Today, I tried a recipe based on one from Melissa Coppel. She has a bonbon with a creme fraiche ganache paired with what she calls a guava compote. It's a jellied fruit puree that she pipes into molded shells.
I used the same recipe but with strawberry puree.
The recipe is:
300g Strawberry puree
70g Water
25g sugar
6g Pectin NH
100g Sugar
3g Citric acid powder
Rather than specific temps, she instructs to bring the mixture to a "strong boil for 1 minute" after adding the pectin.
I found that I need to cook it longer to get the right consistency. After 1 min. it was a soupy mess that didn't set at all. I needed to go for about 4-5 minutes. The temp ended up being less than 200F, so there's definitely more water than in a traditional PDF. I will say, I used regular Apple Pectin because I don't have Pectin NH, so that could account for the difference. After cooling, I blitzed the mixture with a small amount of corn syrup to get a nice paste. It reminded me of the picture of Kate Weiser's piping bags of PDF - fluid and shiny. When I piped it, it very slowly spread out - not totally flat, but whatever small peaks remained, I was able to flatten with the tip of a small spoon. I then covered it with a ganache and capped.
