I made my first batch of pate de fruit today. Pretty satisfied with the result, however, I feel like the texture isn't smooth enough. I did use pectin NH, maybe different pectins can give you different texture?
Suggestions on how to make it smoother? I followed a recipe from Boiron posted in this thread. The blackcurrant one.
Bonus question for anyone that might now the answer; the same guide suggests to use pear puree if you want to do a lemon pate de fruite, can it be done without? Same thing with mango (apricot instead of pear.) Don't have any pear/apricot puree. 
