Recipe: Pate de fruits (fruit jellies)

Pate de fruits are a delicious, light and colourful way to finish a meal, especially if you aren't serving a substantial dessert but still want something sweet at the end.  Whatever fruit puree you use, be sure to strain it before cooking because you'll never get it through the sieve after.  You will need some kind of frame to set the jelly - a square baking ring set on paper works best, but a paper lined pan used for squares works well too.  If you use citric acid, mix it with 1tsp water before using

You will need:

250ml / 1C         fruit puree
10ml / 2tsp         pectin
310ml / 1 1/4C   sugar (plus more for dusting)
5ml / 1tsp           citric acid or lemon juice
60ml / 1/4C        light corn syrup

Method:

 - mix the pectin with half the sugar
 - mix citric acid with water (if necessary) 
 - in a small sauce pan, heat up the puree, sugar and syrup to 100F / 38C
 - add the pectin mixed with the sugar
 - bring to a boil, stirring constantly and scraping the sides of the pan
 - at 225F / 107C, remove from the heat, add the acid and mix well
 - pour into frame and allow to set
 - once set, turn out on a paper sprinkled with sugar
 - cut shapes with a hot, wet knife and toss in granulated sugar
 - store at room temperature in an airtight container