41b

Blood Orange Pate de Fruit (Skim Milk) Yield: approximately 300g 175g blood orange purée (10% sugar) 40g granulated sugar 4g low methoxyl pectin 75g skim milk, warm 1. In a medium saucepan, gently warm the purée. 2. Combine sugar and pectin and whisk into the purée. Bring just to a boil, stirring continually. 3. Whisk in the skim milk and return to a boil. 4. Pour into a silpat lined frame or flexipan forms and allow to set at room temperature.

Michael Laiskonis Workbook

www.mlaiskonis.com February 2009