Strawberry Pâté de Fruits
Ingredients
- 333.3 gStrawberry (hulled)
- 333.3 gWhite sugar (plus extra for coating)
- 0.7 pcCitrus limon (L.) Burm. f. (juiced)
- 5.3 gAgar-agar (powdered)
- 8 gYellow pectin (mixed with a portion of the sugar)
Method
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.
- 1
Blend the fresh strawberries until smooth. Pass through a fine-mesh sieve to remove seeds if you want a perfectly translucent result.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container at room temperature in a dry place for up to 2 weeks.
