Basil pate de fruit
Ingredients
The basil pate de fruit
- 250 g water
- 25 g sugar
- 7 g pectin jaune
- 155 g sugar
- 50 g glucose syrup
- 10 g basil leaves
- 1.5 g citric acid
- 20 g water
The basil sugar
- 8 g basil leaves
- 20 g sugar
- 3 g citric acid
- 80 g sugar
Instructions
The basil pate de fruit
- First pour the 250 grams of water in a saucepan and bring this to a boil.
- Meanwhile mix the 25 grams of sugar with the pectin jaune. We do this to prevent lumps from forming later on.
- Once the water is boiling while stirring add the pectin sugar and let it boil for 3 minutes. Then in two or three parts add the 155 grams of sugar and mix it in between.
- Also add the glucose syrup and heat this up till the temperature is 108 °C.
- Meanwhile mix the basil leaves with the citric acid and the 20 grams of water. Blend it till smooth. This will result in a beautiful vibrant color.
- Also spray some pan coating on a small tray.
- Once the temperature is the desired 108 °C add the basil & citric acid liquid. Then mix it and bring it to a boil once more.
- Now pour it into the tray and let it set for at least 2 hours out of the fridge.Â
The basil sugar
- Mix the basil leaves with the 20 grams of sugar and the citric acid. Blend this for a couple of seconds.
- Then add the 80 grams of sugar and blitz it for 5 or 6 times. This is a great way to make flavored sugar with other herbs as well.Â
- Once the pate de fruit has set transfer the basil sugar on top and spread it. Gently take the pate de fruit out of the tray and cover the other side as well.
- Now place it on your cutting board and portion it to the desired size. I first cut it in long stripes and covered then in sugar as well. Then I portioned them in cubes and covered them once more.
- Not only is this the perfect garnish, but also a lovely friandise. Keep them dry and covered for later.Â
