Magimix Patissier Instruction for Use download pdf (Page 119)

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 2cm 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

550g stoned prunes

275g caster sugar

Granulated sugar to coat

DESSERTS

118

Serves 30

1 2 ... 114 115 116 117 118 119 120 121 122 123 124 ... 129 130

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Magimix Patissier Instruction for Use Page 119