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Recipes PECTINE NH Fruit

The document provides two recipes using pectin NH: a mango and passion fruit glaze and a pineapple confit. Both recipes list the ingredients and instructions for making glazes using fruit purées, sugar, water, and pectin NH to thicken.

Uploaded by

Yan Hao
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© © All Rights Reserved
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Download as PDF, TXT or read online on Scribd
813 views1 page

Recipes PECTINE NH Fruit

The document provides two recipes using pectin NH: a mango and passion fruit glaze and a pineapple confit. Both recipes list the ingredients and instructions for making glazes using fruit purées, sugar, water, and pectin NH to thicken.

Uploaded by

Yan Hao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Les Indispensables

PECTIN NH Recipes
An original École Valrhona recipe

Mango & Passion Fruit Glaze


8g SOSA Pectin NH Weigh out and mix together the Pectin NH and
smaller portion of sugar.
50 g Caster sugar Heat the purées, water and vanilla, and add the
250 g Mango purée Pectin NH and sugar mixture. Bring the ingredients
to the boil.
125 g Passion fruit purée
Mix in the Dextrose and glucose powder, followed
1 Vanilla bean by the remaining sugar and glucose.
140 g Glucose DE 38/40 Bring to the boil and store in the refrigerator.
Reheat, mix using an immersion blender, and ice at
100 g SOSA Gelatin Powder DE 33 120°F (50°C).
250 g SOSA Dextrose
175 g Water
200 g Caster sugar

Pineapple Confit
100g Victoria pineapple Finely dice the pineapple. Heat the pineapple
purée and glucose together at 105°F (40°C).
260g Pineapple purée
Then add the pre-mixed sugar and Pectin NH
50g Glucose DE 38/40
and, finally, the cubed pineapple.
8g SOSA Pectin NH Bring to the boil and store in the refrigerator.
40g Caster sugar

univers du fruit

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