cmflick

I tried the new Boiron recipe this weekend. I used the new Boiron recipe for passion fruit PdF using 1000g passion fruit puree, 1000g apple juice, 200g/400g sugar/pectin, 1900g sugar, 400g glucose, 30g tartaric acid. Needless to say, I scaled the recipe way down. Otherwise I'd be eating the same batch of pate de fruit for the rest of the year! The acid was added immediately after the glucose, before cooking to 107C. Boiron suggested using non-sterilized, no acid added apple juice, but all that I could find was pasteurized with ascorbic acid (vitamin C) added. I did use the yellow pectin that I described in a post above. Much to my amazement, the PdF stayed very liquid throughout the cooking and was very liquid when poured into a frame. This would be great for filling silicon molds. I can't comment on the taste or texture yet as they are still drying out. I did cut off a corner yesterday to get a little taste (I couldn't wait!). My first impression was that the taste is very mild compared to most of the PdF that I make. Most notably, the taste seemed much less tart. I suspect that came from diluting the fruit puree with apple juice. From handling the slab (flipped it over this morning for drying), the PdF seems quite soft. I'm going to dry for two more days, then sugar. At that point I'll report back on taste and texture.

Can you elaborate on this? I suspect that you're talking about the new Boiron recipes, but I'm not sure. I haven't seen the cooking instructions for the new recipes, just the ingredient quantities that Kerry Beal gave above. I too thought that you had to pour immediately after adding the tartaric acid , because as soon as you add the acid the PdF starts to set.

Odd, I tried to like to that one and it said the blog wasn't there. Have I missed something?? I have everything I need to try these, even a refractometer, I am so excited to begin! I'll let you know how they come out. I got some inexpensive but pure fruit purees from Goya in my local grocery store. This will be a practice run while I wait for the local farms to get lovely fresh fruit! ← The Goya frozen fruit purees make excellent pdf. I've used them before. I just got some slow-set "yellow pectin" from L'Epicerie that I'm going to try for making mango pdf using a Goya puree. I've used apple pectin in the past and have had problems with the pdf starting to set as I'm getting it out of the pot. Supposedly, the "yellow pectin" sets a a lower temperature and will help avoid premature setting. I have a silicon pdf mold that I want to use, but using apple pectin I haven't been able to pour the pdf into the molds fast enough before it sets. Apple pectin is okay when I'm pouring a slab, because I can get it out of the pot faster. Wish me luck! ← Good luck! And please let us know how you like the yellow pectin, esp. if you note any textural or flavor differences from regular apple pectin. ← I tried out the "yellow pectin" by making mango pdf using Goya fruit puree and a recipe from Frutta Prima (Pate de Fruit Chart). Usually, I use Boiron recipes, but alas I couldn't find one for mango pdf. The yellow pectin definitely set more slowly and made it easy to get the pdf from the pot into my silicon pdf mold. I haven't noticed any difference in flavor between using apple pectin and yellow pectin. The texture, however, seems better to me. I would describe it as softer and smoother than when I used apple pectin. Definitely an improvement. Kerry: can you comment any further on the new Boiron recipes using apple juice? I don't get their newsletter and the recipes using apple juice aren't on their web site.

Odd, I tried to like to that one and it said the blog wasn't there. Have I missed something?? I have everything I need to try these, even a refractometer, I am so excited to begin! I'll let you know how they come out. I got some inexpensive but pure fruit purees from Goya in my local grocery store. This will be a practice run while I wait for the local farms to get lovely fresh fruit! ← The Goya frozen fruit purees make excellent pdf. I've used them before. I just got some slow-set "yellow pectin" from L'Epicerie that I'm going to try for making mango pdf using a Goya puree. I've used apple pectin in the past and have had problems with the pdf starting to set as I'm getting it out of the pot. Supposedly, the "yellow pectin" sets a a lower temperature and will help avoid premature setting. I have a silicon pdf mold that I want to use, but using apple pectin I haven't been able to pour the pdf into the molds fast enough before it sets. Apple pectin is okay when I'm pouring a slab, because I can get it out of the pot faster. Wish me luck!

You can also get Macaroon Swoon from Chef Rubber. I think that Kitchen Arts and Letters has it too, but you'd be best to give them a call.

No kidding! Can you tell us about the fillings, cmflick...? ← Thanks for the positive comments! I have been lurking in the forums for a very long time! There are five fillings: peanut butter, chocolate & spice (cinnamon & cloves), Earl Grey tea, Dulce de Leche and Gianduja. There were actually three other fillings I made, but they weren't in this box: lemon, pistachio and dark & stormies. The lemon and pistachio were molded white chocolates for family members that won't eat dark chocolate and the dark & stormies were hand dipped. It was a busy holiday season! ← A dark and stormy HAND DIPPED CHOCOLATE! OMG, tell us more! Please!!! ← There's not a lot to say about the dark & stormies. They were made using the recipe in Peter Greweling's book, Chocolates and Confections (white chocolate, ginger and dark rum). There has been a discussion of them before in the forums, but for the life of me I can't find it! Maybe someone else can help.

No kidding! Can you tell us about the fillings, cmflick...? ← Thanks for the positive comments! I have been lurking in the forums for a very long time! There are five fillings: peanut butter, chocolate & spice (cinnamon & cloves), Earl Grey tea, Dulce de Leche and Gianduja. There were actually three other fillings I made, but they weren't in this box: lemon, pistachio and dark & stormies. The lemon and pistachio were molded white chocolates for family members that won't eat dark chocolate and the dark & stormies were hand dipped. It was a busy holiday season!

Some things that I made for the holidays. Pandoro: Chocolates for friends and family:

I've tried using a sheet of .005 inch thick acetate and it was definitely too thick. The acetate wasn't very flexible and I ended up with an almost continuous chocolate back on the mold, i.e., I couldn't push out all of the chocolate to just seal the cavities. Next time, I'll try something thinner. Meanwhile, back to more traditional ways of sealing the bottoms of my chocolates!