Pear and Caramel jelly

Recipe of Yuri Cestari

Perfect structure for cutting. The small quantity of alcoholate accelerates thawing times. The caramel used as a flavouring and colouring is provided by the Carafin candied sugar.

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Ingredients

  • 680 g pear purée
  • 55 g pear distillate
  • 100 g Carafin sugar
  • 80 g glucose syrup
  • 75 g GELECTA COLD
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Pear and Caramel jelly
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