Strawberry Pâté de Fruits

Intense, shiny, and translucent fruit blocks. The texture is firm when sliced but melts instantly in the mouth, releasing the natural acidity of the strawberry balanced by crystallized sugar.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 370
• Protein: 1 g
• Carbs: 90 g
• Fat: 0 g

Ingredients

• 333.3 g Strawberry ( hulled )
• 333.3 g White sugar ( plus extra for coating )
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced )
• 5.3 g Agar-agar ( powdered )
• 8 g Yellow pectin ( mixed with a portion of the sugar )

Instructions

1. Pulp preparation

   Blend the fresh strawberries until smooth. Pass through a fine-mesh sieve to remove seeds if you want a perfectly translucent result.

2. Cooking and mixing

   Mix the yellow pectin with about 50 g of the white sugar. Heat the strawberry pulp in a saucepan and sprinkle the sugar-pectin mixture while stirring vigorously. Bring to a boil.

3. Reduction and gelling

   Add the remaining white sugar. Dilute the agar in the squeezed lemon juice and add it to the pan. Maintain a boil for 2 to 3 minutes, stirring constantly. The paste should heavily coat the spoon.

4. Pouring and resting

   Immediately pour into a frame or a mold lined with parchment paper to a thickness of 2 cm. Let set at room temperature in a dry place for at least 4 hours.

5. Cutting and finishing

   Unmold the firm slab. Cut into regular cubes with a knife. Roll each cube in white sugar to create a crunchy crust that protects the fruit's moisture.

Chef's tips

• If the paste doesn't pull away from the pan, it's undercooked and will remain sticky.
• Use a thermometer: the paste is ready when it reaches 106°C.
• Do not store in the fridge; humidity will melt the sugar coating.

Storage

Store in an airtight container at room temperature in a dry place for up to 2 weeks.