Yuzu Pate De Fruits Recipe
By Nicola Lando
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40 minutes prep time
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20 minutes cook time
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Easy
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
- 12g yuzu powder
- 110g water
- 25g lemon juice
- 295g sugar
- 3.5g yellow pectin
- 25g corn syrup
- 1g citric acid
- 75 granulated sugar, for coating
Equipment
- Standard loaf tin or similar (use crumpled foil to make a divider if needed)
- Greaseproof paper
- High-accuracy weighing scales
- Accurate Thermometer
Method
- 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.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
