Pâte de fruits

PT1H

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Ingredients

Metric

Imperial

  • 500g of raspberries
  • 500g of caster sugar, plus extra for sprinkling
  • 30g of pectin
1
Purée the raspberries, add with the sugar and pectin to a pan and heat until the mixture reaches 110ºC - it should be thick by this point
  • 500g of raspberries
  • 500g of caster sugar
  • 30g of pectin
2
Pour into a 20cm square tray lined with silicone paper to set, then cut into squares and sprinkle with sugar
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