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Delicious Disaster

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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…]

Filed Under: Flavours and Textures, Technique Tagged With: Jacques Pepin, Pâtes de Fruits

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