Raspberry Pate de Fruit (Raspberry Jellies) from Chef Josh
Plan Z Phase: This is a Z2 (ZReduction) recipe. These are delightful little jellies. They taste so French and so fresh! Not like those little gum-balls you can buy at the candy store. These are the real deal. BIG YUM! I’d recommend making a batch of these and sharing them with friends and family. Even just one makes a great treat. Chef Josh served them on the side of a little teeny chocolate cake that is also a Plan Z menu choice.
For those of you who like to give gifts of food for holidays or other special occasions, consider making these. You’d be giving your friends and family a gift of a healthy treat. I’m sure they’d love you for it.
Servings: 1 per person
Ingredients:
- 2-10 ounce jars of raspberry preserves (no sugar added) (POLANER is the brand to buy. Other sugarless jams are sweetened with sucralose and you don’t want artificial sweeteners. This one is sweetened with only fruit juice.
- 1 cup of water
- 3 packets of gelatin
- 1/4 cup of water
- 1/2 cup of Truvia (for coating). Truvia is stevia, a natural sweetener.
Instructions:
Place the raspberry preserves into a thick-bottomed metal pan with 1 cup of water. Turn the heat to medium high and bring to a boil.
In a separate bowl place 1/4 cup of water, and sprinkle the three packets of gelatin on top of the water. Stir in with a spoon, and place into the microwave for 20 seconds to melt.
Remove the gelatin and pour into the boiling raspberry preserves, incorporating it with a whisk.
Continue to lightly boil the fruit mixture until you reach 225 degrees. You can use a candy thermometer, or another great trick is to take the whisk you are using to stir and hold it horizontally. If any fruit puree falls back into the pan you need to keep cooking it. When the puree sticks to the whisk, you can turn the heat off. Be careful because at this hot of a temperature the puree can really burn you. It also can begin to stick to the bottom of the pan, so continue to stir while you are waiting for the right consistency.
There are a few options for molding these beautiful jewels. I use a rubber dome silpat, which creates demispheres. But alternatively you can use a small non-stick loaf pan greased with a little butter, or anything that will create a 1” inch deep pate de fruit.
After pouring into the mold of your choice place in the fridge or freezer for an hour.
The puree should have firmed up at this point. You can now un-mold the jellies and roll them in the Truvia. Alternately, you can cut your pan-jellies into little squares or use a teeny hors d’oeuvre cutter to make shaped candies. You can now leave them out of a refrigerator in a tightly sealed container for up to a week!
I love how the Truvia coats the outside perfectly and adds a little crunch to the chewy texture. Serve these with anything dark chocolate, but they are perfectly delicious on their own.
Chef Josh