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Elderflower pâte de fruit

Elderflower pâte de fruit

  • Petit four
  • medium
  • 4
  • 60 minutes, plus overnight infusion time

PT1H

1
To make the syrup, combine all of ingredients in a pan and bring to the boil. Stir to dissolve the sugar, then allow to cool and infuse overnight. The next day, pass the syrup through a strainer
  • 400g of caster sugar
  • 400g of water
  • 10 sprigs of fresh elderflower
2
To make the pâte de fruit, place 400g of the elderflower syrup in a pan, place over a medium-high heat and mix the sugar and pectin together in a bowl. When the elderflower syrup is at a boil, add the sugar and pectin mix to the syrup, whisking continuously. Cook to 107°C
  • 40g of caster sugar
  • 4g of yellow pectin
3
When the temperture reaches 107°C, add the tartaric acid, remove from the heat and pour into mould. Allow to cool and set at room temperature in a cold area
  • 1g of tartaric acid
4
To serve, demould the pâte de fruits and roll in caster sugar, ensuring each shape is thoroughly coated in the sugar
  • caster sugar
5
Preheat a deep fryer to 180°C
6
Separate the elderflower sprigs into smaller clumps of flowers and deep-fry until golden. Drain and allow to cool on kitchen paper before placing a small piece on top of each pâte de fruit
  • 2 sprigs of fresh elderflower
  • vegetable oil, for deep frying

Ingredients

Metric

Imperial

Elderflower syrup for the pâte de fruit

Pâte de fruit

  • 40g of caster sugar, plus extra for dusting
  • 4g of yellow pectin
  • 1g of tartaric acid

To garnish

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