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Pate de fruit raspberry-anise

0.75 h 4 raciones
Difficulty: 
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Ingredients

500 g raspberry seedless puree
500 g sugar
3 anise stars
125 g glucose
50 g sugar + 12 g yellow pectin
4 g citric acid
4 g water.

Mix in the saucepan anise, glucose and sugar, heat to 60C. Pour well mixed sugar with the pectin, stirring constantly, cook the mixture to 109C. Remove from the heat, pour the mixed citric acid with the water. Remove the anise.

 

Pour the puree into the frame 1,5 cm height. 

 
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