400g
PONTHIER blackberry purée
200g
PONTHIER blackcurrant purée
400g
PONTHIER blueberry purée
20g
Yellow pectin
100g
Caster sugar
250g
Glucose
750g
Granulated sugar
12g
Tartaric acid
140g
Butter
2272g
Total weight
Combine the pectin with the caster sugar. Warm through the 3 PONTHIER fruit purées and add the pectin and sugar mixture. Heat to 40°C whilst stirring vigorously. Slowly incorporate the glucose and the granulated sugar. Heat to 106°C, add the tartaric acid and the softened butter off the heat. Pour into a 34 x 34cm frame. Leave to cool.
ASSEMBLY
Cut into the desired shapes. Optional: partially coat with sugar, or wrap like sweets.
800g
PONTHIER blueberry purée
200g
PONTHIER passion fruit purée
20g
Yellow pectin
100g
Caster sugar
250g
Glucose
750g
Granulated sugar
12g
Tartaric acid
140g
Butter
2272g
Total weight
Combine the pectin with the caster sugar. Warm through the two PONTHIER fruit purées and add the pectin and sugar mixture. Heat to 40°C whilst stirring vigorously. Slowly incorporate the glucose and the granulated sugar. Heat to 106°C, add the tartaric acid and the softened butter off the heat. Pour into a 34 x 34cm frame. Cut into the desired shapes. Optional: partially coat with sugar or wrap like sweets.
ASSEMBLY
Cut into the desired shapes. Optional: partially coat with sugar or wrap like sweets.
