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Rajala

Rajala

2 hours ago, Kerry Beal said:

I usually use the purees as is and don't worry about the sugar - I use the boiron recipes and most of their purees are 10% sugar

 

OK, thanks. I'm gonna give this a go with some kind of fruit. You always end up with a few different kinds in your freezer. I have like a kilo of Pectin NH, do you guys think that will work for this or would I need something like the kinds you discuss above?

 

Not to hijack the thread, but what about piping these things in to moulded bonbons? Any suggestions on what kind of pectin to use etc? So it doesn't set before you can pipe.

Rajala

Rajala

1 hour ago, Kerry Beal said:

I usually use the purees as is and don't worry about the sugar - I use the boiron recipes and most of their purees are 10% sugar

 

OK, thanks. I'm gonna give this a go with some kind of fruit. You always end up with a few different kinds in your freezer.

 

Not to hijack the thread, but what about piping these things in to moulded bonbons? Any suggestions on what kind of pectin to use etc? So it doesn't set before you can pipe.

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