Pate de fruit using NH pectin

[Sol Damiani]

Hi Inda 👋

Let’s ask @sussan_scoolinaryteam 😉

Have a great weekend!

[Sussan ScoolinaryTeam]

Hi @inda-mowett

To make a low-sugar pâte de fruit using NH pectin, you can follow this basic recipe and adjust it according to your preference:

Ingredients:

– 500 g fruit puree (you can use fruits like raspberry, mango, strawberry, etc.)

– 30-50 g sweetener (this can be a mix of erythritol and stevia, adjusted to taste)

– 10-15 g sugar (optional, to improve texture and flavor)

– 10 g NH pectin

– 5 g citric acid dissolved in 5 g water

– 50-100 g water (if needed, to adjust consistency)

Instructions:

1. Preparing the pectin and sweetener mix:

– Mix the NH pectin with a portion of the sweetener and/or sugar to prevent clumping when adding it to the fruit.

2. Heating the fruit puree:

– Heat the fruit puree in a saucepan over medium heat until it reaches approximately 40-50°C.

3. Adding the pectin:

– Gradually add the pectin and sweetener mix to the fruit puree while continuously stirring.

– Bring the mixture to a boil, making sure the pectin is fully dissolved.

4. Cooking:

– Continue cooking the mixture until it reaches about 103-105°C, depending on the desired consistency.

– If the mixture seems too thick, you can add water to adjust the texture.

5. Adding the citric acid:

– Once the desired temperature is reached, remove the mixture from the heat and add the citric acid dissolved in water. This helps activate the NH pectin and ensures proper gelation.

6. Molding and cooling:

– Pour the mixture into a mold lined with parchment paper or into individual silicone molds.

– Let it cool at room temperature until the pâte de fruit is fully set.

7. Cutting and storage:

– Once the pâte de fruit is firm, you can cut it into cubes or your desired shape.

– For a finishing touch, you can coat them with a bit of powdered sweetener if desired.

– Store the pâte de fruit in an airtight container at room temperature.

Note on Calcium:

For this basic pâte de fruit recipe using NH pectin, it’s generally not necessary to add extra calcium, as NH pectin is designed to gel well with fruits that contain a sufficient amount of calcium. However, if you’re working with fruits very low in calcium or want to ensure a firmer gel, you might consider adding a small amount of calcium (such as calcium gluconate) along with the citric acid. If you decide to use it, add it just before the citric acid to ensure even distribution.

I hope this information is helpful.

If you have any other questions or need further assistance, feel free to ask.

Best regards.

[Inda Mowett]

I appreciate very much your response. I will try the recipe and give you an update with the results.

[Sussan ScoolinaryTeam]

Hi Inda Mowett

Perfect! We hope you will keep us informed about the results of your preparation.

Greetings.