Wendy Alford from Tocumwal Chocolate School said, “Pâte de fruits are the epitome of elegance and flavour in the confectionery world. These jewel-like treats are perfect for warmer days, offering vibrant bursts of seasonal fruit flavours when chocolate might be less practical. Their versatility also makes them an essential skill for chocolatiers, whether enjoyed on their own or as a luxurious filling for bonbons.”
“This recipe takes the classic pâte de fruits to a new level with an inventive combination of blood orange, ginger, and lemongrass. It is a treat that’s bold, aromatic, and guaranteed to delight.”
Creates a 27cm x 18cm x 1.2cm frame
WHAT YOU NEED
480g Blood orange puree (juice)
130g Ginger puree (juice)
20g Lemongrass infusion (see preparation method below)
494g Sugar (divided)
91g Glucose syrup
39g Inverted sugar
39g Sorbitol
18g Yellow pectin
6.5g Citric acid solution
WHAT TO DO
Prepare the frame:
Place your 27cm x 18cm x 1.2cm frame on a silicone mat or use a silicone mould of the same size. We recommend stackable confectionery frames for uniform setting and space efficiency.
Lemongrass Infusion:
Finely chop the white part of one lemongrass stalk. Simmer in 40g of water for 10 minutes, then strain and measure 20g of the infused liquid.
Pectin-Sugar Mix:
Blend 18g of yellow pectin with 50g of sugar (approximately 10 per cent of the total sugar). This step ensures smooth, clump-free incorporation into the mixture.
Heat the juices:
Combine blood orange juice, ginger puree, and lemongrass infusion in a large saucepan. Gently heat to approximately 40°C (104°F).
Incorporate pectin-sugar mix:
Stir in the pectin-sugar mixture and bring the mixture to a boil.
Add remaining sugars and sorbitol:
Gradually add the rest of the sugar, glucose syrup, inverted sugar, and sorbitol in small amounts, ensuring the mixture stays above 80°C (176°F). Stir constantly and cook until the temperature reaches 107°C (224°F) or a Brix level of 75 (if using a refractometer).
Add citric acid solution:
Quickly stir in the citric acid solution once the desired temperature is reached, then immediately pour the mixture into your prepared frame. Smooth the surface as needed.
Set and cut:
Let the pâte de fruits set at room temperature for several hours or overnight. Once firm, cut into desired shapes and optionally coat with sugar to prevent sticking.
Air and store:
Allow the pieces to air-dry for 48 hours, turning them halfway through. Store in an airtight container at room temperature for up to two weeks.
Chef’s Notes
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- Lemongrass addition: The infusion adds a delicate citrus-herb undertone that beautifully complements the other bold flavours.
- Inspiration: While this recipe is inspired in part by Lana Orlova Bauer, it incorporates unique twists to create a flavour profile that stands out.
- Precision: Achieving the right temperature or Brix level is key to ensuring the perfect consistency and texture.
Serve these vibrant confections as a standalone treat or as part of a citrus-inspired dessert platter. They’re an edible work of art designed to impress and delight.
Recipe courtesy Wendy Alford, Tocumwal Chocolate School
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