Citrus fruit paste

Preparation time: 90 min

• Befor cooking

  Prepare a plate, ideally

  30 x 30 cm and 1 cm thick

  Butter this plate, cover it with aluminium foil (or parchment paper), butter the aluminium foil again.

• Cooking

  Be sure to use a heavy-bottomed saucepan.

  In the saucepan, boil the water, the fruit juice and the seeds of the vanilla pod, then pour in the pectin mixed with 90 gr of sugar, whisk gently to mix the pectin.

  Add the remaining caster sugar in three batches, after each boiling, add the glucose to finish.

  Continue cooking after boiling until 110C, whisk continuously during cooking, so that it does not stick or burn.

  After cooking

  Remove from heat and add the citric acid solution (water + lemon juice)

  Whisk vigorously for a few seconds, then pour into your aluminum foil lined baking sheet.

  Let stand on the counter or in the fridge until cool,

• Finish

  In a bowl, mix the sugar and lemon juice with a fork.

  Cut your fruit dough into 2 cm cubes, coat the fruit dough squares with this mixture.

  Store them in an airtight box protected from humidity.