Exotic Nappage & Confit
Artisan
Restaurateur
Mango & Passion Fruit Glaze
Ingredients
8 g SOSA Pectin NH
50 g Caster sugar
250 g Mango purée
125 g Passion fruit purée
1 Vanilla bean
140 g SOSA Glucose DE38/40
100 g SOSA Gelatin Powder DE 33
250 g SOSA Dextrose
175 g Water
200 g Caster sugar
Weigh out and mix together the Pectin NH and smaller portion of sugar.
Heat the purées, water and vanilla, and add the Pectin NH and sugar mixture. Bring the ingredients to the boil.
Mix in the Dextrose and glucose powder, followed by the remaining sugar and glucose.
Bring to the boil and store in the refrigerator.
Reheat, mix using an immersion blender, and ice at 120°F (50°C).
Pineapple Confit
Ingredients
100 g Victoria pineapple
260 g Pineapple purée
50 g SOSA Glucose DE38/40
8 g SOSA Pectin NH
40 g Caster sugar
Finely dice the pineapple. Heat the pineapple purée and glucose together at 105°F (40°C).
Then add the pre-mixed sugar and Pectin NH and, finally, the cubed pineapple.
Bring to the boil and store in the refrigerator.
