Fruit gelatines
1000 g. frozen Rogelfrut purče (heat to 40 °C)
30 g. yellow pectin
120 g. sugar
800 g. sugar
250 g. glucose
28 g. citric acid solution (14g citric acid, 14g water)
Processing
Blend pectin with sugar and add the purée, paying particular attention not to allow lumps to form. Boil and add more sugar a little at a time: the mixture must never stop boiling. Bring the ingredients to 107° C, add the citric acid or tartaric acid and pour into a 34x34 sq. cm. mould. Let rest for 24 hours, cut with wire slicer or with knife. Coat with sugar.