered with greased aluminium foil (30 x 30cm, 1 cm thick)

• Finishing

  Let cool down and cut in 2cm squares.

  Coat the pate de fruits with sugar