Plum fruit paste
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Preparation : 15 min
Cooking : 45 min
Total time : 25 h Rest : 24 h
Equipment
Extra Press
60 fruit pastes
600 g plums
0.5 lemon
700 g sugar
25 g pectin
Associated products
Tips
You should easily find a jam gelling agent (made from apple pectin) in the baking section of your local supermarket.
RECIPE STEPS
1
Wash the plums and poach in simmering water.
Drain and stone.
- 600 g plums
2
Process the fruit in the Extra Press, then add a dash of lemon juice.
- 0.5 lemon
3
Mix the jam gelling agent with 75g sugar in a bowl.
Sprinkle it over the coulis and delicately stir with a wooden spoon.
- 700 g sugar
- 25 g pectin
4
Pour the coulis into a high-sided saucepan and add 300g sugar.
Bring to the boil, stirring constantly, and add 300g sugar. Continue to boil until the coulis reaches a temperature of 110°C.
- 700 g sugar
5
Immediately pour the mixture into a tray (approx. 1 cm deep).
6
Allow to set for 24 hours in the fridge. Cut the chilled paste into 3-cm squares and roll in granulated sugar. Remove the surplus sugar and store in an airtight container.
