Great day today! The liquid pectin, Agar powder and citric acid all arrived!
So as soon as I got home from work, the apron went on and I began to make those Mango jellied candies that I have been writing about for the last two days. I suppose I should call them by their formal name “Pate de fruit”. They were quite easy to make just pureed mangos, sugar, that elusive liquid pectin and lemon juice. Bring all to a boil until 238F, (I am still getting 2 different temp readings from my thermometers – need to make a trip to Surlatable and have a chat with someone) and pour into a pan, and sprinkle sugar on top! The only problem was I shouldn’t have hesitated in pouring it into the pan as I did since it thickened quite quickly. So the top isn’t smooth as glass like its supposed to be. Other than that there great I think, but I will bring some to work to get my daily feedback. The taste and texture remind me of a squishy mango sweet tart with a crunchy sugared coating. I think next time I will try two different flavors and layer them, and if I feel adventurous that day I will dip them in tempered chocolate (Photos and video to follow).
Mango Pate de fruit
