APRICOT & LEMONGRASS PÂTE DE FRUITS
This is the first fruit jelly we ever made successfully. We used to roll the jelly delicately in acidic yoghurt powder for a truly weird flavour explosion. This recipe works equally well with other fruit purées, such as raspberry or blackcurrant. My absolute favourite is blackcurrant, as it reminds me of those blackcurrant jubes of my childhood — only these ones taste much better.
MAKES ABOUT 30 PORTIONS
500 ml (17 fl oz/2 cups) apricot purée
1 lemongrass stem, bruised
550 g (1 lb 4 oz) caster (superfine) sugar, plus extra for coating
12 g (1/3 oz) pectin jaune
70 g (2½ oz) liquid glucose
1 teaspoon citric acid
Heat the apricot purée and lemongrass in a saucepan. Remove from the heat and leave to infuse in the pan for 10 minutes. Pass the mixture through a fine sieve, then return the purée to the pan.
Mix 50 g (1¾ oz) of the sugar with the pectin and add to the purée. Mix thoroughly and return to the boil. Add the remaining sugar and the glucose. Continue to cook to 170ºC (338ºF) on a sugar thermometer, then add the citric acid.
Pour the mixture into a greased 20 x 30 cm (8 x 12 inch) tray and allow to set overnight.
Portion into bite-sized pieces, then roll in extra sugar to coat.
The pâte de fruits will keep in an airtight container for 2–3 weeks.