Almond Guava Pate de Fruit

Recipe

Ingredients	Preparation
320g Guava Puree 240g Passion Fruit Puree 4g Yellow Pectin 15g Granulated Sugar #1 150g Granulated Sugar #2 35g glucose DE 60 350g 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!

Ingredients

Preparation

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!