207c
Lychee Pâte de Fruit Yield: approximately 2200g
1000g apricot purée (10% sugar) 100g granulated sugar 25g pectin 1000g granulated sugar 200g glucose 15g citric acid
1. In a large, non-reactive saucepan, heat purée to 40ºC/104ºF. 2. Combine first measurement of sugar and pectin and whisk into the purée. Bring to a boil, stirring continually. 3. Add remaining sugar and glucose. 4. Remove from heat and stir in citric acid. 5. Pour into a Silpat-lined frame and allow to set at room temperature.
Michael Laiskonis Workbook www.mlaiskonis.com July 2009