Passionfruit pate de fruits Recipe

A set fruit jelly using pectin and reduced passion fruit juice.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 4/5

Les ingrédients

Pour people
  • Passion fruit purée : 7000 ml
  • Caster sugar : 150 g
  • Pectin : 16 g


  • ETAPE 1

    Place all the ingredients into a pan and bring to the boil. When boiling, reduce the mixture by half. At this stage, place the mixture into a baking tray which is lined with greaseproof paper. Allow the mixture to cool and set fully.

  • ETAPE 2

    When the mixture has set solidly, turn it out onto a chopping board and cut each piece into 2cm cubes.

  • ETAPE 3

    When all the pate de fruits is cut, Roll it in some granulated sugar and serve as a petit four

Chef's tip

«Enhance the flavour of the pate de fruits by using some rum or vodka.»

Your comments