← All recipes
Confectionery · With Süvy Tech
Raspberry fruit jellies with no added sugar — Süvy Tech
Soft and firm at once, they give way under the tooth and release the fruit all at once. A 110 °C cook, well-dispersed pectin, and twelve hours of patience.
Ingredients
- 400 g raspberries
- 30 g water
- 500 g Süvy Tech
- 12 g yellow pectin
- 1/2 lemon
Method
-
Blend the raspberries and water to a fruit purée.
-
Mix the pectin with a portion of the Süvy Tech (120 g) so it does not clump when added.
-
Heat the fruit purée. At 40 °C, sprinkle in the Süvy Tech and pectin mixture, stirring vigorously for an even dispersion.
-
Bring to the boil, then add the remaining Süvy Tech in three stages, mixing well after each addition.
-
Continue cooking to 110 °C, then add the lemon juice to set the pectin.
-
Pour into a frame and leave to crystallise for at least 12 hours at room temperature.
Recipe developed by Laboratoires Innovi
Discover Süvy Tech