6 hours ago, DianaB said:
Cream of tartar
Certo liquid apple pectin
Xantham extra fine powder
NH pectin powder
- Sugar in various forms
sheets of gelatin, also powdered, I've never had any success with the powdered.
- glucose but only about 100g
- bought in raspberry coulis that claims to include 42% raspberry juice, 18 % raspberries, and 7% raspberry purée! sugar! glucose! lemon juice cornflour and water make up the rest. entire bottle is 250ml
- 350g frozen morello cherries.
- Small amount (perhaps 200g) frozen blackcurrants from the garden
- smaller amount blackcurrant coulis
- Any amount of cooked but unsweetened apple from the garden.
- indeterminate amount frozen mango pulp, probably around 250g, not cooked, I froze it to save throwing fruit away.
You don't need much of this, and you do need yellow pectin or pate de fruit pectin. I'm sure it can be done without the pectin, but that's a key ingredient for reliable success. The pectins you have are used for jellies or glazes. The other things I crossed out are also irrelevant for PDF. The recipes are fairly straightforward. With that set of fruits I would do the raspberry recipe which doesn't require a base (apricot or pear). All you need is a the puree, sugar, glucose (or corn syrup) and tartaric acid. If you don't have access to the acid its not the end of the world, but a hit of lemon juice at the end would be nice. PH meter also not necessary, but a fairly reliable thermometer is. Is there a specific question that you have about the process?
ETA: I'm rethinking this. I missed that the coulis has cornflour in it. I would probably go the route of the black currant then which also does not need a base puree. Add a little vodka or booze at the end.