Whip up a wickedly tasty concoction with a tongue-tingling twist this Halloween. These vibrant raspberry and passion fruit worm-like laces are bursting with juicy flavour. Smothered in a powdery potion of zingy sour sugar, these sweet treats are sure to bewitch all those who dare to try them!
Raspberry pate de fruit
Ingredients30g Sosa pectin NH 300g Sosa glucose syrup 5g Sosa citric acid + a little water to make a solution (few drops) | MethodCombine the pectin NH with 500g of the Sucranna caster sugar. Heat the puree to 40°C. Slowly pour the sugar and Sosa pectin NH into the puree, whisking constantly to prevent lumps. Once all added, add the rest of the sugar and Sosa glucose syrup. Bring the mixture to the boil and up to 106°C. Remove from the heat and add the Sosa citric acid solution, whisking fully to ensure it's all incorporated. Pour the mixture out on to a large flat tray and leave to set. Once set, cut into thin strips. |
Passion fruit pate de fruit
Ingredients1kg Boiron passion fruit puree 30g Sosa pectin NH 300g Sosa glucose syrup 5g Sosa citric acid + a little water to make a solution (few drops) | MethodCombine the Sosa pectin NH with 500g of the Sucranna caster sugar. Heat the puree to 40°C. Slowly pour the caster sugar and pectin NH into the puree, whisking constantly to prevent lumps. Once all added, add the rest of the sugar and Sosa glucose syrup. Bring the mixture to the boil and up to 106°C. Remove from the heat and add the Sosa citric acid solution, whisking fully to ensure it's all incorporated. Pour the mixture out on to a large flat tray and leave to set. Once set, cut thin strips. |
Sour sugar
IngredientsSosa citric acid to taste | MethodMix Sucranna caster sugar with Sosa citric acid until desired taste (start with 10g and work up to desired effect). |
Assembly
MethodTake each lace and roll in the sour sugar. |
