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American Almond
Hazelnut Indulgence
Almond Guava Pate de Fruit
Recipe
Almond Guava Pate de Fruit
Almond Guava Pate de Fruit
ingredients
preparation
320
g
Guava Puree
240
g
Passion Fruit Puree
4
g
Yellow Pectin
15
g
Granulated Sugar #1
150
g
Granulated Sugar #2
35
g
glucose DE 60
350
g
PRN-BC-A094601
Roll the almond paste flat into a 6 mm frame.
Heat the purees to 40C/104F. Add the pectin and the first sugar. Bring to a boil, stirring continuously.
Warm the glucose in the microwave and add to the mixture with the second sugar. Cook to 106C/223F or 75 brix.
Remove the mixture from the heat and add the citric acid.
Pour the gelee into another 6 mm frame on top of the first almond paste frame.
Can be served as is or half dipped in Ruby Chocolate for added fruity bite!
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