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Which is the best pectin to make pate de fruit low in sugar with alcohol?
I have been trying to make PDF using LM pectin and 20g of rum per 500g of fruit pulp. However, after it sets and leaving it in the mold for 48 hours, I am getting a few issues:
- The PDF feels wet (while in the mold).
- After cutting it and rolling it in sugar the weeping increases.
Thank you in advance for your recommendations and suggestions.
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7 Replies
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Hi @inda-mowett 👋
Welcome to our Community! ☺I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
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Thank you for the information. I live in the USA.
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You are welcome! Can´t wait to see your preparations on our Feed.
Have a lovely week!
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Hi @inda-mowett
Combining alcohol and gelling agents can be complicated and is the main reason why some baking preparations with alcohol do not work at all. Not all gelling agents are compatible with alcohol and some only tolerate being combined with a certain amount. That is why when designing recipes with this ingredient we must be very careful.
Among the gelling agents with greater tolerance to alcohol content we find gellan gum (50%) and methylcellulose (70%). On the other hand, Agar-agar has the same tolerance to the total amount of alcohol in the recipe as gelatin, although, as it requires heating above 85ºC, it is generally not recommended for alcohols, since they evaporate. at high temperatures.
For their part, pectins, especially LM (Acid Free type pectins, NH pectin), are not usually suitable for gelling alcoholic solutions, although they could work with low alcohols, such as wine (alc. 12-13% vol. . ) or in recipes where the [%] of alcohol is less than 12%
We hope this information is helpful.
Greetings.
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Thank you so much for providing me with this useful information.
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Hi @inda-mowett
If you have any other questions, you can ask them here and we will be happy to help you resolve them.
Greetings.
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Thank you.
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