Plum Pâte de Fruit (Plum Jellies)
Here's a wonderful recipe for a fruity, wholesome dessert! I first made homemade fruit jellies for my daughter—it was her very first sweet (at 18 months). I've been making them again and again ever since. Sharing my know-how with you; go ahead and give it a try!
Julia
Recipe author
Plum Pâte de Fruit (Plum Jellies)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
32 g
129 kcal
GI:
19
/
0
/
81
- Here's how to make the jellies:
- Wash the plums and remove the pits.
- Put the plums in a pot, cover with water, set over the heat, and cook until the fruit is completely soft—about half an hour.
- Press the plums through a sieve to get a smooth plum purée.
- Return the purée to the pot, add the sugar and citric acid, stir, and keep cooking over low heat for about 30 minutes.
- Put the agar-agar in a small bowl, cover it with room-temperature water, and let it sit for 15 minutes to swell.
- Pour the swollen agar-agar into the hot plum purée in a thin stream, stirring constantly, and cook for 3 minutes.
- Line a mold with parchment and pour in the plum mixture. Let it cool completely, then refrigerate for 2 hours.
- Cut the jellies into pieces, roll them in sugar, and serve.
- Pretty and delicious! Enjoy!
Caloric content of the products possible in the composition of the dish
- Drain - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
- Agar-agar - 301 kcal/100g
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