Raspberry Pate de Fruit

1. 1

   Combine the sugar and pectin in a bowl.

2. 2

   Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture.

3. 3

   Bring to a boil, and then add the glucose.

4. 4

   Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid.

5. 5

   Pour the mixture into a half baking sheet lined with plastic wrap.

6. 6

   Allow to cool completely.

7. 7

   Once cooled, cut into desired shape and toss in sugar.

8. 8

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

9. 9

   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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