Ingredients
La Fruitière Lychee Puree 1 000 g
Sugar (1) 120 g
Sugar (2) 1 100 g
Glucose syrup 250 g
Citric acid 20 g
Yellow pectin 27 g
Preparation
- Heat the Lychee puree with sugar and glucose syrup
- Mix the sugar (1) with the pectin at 40°C
- Add glucose
- Bring to a boil
- Add sugar (2)
- Cuire à 105-107°C Cook at 105-107°C at 75°brix75°brix
- Add diluted citric acid to activate gelling