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 Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
