Fruit Gele

Jordan Michelle Falco


Chocolates - Week 8 June 29th

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.

You can use any combo of fruit purees. I appened to do Blood Orange and Passion Fruit, but you can make any combination you like. It's best to use pre-frozen purees.

While it's not the exact recipe for the fruit slice sin the photo, that is the TYPE of candy this recipe makes.

This recipe is HUGE, so feel free to cut it down as you see fit.

pinch tips: Parchment Paper Vs Wax Paper




35 oz
fruit puree (flavor of your choice)
35 oz
3nd fruit puree (flavor of your choice)
35 oz
6 1/2 oz
fruit pectin, powdered
76.7 oz
10.9 oz
corn syrup
lemon juice

Directions Step-By-Step

Bring the first 3 ingredients to a boil at 79C. Mix togeather the fruit pectin and the secon sugar in a seperate bowl.
Add the sugar/pectin mixture to the fruit mixture and bring to a boil. Add glucose. Cook to 107C. Remove from heat, add lemon juice, and using a piping bag or other depositor, portion into the desired mould.
Allow to set before removing from moulds, the coat in granulated sugar.

About this Recipe

Course/Dish: Candies