Pâte de Fruit
Don't let the name of this traditional French confectionary scare you! This recipe is very straghtfoward and simple. The hardest thing will be to take your time, you can't rush this recipe. It does use some specialised ingredients that are available at most supermarkets and with a hit of science experiment about this, it's a great recipe to get kids into the kitchen.
Recipe & Method
Step-by-Step Instructions
Step 1:
Assemble and prep your ingredients.
Step 2:
Blend the fruit in a blender until smooth.
Step 3:
Strain through a fine sieve. We used some cheese cloth over our sieve but this it not necessary.
Step 4:
Add your strained juice to a pot and stir in 225g of sugar and the glucose. Slowly bring the mixture to a boil, stirring constantly. Doing this slowly and constantly stirring will prevent the final mixture from tasting grainy. Take your time here.
Step 5:
Mix the rest of the sugar with the pectine and add it gradually to the boiling mix. Again, take your time here and stir constantly to prevent lumps.
Step 6:
Boil until syrupy and gluey. if you have a sugar probe or instant read thermometer it should read around 107 C. Then add the lemon juice, mix well.
Step 7:
Pour into a mould of your choice. Let them cool at room temperature for a minimum of 4 hours, ideally overnight.
Step 8:
After they have fully cooled, remove from the mould and coat with caster sugar. Your sweet treats are ready to eat or be packged up for a nice homemade Valentine's Day gift.
We hope you enjoy! Please make sure to send pictures of your finished dish to [email protected]
About the chef
Tariq joined the Felix Commis Chef apprenticeship in February 2025 and is set to graduate this coming April. Starting with little to no prior kitchen experience, he has quickly become one of the most dedicated and driven members of the team. Along the way, he’s developed a strong and unmistakable passion for Italian cuisine.
One of the highlights of his training was a masterclass with renowned Italian chef Francesco Mazzei, where Tariq explored the traditions of Roman pasta — learning classic shapes, sauces, and techniques that deepened his love for the craft.
Eager to continue building his skills, Tariq is keen to gain further experience across the hospitality sector, particularly in contract catering. Looking ahead, his ultimate ambition is to bring his creativity to the streets by launching his own street food business.
