Banana 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 used
Banana Cavendish
Tasting temperature
Chilled
,
Iced
,
Room temperature
Ways of consuming
On site
,
Takeaway
Strenghts
Usual process and recipe
,
Plant-based recipe
Banana paste
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.
Banana paste
