PETITS FROM HEAVEN
Type: Classic Pate de Fruit
Item: Pomelo jelly
250 grams Pomelo juice (if unavailable substitute Grapefruit);
50 grams Glucose;
275 grams Sugar;
7.5 grams High Methoxy Pectin;
2.5 grams Citric acid (optional).
Bring Pomelo juice to a boil with glucose and 250 grams sugar;
Mix remaining sugar with pectin to ease disbursement;
Whisk in quickly to prevent clumping;
Bring to 104 Celsius over brisk heat;
Remove from heat and add citric acid, whisking with care;
Quickly deposit into desired form, be it mold, frame, or other;
Allow to set, and reserve dry under vacuum, without pressure;
Before serving, toss in granulated sugar, dusting excess off with a brush.
if you are feeling saucy, try grating your jelly on a microplane and semi-dehydrating it, to make candied zest of juice…
WillPowders used:
High Methoxy Pectin >>