Ingredients
La Fruitière Passion Fruit Puree 200 g
Water 310 g
Sugar 180 g
Glucose syrup 130 g
Pectin 9 g
Guar gum 5 g
Preparation
- Mixing the powders
- Heat the liquids with the glucose syrup to 50°C
- Add the powders
- Bring to a boil
Passion fruit glaze