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Icing sugar x 200g
Butter x 75g
Milk x 75g
Flour x 50g
Pectin (x58) x 5g
Salt x pinch
Melt butter and milk.
Hand blend all the ingredients together.
Put in the fridge to rest for atleast 2-3hours.
Using a piping bag or a spoon make circles roughly the same size remembering they will melt and spread so leave some space.
Cook at 170’c
170’c 3fan 0%
Add 6g off cocoa powder but also take away 6g from the flour for a chocolate brandy snap, works with any flavored powder. For a pistachio paste add 9g and take away from the butter, also works with any flavored paste and for a flavored liquid take away 10g from the milk.
Mix’s the sugar and pectin together and boil all, keep whisking.
Caster sugar x 1kg
Glucose syrup x 200g
In 3-4 stages add to the pan and keep whisking and reach 107’c.
White balsamic vinegar x 20ml
And boil again to 107’c and pour into silicon moulds. Move quick when setting the pate de fruit and dont move the moulds till set for atleast 4 hours. Otherwise you will cause wrinkles or uneven shapes.