LAVENDER & RASPBERRY FRUIT PASTE

One of the most popular recipes at Louis François is that of fruit paste.

A simple confection, gourmet, as old as the world and yet technical to achieve.

It is also the perfect application of one of the flagship products of the range: pectin .

Here, Chef Laurent Moreno uses Extra Slow Set pectin, which reduces the amount of sugar by setting quickly and thus preserving the taste of the fruit.

In addition, this pectin does not contain any salt retarder, so it is more respectful of consumer health!

Ingredients: (for approx. 2kg of fruit paste)

- 1kg Raspberry puree , 10% sweetened

- 2g Lavender for infusions

- 180g caster sugar

- 54g Extra slow setting pectin

- 230g of DE40 glucose syrup

- 950g Granulated sugar

- 20g Citric acid solution (50/50)

Process :

- Infuse the lavender in the cold raspberry purée for 24 hours

before straining it into a saucepan.

- Mix the cold raspberry purée, the caster sugar and the pectin

with a whip. Bring to a boil.

- Add the glucose, the caster sugar in two or three parts,

while keeping the mixture very hot.

- Cook until reaching 108/109°C or 72/73°B with a refractometer.

- Remove from the heat and add the citric acid solution.

- Instantly pour into a frame and let cool.

- Lightly moisten the top surface of the jelly, then invert it in

caster sugar and do the same for the other side.

- Cut into 30 mm cubes and roll the cubes in the sugar.