📝 About This Recipe
These jewel-toned confections are the ultimate expression of pure fruit essence, offering a sophisticated alternative to modern gummy candies. Originating from the French 'pâte de fruit' tradition, these pastilles boast a dense, jammy texture and a vibrant tartness that cuts through the sweet sugar coating. Perfect as a handmade gift or a refined palate cleanser, they capture the fleeting flavors of summer in a single, sparkling bite.
🥗 Ingredients
The Fruit Base
- 500 grams Raspberry or Blackcurrant Puree (strained of all seeds)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Setting Agents
- 15 grams Yellow Pectin (specifically slow-set apple pectin)
- 50 grams Granulated Sugar (for pectin mix) (to prevent clumping)
The Syrup
- 450 grams Granulated Sugar (main) (refined white sugar)
- 125 grams Glucose Syrup or Light Corn Syrup (prevents crystallization)
- 1/2 teaspoon Tartaric Acid solution or Citric Acid (mixed with 1/2 tsp water)
Finishing
- 1 cup Superfine (Caster) Sugar (for coating)
- 1 teaspoon Neutral Oil (for greasing the mold)
👨🍳 Instructions
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1
Prepare an 8x8 inch square baking pan by lightly greasing it with neutral oil and lining it with parchment paper, leaving an overhang on two sides for easy removal.
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2
In a small bowl, whisk together the 15g of yellow pectin and the 50g of granulated sugar until perfectly combined; this prevents the pectin from lumping when added to the liquid.
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3
Place the fruit puree and lemon juice in a heavy-bottomed saucepan over medium heat. Bring the mixture to a gentle simmer (about 40°C/104°F).
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4
Slowly rain the pectin-sugar mixture into the warm puree while whisking constantly. Bring the mixture to a boil for 1-2 minutes to activate the pectin.
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5
Add the remaining 450g of sugar and the glucose syrup to the pan. Stir continuously with a heat-resistant spatula to ensure no sugar sticks to the bottom.
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6
Clip a candy thermometer to the side of the pot. Cook the mixture over medium-high heat, stirring frequently, until it reaches exactly 107°C (225°F).
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7
Once the temperature is reached, remove the pan from the heat immediately. Stir in the citric acid solution quickly and thoroughly.
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8
Pour the molten fruit mixture into the prepared pan. Work quickly as the pectin will begin to set as soon as the temperature drops.
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9
Smooth the top with an offset spatula if necessary, then allow the slab to sit at room temperature for at least 4 hours, preferably overnight, in a cool, dry place.
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10
Once fully set and firm, lift the slab out of the pan using the parchment paper overhang. Dust a cutting board with superfine sugar.
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11
Place the slab on the sugar and use a sharp, warm knife to cut the candy into 1-inch squares or circles. Wipe the knife between each cut for clean edges.
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12
Toss each individual pastille in a bowl of superfine sugar until all sides are evenly coated and no longer sticky.
💡 Chef's Tips
Use a heavy-bottomed copper or stainless steel pot to ensure even heat distribution and prevent scorching. Never skip the glucose syrup; it provides the essential chewy texture and prevents the sugar from graining. If you don't have yellow pectin, you can use liquid pectin, but the cooking time to reach the set point may vary significantly. Humidity is the enemy of pastilles; make these on a dry day to ensure the sugar coating doesn't weep or turn into a sticky mess. Store in an airtight container between layers of parchment paper for up to 3 weeks.
🍽️ Serving Suggestions
Serve alongside a glass of dry Champagne; the bubbles and acidity perfectly complement the concentrated fruit. Arrange on a silver platter as part of a classic Mignardises course after a heavy dinner. Pair with a sharp, aged cheddar or creamy Brie for a surprising sweet-and-savory cheese board addition. Package in small cellophane bags tied with silk ribbons for an elegant, artisanal holiday gift. Enjoy with a cup of Earl Grey tea, which highlights the floral notes in berry-based pastilles.