Fruit Paste with Fennel
Jean-Michel Lorain, La CƓte St-Jacques, Bourgogne, France. Flavors of Burgundy. An inventive interpretation of flavorful fruit pastes that will inspire strong reactions! Personally, I like fruit pastes combined with vegetable flavours. A recipe from "Herbes, Fleurs et Salades", Collection Jean-Michel Lorain, Editions GlƩnat, 2007.
Ingredients
| 650 g (1 lb. 7 oz.) | fennel bulb | |
| 1 | stalk of fennel | |
| 330 g (11 oz.) | sugar | |
| 65 g (2 oz.) | glucose | |
| ā | granulated sugar | |
| 35 ml (7 tsp.) | pastis | |
| 12 g (1/2 oz.) | fruit pectin | |
| 2 tsp. | 10 ml | lemon juice |
Instructions
Flavors of Burgundy ā Jean-Michel Lorain, La CĆ“te St-Jacques, Bourgogne, France. Total time: less than 15 minutes. Difficulty: Easy.
Chef's Note: An inventive interpretation of flavorful fruit pastes that will inspire strong reactions! Personally, I like fruit pastes combined with vegetable flavours.
Method (Ingredients for 50 fruit pastes)
- Put the fennel through a juicer to obtain 300 ml (1 1/4 cup) juice.
- Bring the juice to a boil with 300 g (1 1/2 cups) sugar and the glucose.
- Combine the remaining 30 g (2 tbsp.) sugar with the pectin and incorporate it into the fennel juice once it comes to a boil; cook the mixture to 107Ā°C.
- Off the heat, add the lemon juice and combine well.
- Line a 20 x 20 cm (8") baking pan (with raised edges) with a sheet of parchment paper. Pour the mixture into the pan and let cool completely.
- Once it is completely set, remove the paste from the pan and cut into 2 cm (3/4") squares.
- Remove the leaves from a stalk of fennel and chop the threads. Mix them with some granulated sugar and roll the fruit paste in the mixture. Store in a dry place.
A recipe from "Herbes, Fleurs et Salades", Collection Jean-Michel Lorain, Editions GlƩnat, 2007.