Almond Guava Pate de Fruit

Almond Guava Pate de Fruit

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

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