34a
Apricot Kalamansi Pâte de Fruit 525g apricot purée (10% sugar) 525g kalamansi purée (10% sugar) 125g granulated sugar 30g pectin 1150g granulated sugar 225g glucose 8g citric acid
1. In a large heavy sauce pan, combine purées and heat to 40ºC/104ºF. 2. Combine first measurement of sugar and pectin and whisk into purées. Bring to a boil, stirring continuously. 3. Add remaining sugar and glucose. Cook to 106ºC/223ºF. 4. Remove from heat and stir in citric acid. 5. Pour into a silpat lined frame or flexipan forms and allow to set.
Michael Laiskonis Workbook www.mlaiskonis.com February 2009