Cocktails, French fruit jelly – Magimix COMPACT 3200 XL User Manual
Page 70
1.
Put the prunes and caster sugar in the main bowl with the metal blade.
2.
Blend for 40 seconds
or until reduced to a smooth paste.
3.
Cook in a bain marie*,
stirring from time to time, until the mixture starts to thicken and
comes away from the sides of the bowl (approx. 1½ hr).
4.
Spread the prune mixture
in a 2-cm thick layer on a tray lined with baking parchment.
5.
Allow to cool, then
cover with a clean tea towel.
6.
Leave to dry
for 2-3 days in a dry place.
7.
Cut the paste into small cubes.
Roll in the granulated sugar. Remove the excess sugar.
8.
Store in an airtight tin.
Chef’s tip:
if you have a sweet tooth, you can easily double the amounts. The preparation
times will remain unchanged.
French fruit jelly
Preparation:
10 min Drying: 2-3 days Cooking: 1½ hr
550 g stoned prunes
275 g caster sugar
Granulated sugar to coat
DESSERTS
118
Cocktails
Ser
ves 30