Name: Fruit Coatings
Yield: 4 servings
Ingredients: red forest fruit topping; 300 g pulp of red fruits blended; 125 g powdered sugar; 3 g pectin; whole red forest fruits (strawberries, raspberries, blueberries, currants)

Fruit Coatings

Fruit couvertures with a smooth base of red fruit pulp passed through a blender, delicately sweetened with powdered sugar and a creamy yet vibrant texture thanks to the mix of wild red berries.

Ingredients

Servings:

Ingredients

red forest fruit topping
300 gpulp of red fruits blended
125 gpowdered sugar
3 gpectin
whole red forest fruits (strawberries, raspberries, blueberries, currants)

Nutritional Information

Per Serving (Approx.)

Calories

121 kcal

Protein

0 g

Fat

0 g

Carbohydrates

31 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Fruit Gelatin

Hydrate the gelatin sheets by submerging them in cold water for at least 5 minutes before use.
Blend the clean and peeled fruit with a hand blender until a homogeneous texture is achieved.
Pass the obtained pulp through a fine-mesh sieve to achieve a finer texture and eliminate any lumps.
Transfer the strained pulp to a saucepan and add about 50 grams of sugar, adjusting to taste according to the sweetness of the fruit used.
Heat the mixture over medium heat, stirring continuously. When the preparation is hot (around 60-70 °C, without reaching a boil), add the drained gelatin sheets.
Stir well to ensure the gelatin is perfectly integrated and remove the saucepan from the heat.
Pour the gelatin and fruit mixture over the cake, distributing it evenly. Refrigerate the cake in the refrigerator for at least 4 hours until the gelatin is completely set.

Recommendations & Tricks

When you puree the red fruit pulp, ensure it is completely smooth to avoid lumps in the topping. If necessary, pass it through a fine sieve after pureeing.
To intensify the flavor and aroma of whole red fruits, lightly caramelize a portion over the heat with a bit of sugar before adding them to the topping.
Store the fruit topping in an airtight container in the refrigerator for up to 3 days. If not using immediately, cover the surface with plastic wrap to prevent crust from forming.