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BackstoryI found this in the latest issue of Food and Wine magazine. The owner of this recipe is Jacques Pepin
- Two 12-ounce bags of frozen raspberries, thawed (4 cups)
- 1 1/4 cups seedless raspberry jam
- 1 cup sugar, plus more for coating
- 3 envelopes of unflavored powdered gelatin (2 tablespoons)
- 3/4 cups cold water
- Lightly oil an 8 by 8 inch baking dish.
- Line the dish with a piece of wax paper that extends 4 inches beyond the rim.
- In a food processor, puree the thawed raspberries with the jam and sugar.
- Strain the puree into a medium saucepan.
- Boil the puree over moderately high heat, stirring often, until reduced to 3 cups, about 10 minutes.
- In a small bowl, sprinkle the gelatin over the water in an even layer.
- Let stand until the gelatin softens, then heat the water in a microwave for 20 seconds, until the gelatin dissolves completely.
- Stir the melted gelatin into the raspberry puree, then pour the mixture into the prepared dish.
- Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
- Just before serving, unmold the pate de fruit onto a work service.
- Peel off and discard the wax paper.
- Using a sharp knife, cut the pate de fruit into 1-inch squares or triangles.
- Spread about 1/2 cup sugar in a shallow bowl. Roll the pieces in the sugar to coat.
- Arrange on a platter and serve.
- Make Ahead: The pate de fruit can be prepared through Step 3 and refrigerated, covered, for up to 1 week.
- Dab with paper towels before proceeding to Step 4.
- Total time: 30 minutes, plus cooling and overnight chilling.