Mandarin fruit pâté

Name: Mandarin fruit pâté
Ingredients: 550 g Sugar; 80 g Glucose; 10 g Citric acid; blood orange sauce; silicone mold pomodoro 24; melted chocolate; 500 g mandarin purée; 15 g Pectin

This fruit pâté in the shape of a mandarin is easy to prepare with a silicone mold.

Halloween is the perfect occasion to showcase your creativity. We are happy to inspire you for this. Our chefs went into the kitchen to create accessible, yet certainly surprising creations. Adding a touch of Halloween to your menu is a piece of cake this way!

Ingredients

550gSugar

80gGlucose

10gCitric acid

blood orange sauce

silicone mold pomodoro 24

melted chocolate

500gmandarin purée

15gPectin

Preparation

Mix the 500 grams of sugar, mandarin puree, glucose, and pectin.
Put in a heavy-bottomed pan and heat to 107 ÀöC.
Meanwhile, mix the citric acid with the 50 grams of sugar.
When the mandarin puree mixture reaches the right temperature, remove the pan from the heat source.
Add the sugar and citric acid mixture and stir well.
Pour into the silicone mold.
Let the fruit pâte set and place in the refrigerator.
Once cooled, remove from the mold and roll in some sugar.
Make a face on it with melted chocolate.
Serve with a blood orange sauce and stick a small axe or knife in it.
We serve these as a friandise with coffee. Your guests can cut the fruit pâte themselves.