41a
Blood Orange Pate de Fruit (Dry Milk) Yield: approximately 300g
250g blood orange purée (10% sugar) 40g granulated sugar 4g low methoxyl pectin 10g nonfat milk powder
1. In a medium saucepan, gently warm the purée. 2. Combine sugar and pectin and whisk into the purée. Bring just to a boil, stirring continually. 3. Whisk in the dry milk and return to a boil. 4. Pour into a silpat lined frame or flexipan forms and allow to set at room temperature.
Michael Laiskonis Workbook www.mlaiskonis.com February 2009