Hi Chef! I was wondering if I could make blood orange pate de fruits using blood orange juice...? Should I puree a whole orange (or even grapefruit) without as much of the white membrane / pith as I can remove with the juice? Or can I just use juice, sugar, pectin jaune + sugar, corn syrup / glucose, glycerin, and citric acid solution? Thanks!
@@CHEFROMAINAVRIL Thanks, Chef! In the recipe I used to make my raspberry pate de fruits, I used 5.6 grams pectin mixed into 28.3 grams sugar. Could I use the same ratio when I use blood orange juice or should I use more/less? Thanks in advance!
Looks soo yummy😋😋… I’m a real sucker when it comes to gummies, so this recipe Is right up my alley.. Chef, Can I substitute the white sugar with monk fruit sweetener instead? I would just like to avoid using white sugar all together.. thanks!
Maybe try half and half first, I am not sure it would work as sugar is a key part of the chemical reaction. But let me know how it turns out, I’m interested to know.
Okay, I just tried doing this with an almost identical recipe, I never stopped stirring for longer than five seconds, and the darn thing burned! My whole apartment smells like caramelized sugar! Where did I go wrong? 😭
@@MathiasSeverinLarsen Hi Mathias, I’ve made pâte de fruits only once so far and they are shelf stable in an airtight container and kept in a cool dark place. Because of the pectine jaune and the citric acid solution - which further helps the pectin to set the mixture - the end product is not thermoreversible. If they last more than a week (I couldn’t help myself from eating multiple pieces), you can wrap them in individual cellophane candy wrappers. Hope that helps!
Absolutely delicious, my toodler will love this.
Absolutely he would, perfect texture too.
Hi Chef! I was wondering if I could make blood orange pate de fruits using blood orange juice...? Should I puree a whole orange (or even grapefruit) without as much of the white membrane / pith as I can remove with the juice? Or can I just use juice, sugar, pectin jaune + sugar, corn syrup / glucose, glycerin, and citric acid solution? Thanks!
Hello! Of course yes the pectin level will also need to be increase based on the acidity of your citrus. Something to keep in mind :)
@@CHEFROMAINAVRIL Thanks, Chef! In the recipe I used to make my raspberry pate de fruits, I used 5.6 grams pectin mixed into 28.3 grams sugar. Could I use the same ratio when I use blood orange juice or should I use more/less? Thanks in advance!
I want to make these for the holiday, thank you for sharing. How long do they keep if I make them as gifts ?
My absolute pleasure. They do keep well, at least a week :)
Looks soo yummy😋😋… I’m a real sucker when it comes to gummies, so this recipe
Is right up my alley.. Chef, Can I substitute the white sugar with monk fruit sweetener instead? I would just like to avoid using white sugar all together.. thanks!
Maybe try half and half first, I am not sure it would work as sugar is a key part of the chemical reaction. But let me know how it turns out, I’m interested to know.
Amazing 😍
Thank you so much Bela!
Can they be frozen or made to be stable for longer than a week?
Also they do last well tbh
Sexiest chef on UA-cam!
I would probably leave it as a whole slab and eat the thing right then and there with a knife and fork 🤣 looks delicious
Aahah yes that’s one way to do it
Okay, I just tried doing this with an almost identical recipe, I never stopped stirring for longer than five seconds, and the darn thing burned! My whole apartment smells like caramelized sugar! Where did I go wrong? 😭
Oh my goodness. Looks like your temp was too high :(
Yes we know what’s inside…it’s a whole lotta sugahhh. 😆
Aha yessss
My girlfriend saw me watching this last night. Want to guess what she asked if I could make today?
Aaha oopsy 🤗
Can they be frozen or made to be stable for longer than a week?
No sadly cold isn’t good for sugar as it makes it melt
@@MathiasSeverinLarsen Hi Mathias, I’ve made pâte de fruits only once so far and they are shelf stable in an airtight container and kept in a cool dark place. Because of the pectine jaune and the citric acid solution - which further helps the pectin to set the mixture - the end product is not thermoreversible.
If they last more than a week (I couldn’t help myself from eating multiple pieces), you can wrap them in individual cellophane candy wrappers.
Hope that helps!