Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
Hey all, I got a question for you who make pate de fruit on a regular basis. I know it's quite simple to pour the finished pate de fruit into a frame, but does anyone here use a confectionery funnel to deposit them into forms? I'm asking because in Notters 'Art of the Chocolatier' it seems his primary way of making the jellies is to deposit the mixture into a flexipan, and his alternate method is to pour it into a frame. I'm wondering simply if anyone does/has done this before. The jellies seem
The recipe for Pomona's PdF is here: http://www.pomonapectin.com/recipes/jelled-fruit-candy-low-sweetener/
It is based on the recipe for jam and jelly, found here: http://www.pomonapectin.com/directions/
Note that although the PdF recipe says it is "low sweetener," it also calls for the maximum amount of sugar, so I'm not sure why they call it "low." Let's face it: there is no escaping that PdF has a lot of sugar.
My version of the recipe is as follows. It is