We can make our own puree right? Also, for citrus fruits like blood oranges, grapefruits and tangerines can I just use their juices? Or, should I puree the fruit juice with 1 whole fruit (seeds and most of the pith removed)? Thanks!
I notice that you are not stirring constantly. Especially at the end when you are showing the thermometer at 105+ you are not stirring. How do you prevent it from burning?
Hi barbara! Hope you’re doing well! You need to make sure the below point. -pectin should add properly and not curdle -temperature MUST reach 107C Hope this helps you! Happy cooking.
Hi bhabydoll, definitely Yes you can, however if you discard the passionfruit you have to divide the recipe into two and reduce some of the pectin. remember different Fruit has different acidity level. have a good day!
yes you can try, you can try to increase the boiling time. just keep in mind that every ingredients/ brand has different texture and outcome. the recipe is good but might be the brand is different, that why we need to familiarize which one works best for our product. keep it up!
Hi Silver Alnasser, Pectin is very important for making pate de fruit, pectin helps for the consistency and texture. However you can try to add more sugar or gelatin or corn starch but still will be definitely different in terms of texture. Hope it helps you.
Great shared recipe it's very nice
This will surely satisfy the sweet tongue. Yummy jelly passion & mango fruit. Nice share..
Hope you like it!
Very nice recipe, I love mango, and fashion fruit is healthy one too.
Yummy fruit gummies and I think great din ipang complement for desserts especially
thank you!
delicious mango and passion fruit recipe. perfect combi flavor.
Thank you so much
Wow, delicious and yummy healthy
nice recipe chef 👍🏻 thanks for sharing
Thank you too
I like the combination of mango and passion fruit. I like this chewy dessert
Me too!
Fácil y rico me gusta gracias por la receta i like very good
wow that looks so tasty chef. thanks for sharing.
Thank you so much 🙂
This is amazing, nice combination. Well done.
Thank you very much!
Ang sarap nito chef parang jelly love it
yes po but more chewy. =)
Woww super like po sarap😋
thank you po
Greeeeat Video..... Thank You 💝
Sarap! Both flavors compliments each others. Parang syanh jelly.
yes po! chewy version hehe
nom! so refreshing and yummy!
thanks for sharing :D
Thanks for liking
wow yummy
Thank you 😋
Yummy dessert,.
Nice! Para syang jelly ? Love it!
opo pero ma chewy and firm
Did u put the puree on the ohp sheet or directly on the mould,??
Tasty
This is perfect for my sweet tooth. Thanks for sharing, Chef! :)
Thank you!
We can make our own puree right? Also, for citrus fruits like blood oranges, grapefruits and tangerines can I just use their juices? Or, should I puree the fruit juice with 1 whole fruit (seeds and most of the pith removed)? Thanks!
Hi apologies for late response! Definitely yes! However you should strain it properly.
Jelly candy ba to ?is it chewable looks interesting
yes po almost jelly but chewy version
Doesn't need citric acid? thank you...nice recipe!
hello! In this recipe its not necessary.
I notice that you are not stirring constantly. Especially at the end when you are showing the thermometer at 105+ you are not stirring. How do you prevent it from burning?
Hi! I believe that it’s the pan itself and Im monitoring it as i checking the temperature.
I have been trying to make these for weeks, I make and cook it exactly as directed. they turn out toooo soft. What am I doing wrong?
Hi barbara! Hope you’re doing well!
You need to make sure the below point.
-pectin should add properly and not curdle
-temperature MUST reach 107C
Hope this helps you! Happy cooking.
Hi, if only mango, 1lt only? Would it change the color or texture?
Hi bhabydoll, definitely Yes you can, however if you discard the passionfruit you have to divide the recipe into two and reduce some of the pectin. remember different Fruit has different acidity level. have a good day!
@@ChefRonTV Hello, can you please help me with the measurements for only 1L of mango puree, please?
hello, you may use this recipe.
1Ltr Mango Puree
200 Gr Glucose
40 Gr Yellow Pectin
60 Gr Sugar
600 Gr Sugar(1)
600 Gr Sugar(2)
@@ChefRonTV Thank you for the recipe. I tried this but its not chewy, can I put more pectin?
yes you can try, you can try to increase the boiling time. just keep in mind that every ingredients/ brand has different texture and outcome. the recipe is good but might be the brand is different, that why we need to familiarize which one works best for our product. keep it up!
It’s setting perfectly but after wrapping it in sugar after sometime it gets soggy and wet can u pls help 😢
Hi kapilpuri, one factor is the humidity of the room. Keep it in room temperature and when storing you can put some silica gel.
Can I replace pectin with ather thing
Hi Silver Alnasser, Pectin is very important for making pate de fruit, pectin helps for the consistency and texture. However you can try to add more sugar or gelatin or corn starch but still will be definitely different in terms of texture.
Hope it helps you.