Strawberry and basil fruit jelly

By Manon DEROUET May 5, 2025

Recipe created by Manon DEROUET

Corporate chef

Created on

May 5, 2025

Recipe

Products used

Yellow pectin Inulin Trehalose Glucose syrup DE40 Tartaric acid

Step 1 Dried basil fruit paste

The ingredients

450g	(32,7%)	Water
100g	(7,3%)	Inulin ()
60g	(4,4%)	Semolina sugar
13g	(0,9%)	Yellow Pectin ()
450g	(32,7%)	Semolina sugar
150g	(10,9%)	Trehalose ()
140g	(10,2%)	Glucose syrup DE40 ()
7g	(0,5%)	Dried basil
3,5g	(0,3%)	Tartaric acid ()
3.5g	(0,3%)	Water
1377g	(100%)	TOTAL

Process

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

The ingredients

600g	(42%)	Strawberry puree (Les Vergers Boiron)
60g	(4,2%)	Semolina sugar
15g	(1,1%)	Yellow Pectin ()
450g	(31,5%)	Semolina sugar
150g	(10,5%)	Trehalose ()
7g	(9,8%)	Glucose syrup DE40 ()
3.5g	(0,4%)	Tartaric acid ()
3.5g	(0,4%)	Water
1427g	(100%)	TOTAL

Process

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.