Make blackberry fruit pasta

Make blackberry fruit pasta

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Fruit jellies are a pleasant alternative to the square of chocolate at the end of the meal, because with them are all the flavors of summer fruits that come back to mind! These natural delicacies will be all the more appreciated and tasty if they are made with fruits from the garden, grown without chemicals and picked when ripe. The secrets of fruit pastes? The same amount of pulp and sugar, baking until the dough thickens, a little patience during drying, then fairy fingers to cut the dough and roll the squares in the granulated sugar. The recipe given here is suitable for most fruits. Now let yourself be tempted by this sweet delight that can be enjoyed without bread or butter, just with your fingers! Difficulty : way Cost : less than ten euros for the ingredients (varies depending on the amount of pulp) Necessary material : - a bowl (ideally made of copper) - a vegetable mill or a blender - a wooden spoon - a ladle - a bowl - a weighing scale - a blender - flat containers (trays or drip tray) - parchment paper Ingredients required : - blackberries - powdered sugar - crystal sugar for coating - half a lemon - agar-agar or Vitpris

Step 1 - Sweat the fruit

Sweat the fruit so that the juice comes out. To do this, pour them into a copper bowl with a glass of water.

Step 2 - Let the fruit drain

Pour the blackberries in a sieve and let them drain without pressing them. The juice is not lost, it will be transformed into delicious blackberry jelly!

Step 3 - Weigh the fruit pulp

Weigh the fruit pulp: its weight will determine the amount of sugar to add.

Step 4 - Pass the fruit in the blender

Put the fruit in a blender or, better, in a vegetable mill with a fine grid to reduce the seeds.

Step 5 - Weigh the sugar

Weigh the sugar by measuring the same amount as the pulp.

Step 6 - Squeeze half a lemon

Squeeze the juice of half a lemon and add it to the sugar and fruit pulp.

Step 7 - Mix all the ingredients

In the bowl, pour the sugar, the pulp and the lemon juice then mix well.
It is possible to add agar-agar or Vitpris to promote the setting. For dosage, refer to the package directions.

Step 8 - Cook

Cook the dough over medium heat without stirring. Cook in small stocks until the dough comes off the edge of the pan.

Step 9 - Prepare dishes for drying the dough

Prepare dishes a few centimeters deep that you will line with parchment paper. A tray or a drip pan will do the trick.
Pour the paste over to reach a thickness of 2cm maximum then smooth the surface using a spatula.

Step 10 - Let the dough dry

Let the dough dry, preferably in a warm, dry place, until it can be peeled off from the parchment film. Depending on the fruit, the quality of your cooking and the atmosphere in which the dough will have dried, it can take from a few days to a few weeks. You can also turn the dough together to promote drying: for this, apply another sheet of parchment paper on your dough sheet, turn it over and then remove the first sheet of paper.

Step 11 - Cut the fruit pasta

Using a knife, cut the plate of fruit paste into small squares.

Step 12 - Roll the fruit pasta in the sugar

Pour granulated sugar into a deep plate then roll the squares of fruit paste in it.

Step 13 - Store the fruit pastes

Store the fruit pastes in an airtight container - tin or plastic box - separating each layer with a sheet of parchment paper. Fruit pastes keep for several months.