Sometimes, good things come out of big failures.
Last week, I made a flag, for Vancouver’s Pride Parade celebration, of six different flavours and colours of Pâtes de Fruits (French fruit jellies).
I took a shortcut for the final two batches (I was running out of time and patience), and used unflavoured gelatin as the setting agent, instead of the fruit pectin I usually use (I like the texture better and they are suitable for vegetarians).
Now, unflavoured gelatin is a perfectly acceptable gelling agent for pâte de fruit. Several recipes, including one of Jacques Pepin’s use it. [Read more…]