|
Post by redstar on Jul 17, 2009 11:18:54 GMT -5
Hi, Does anyone have a recipe for a Pectin mix that will solidify a pate de fruit? The book I have suggests "G-Pectin" which seems to only be available in the USA. It's reasonably priced - until you multiply by 6 to include the shipping. I presume that gelatine is added to pectin but first trials have left the mixture a little wet. Thanks, Duffy
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Jul 19, 2009 1:09:05 GMT -5
Pectin is different to gelatine (sorry if that is stating the obvious). Pectin and sugar combine to help gel the fruit puree by themselves - no need for gelatine. However, because different fruits contain different amounts of sugar, each fruit has its own ratio of pectin to use. There is a very good table here: www.boironfreres.com/uk/uk_tableaux.htm?PHPSESSID=1b456b76470d998a8357a9319c4162c5(Click on the Confectioners image) Although note that this is for using their own fruit puree - if you make your own puree, it might have a different sugar level. Some people do make mixes with other gelling agents combined, but the pectin alone works very well.
|
|
|
Post by redstar on Jul 20, 2009 14:39:53 GMT -5
Hi Gap,
Thanks for the info. I have found that Pectin alone doesn't set firm enough to make a chocolate that I can cut and then dip. I need something more like a jelly. As I mentioned, the book I have (which is downstairs and I forget the title, sorry) suggests "G-Pectin" which he makes and sells. I am assuming that there is an element of gelatine in with the pectin and was hoping someone might suggest what percentage.
Duffy
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Jul 20, 2009 16:30:23 GMT -5
There is a long discussion on g-pectin (which is probably from the Andrew Shotts book I'm guessing) on this thread: forums.egullet.org/index.php?showtopic=97623&pid=1335761&st=0&Andrew himself actually weighs into the discussion on the first page a little way down (as bonbonman) and says: "It is a milled blend of a dextrose, acid and several types of pectin."
|
|
|
Post by chocit2me on Sept 6, 2009 10:16:01 GMT -5
You don't have to use g-pectin. The only place I saw it sold was on shott's website. Imagine that. Pectin for preserves is not strong enough so you need to use yellow pectin which is made for pate de fruit.
|
|
|
Post by redstar on Sept 6, 2009 11:18:02 GMT -5
That sounds like a sensible thing to try - many thanks.
|
|
|
Post by bbhon on Jun 9, 2016 20:12:37 GMT -5
That sounds like a sensible thing to try - many thanks. G pectin is vitpris pectin
|
|