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Blueberry pate de fruit enrobed in chocolate (eggless)
INGREDIENTS:
* 1000 grams blueberry puree,
* 1140 grams. sugar
* 200 grams. corn syrup
* 15 grams. citric acid diluted in 15 g. water, (or 15 g. lemon juice)
* 20 grams. powdered pectin
METHOD:
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Mix about 100 g. of sugar with the pectin. Whisk them together.
Heat the puree to 120 degrees. F.
Whisk and add the pectin/sugar mixture. Bring to a boil and let boil
one minute.
Add the corn syrup and the rest of the sugar. Cook to 223 degrees F
One the mixture reaches 223F, stir in the citric acid/water mixture or the lemon
juice. Cook one more minute.
Pour the molten pate de fruits mixture into a half-sheet pan which you have
Lined with a silicon mat. Let set up at room temperature until cool and slice
them into small squares. Then enrobe it with tempered milk chocolate