pate de fruit

[Pete]

European Imports in Chicago carries powdered apple pectin. I used to buy it from them on a regular basis. It costs about $25-30 for a one pound can. Their phone number is (773)227-0600. Give them a try.

[thebighat]

I called European and they said it would cost a fortune to ship me a can, which I didn't believe, so they said call Patisfrance in New Jersey, who said they couldn't sell in the Boston area and gave me a name of an outfit called Primarque, and I thought, duuuh, I've heard of them, so I called them and they sent me out a can, no credit card number no nothing, they said they'd bill and so then I tracked down tartaric acid and tried remaking the pate de fruit and it worked!

[pastrychef_den]

Good to hear about that thebighat...good luck..

[CompassRose]

Is there a reason why it has to have pectin in it and have the s*** cooked out of it? Personally, I'd be tempted to go with an agar gel instead, like Japanese bean sweet recipes.

I find the texture of agar gels to be far more appealing, and far more "pate"-like, than either pectin jelly or gelatin. Maybe that's just me.

[m brown]

What a great end to an informative thread.
Although I don't need to make pate de fruits at the moment, I will go back to this thread for information when the occasion arrises!