Strawberry and basil fruit jelly
Corporate chef
Step 1 Dried basil fruit paste
| 450g | Water |
| 100g | Inulin ( ) |
| 60g | Semolina sugar |
| 13g | Yellow Pectin () |
| 450g | Semolina sugar |
| 150g | Trehalose () |
| 140g | Glucose syrup DE40 () |
| 7g | Dried basil |
| 3,5g | Tartaric acid () |
| 3.5g | Water |
Using an immersion blender, mix the water and inulin and place in a saucepan.
At 40°C, pour in the caster sugar and yellow pectin, whisking vigorously or using a hand blender.
When boiling, add the caster sugar and trehalose and continue cooking over high heat.
When the brix is 75°B (approximately 108-110°C), add the dried basil, then the tartaric acid and water (the acid previously dissolved in the water) and pour immediately.
Step 2 Strawberry Fruit Jelly
| 600g | Strawberry puree (Les Vergers Boiron) |
| 60g | Semolina sugar |
| 15g | Yellow Pectin () |
| 450g | Semolina sugar |
| 150g | Trehalose () |
| 7g | Glucose syrup DE40 () |
| 3.5g | Tartaric acid () |
| 3.5g | Water |
Place the strawberry puree in a saucepan.
At 40°C, pour in the caster sugar and yellow pectin, whisking vigorously or using a hand blender.
When boiling, add the caster sugar, trehalose and DE40 glucose syrup and continue cooking over high heat.
When the brix is 75°B (approximately 108°C), add the tartaric acid and water (the acid previously dissolved in the water) and pour immediately.
Assembly and information:
Basic recipe for 2 frames of 22 x 22 cm 500g of each fruit paste.
Using a guitar, cut out 2.2 cm cubes and roll them in the sugar and pass them through a sieve to remove the excess sugar.
Set aside on a rack, on a ladder, for at least 48 hours, so that the fruit jellies dry slightly.
Only after this drying time should you proceed with conditioning.
Store at room temperature for 8 to 10 weeks.
