Blackberry pate de fruit

500 grams	frozen blackberries
40 grams	sugar
4 grams	salt

Mix the frozen blackberries with the sugar and the salt. Cover it with some wrap and then cook it on a double boiler for 4 hours. Once that’s done let it drain on a sieve that’s lined with a kitchen paper. Let it drain for a couple of hours, so you don’t waste a single drop. Then transfer the blackberry trimmings on a tray and let them dry at 60 degrees Celsius. I’m not using them this time, but it’s great to use for powders and ice cream.

250 grams	blackberry broth
25 grams	sugar
7 grams	pectin
155 grams	sugar
50 grams	glucose syrup
5 grams	white wine vinegar

Pour the blackberry broth into a saucepan and bring this to a boil. Meanwhile mix 25 grams of sugar with the pectin powder. Once the broth is boiling slowly while stirring add the pectin sugar and boil it for 2 minutes. Then slowly add 155 grams of sugar and the glucose syrup. Now heat it up till the pate de fruit is 108 degrees Celsius. Then stir in the white wine vinegar and boil it once more. After, heat up an oiled metal tray and pour the blackberry pate de fruit on top. Spread it and then use a blowtorch to remove any bubbles. Then let it set out of the fridge.

Recipe used in confit duck leg with brioche feuilletée