The Catalan TableFruit 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
Measurement units
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 100 g
Calories
128 kcal
Protein
0.8 g
Fat
0.5 g
Carbohydrates
30.9 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
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.
Original recipe
View or download the original PDF document.