How to make exotic fruit pasta
I will present the recipe for exotic fruit pasta.
You need : 500g of exotic fruit pulp (pineapple, lemon, orange, papaya, kiwi), 75g caster sugar, 18g yellow pectin, 575g caster sugar, 15g tartaric acid, 500g crystal sugar and 100g glucose.
Preparation : Pour the fruit juice into the casserole dish, add 575g of caster sugar and heat.
Mix with a whisk, add the glucose and bring to the boil.
Then mix the pectin with the 75g of semolina.
Add this mixture and beat constantly to beat.
Add the thermometer and mix without stopping, the temperature must reach 107 degrees.
Remove the pan from the fire.
Add tartaric acid or citric acid, add lemon juice, then mix and let cool for 5 minutes.
Place a square frame on a silicone sheet and pour the preparation.
Let cool for 1 hour at room temperature.
Unclip the frame, sprinkle the baking sheet with sugar and cut into small cubes.
Then roll each cube in the sugar.