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Pate de fruit

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Pate de fruit

Leena T. | May 3, 2006 04:46 PM

I've made pate de fruit before, but only while working in a pastry shop that had ready access to hard to get ingredients. The recipes I have for pate de fruit require pectin, tartaric acid, and glucose. Does anyone have any clue where I can get these things without ordering from a purveyor and buying in bulk like pastry shops do? I think there are a couple different kinds of tartaric acid as well, because when I made the same recipe at culinary school, they had tartaric acid generally used for sausage making, and it didn't get firm enough. Please help if you can, I have two packages of passion fruit puree burning a whole in my freezer!

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