Fruit Jellies (Pate de Fruit) Recipe

Fruit jellies, or pate de fruit, is a fruit dessert with the consistency of a very dense jam, chewy and viscous. To make fruit jellies, you need a special ingredient — yellow pectin, it's also sold under the name pectin jaune or apple pectin. It is a gelling agent that gives fruit jellies their unique texture. This ingredient cannot be replaced with anything, even with another type of pectin. You can buy it in professional pastry stores. Fruit jellies' specialty is their long-term storage. They are usually rolled in sugar, but can also be rolled in dextrose or covered with tempered chocolate.

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• Raspberry & Tonka Bean fruit jellies
• Sea buckthorn & orange fruit jellies
• Blackcurrant fruit jellies
• Pear & vanilla fruit jellies
• Strawberry fruit jellies
• Apricot & passion fruit jellies
  + get instructions on possible mistakes in preparing fruit jellies
  + video: How to prepare cutting template

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