Raspberry Pate de Fruit

Directions

1. 1
   Combine the sugar and pectin in a bowl.
2. 2
   Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture.
3. 3
   Bring to a boil, and then add the glucose.
4. 4
   Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid.
5. 5
   Pour the mixture into a half baking sheet lined with plastic wrap.
6. 6
   Allow to cool completely.
7. 7
   Once cooled, cut into desired shape and toss in sugar.
8. 8
   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9. 9
   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.