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Blackberry crumble

Blackberry crumble


120
20
300


The traditional French method of pate de fruit, is that the flavour of the fruit is concentrated, very similar to making a jam, with sugar and pectin, before setting and dusting with sugar. In this recipe we have used this method, but to make as a chocolate filling, alongside shortcake biscuit pieces.

Blackberry pate de fruit 

Ingredients

500g Boiron blackberry fruit puree

500g Caster sugar

15g Sosa fruit pectin

150g Sosa liquid glucose

2.5g Sosa powdered citric acid (add a touch of water to make a solution)

Method

Mix together the pectin and the caster sugar in a bowl.

In a pan heat the puree and glucose to 40°C.

Once the puree mixture has reached 40°C, slowly start pouring in the sugar and pectin constantly whisking to avoid lumps. 

Bring the mixture up to boil and until it reaches 106°C.

Once at 106°C remove from the heat and add the citric acid solution.

Mix thoroughly. 

Pour mixture out into a cling film lined gastro tray and leave to chill and set.

Finally once set, blend the jelly to a smooth paste and adjust with some puree if needed. 

Crumble

Ingredients

Harvest Moon shortcake biscuit pieces covered in cocoa butter (6 - 7mm)

Preparing the mould (x 2)

Ingredients

Belcolade 100% pure cocoa butter buttons

Sosa powdered food colouring - red

Sosa powdered food colouring - blue 

Sosa powdered food colouring - white

1kg Belcolade Peruvian dark chocolate (64.5%) buttons

Method

Always start with a clean and polished mould. 

Make up cocoa butter colours in dark pink, purple and white (follow our video for more information).

Temper the cocoa butter colours (follow our video for more information).

Using a gloved finger, dip your finger into the pink cocoa butter and swirl into each cavity.

Allow this colour to set (5 minutes) before moving on to the next colour. 

Repeat with the purple colour and again let it set. 

Go back to the pink and swirl again to ensure the entirety of the cavity has colour and leave to set. 

Take the white cocoa butter and again with a gloved finger swirl white behind the pink and purple as this will allow the colours to really pop. 

Temper 1kg of the dark chocolate (for more information on tempering please follow our videos). 

Make the shells and leave the mould to set before adding the filling. 

Assembly

Method

Pipe the pate de fruit into each cavity to about ¾ of the way. 

Place some of the shortcake pieces inside each cavity and push down to compact them. 

Temper some more of the chocolate and cap the chocolates.

Leave the chocolates to fully crystallise and contract from the mould before turning out.

Turn out the chocolates and enjoy. 

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