• 1. Mix the pectin with 100g of sugar.
• 2. Heat the puree to 50°C and pour the sugarpectin mixture. Bring to the boil for 1 minute, then add the remaining sugar and glucose.
• 3. Cook at 107°C or 75°Brix.
• 4. Remove from the heat and add the acid solution. Pour into frames.

Raspberry Craquant, Sweet Plantain in a Crispy Brick Shell, Mango & Sweet Plantain on Vanilla Stick & Saffron Sauce, Galette des Rois, Red Fruits Pavlova