Passion fruit paste

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Description

A very old method for preserving the flesh of the fruit.

During cooking, water is evaporated and the aromas are concentrated, evolving towards a more jammy and greedy universe.

Checking the cooking process with a refractometer allows the quantity of dry matter and therefore of water remaining in the product to be checked to ensure its preservation and texture.

 

Suggested uses

  • Chocolate-making
  • Confectionery

Overall composition

Fruit purée
45%
Yellow pectin
1%
Glucose syrup DE 38/40
10%
Sugar
44%
Overall composition
100%
Fruit purée
Yellow pectin
Glucose syrup DE 38/40
Sugar

Fruit purée used

Passion fruit

Tasting temperature

Chilled ,
Iced ,
Room temperature

Ways of consuming

On site ,
Takeaway

Strenghts

Usual process and recipe ,
Plant-based recipe

Composition
1000 g
100%
Yellow pectin
10 g
1%
Sugar
50 g
5%
Passion purée
450 g
45%
Sugar
390 g
39%
Glucose syrup DE 38/40
100 g
10%

Technique

Combine the pectin and the smaller amount of caster sugar, then pour the mixture over the passion purée at 40°F (4°C).

Bring to a boil while stirring all the time. Next, sprinkle in the second portion of sugar, bring back to a boil, then add the glucose syrup.

Cook until it reaches 74°Brix, or about 220°F/105°C.

Add the acid solution, mix and then pour out immediately.

Trick

Cool to approx. 75°F (25°C) before measuring with a refractometer, as the temperature can affect the result.

Favoris

Passion fruit paste

Plant-based

45%
Fruit purée
48%
Added sugar
Ingredients
Passion purée, Sugar, Glucose syrup DE 38/40, Yellow pectin
Snowflake
Freezable

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