It's no secret that the citrusy Japanese yuzu fruit can be too floral for some. Add a little lemon juice and you arrive at the perfect balance: fresh, sweet, tart, and something Spring-like... that friends can't quite identify.
Pâte de fruits are intensely fruity jelly sweets from France. Unlike the more dilute British gelatin-based jellies that might be served as a course on their own, these individual sweets use pectin to help them set - and are perhaps best thought of as individual sugar-coated titbits of your favourite jam. We've used yuzu powder in this recipe for its intensity, but you can also experiment with yuzu juice.
If petits fours are your thing, you will love these yuzu jellies. Take care when measuring out the ingredients to ensure the yuzu jelly sets well for the perfect yuzu pâte de fruits.
Ingredients Serves: 10
- Line a tin with greaseproof paper.
- Mix together the yuzu powder, water and lemon juice. Pass though a sieve into a medium, heavy-based saucepan.
- Heat the juice to 40°C, using the thermometer to monitor the temperature.
- Combine 15g of sugar with the yellow pectin. Whisk into the juice mixture.
- Bring to the boil, whisking constantly. When the mixture comes to the boil add the remaining sugar and corn syrup.
- Keep heating the mixture to 106°C.
- Immediately remove from the heat and whisk in the citric acid.
- Pour into the prepared tin.
- Once set, after approximately 30 minutes, cut into squares 1.5cm x 1.5cm and roll in the granulated sugar.