Pasta Exotic Fruit Puree | Recipe by Davide Malizia

Ingredients

90 g coconut puree
490 g mango puree
180 g passion fruit puree
200 g granulated sugar
34 g yellow pectin
670 g granulated sugar
50 g dextrose
160 g glucose syrup 42 DE 1
6 g citric acid
16 g water for citric acid

Mix the 200 g sugar with the pectin. Separately heat the Mazzoni Frozen mango, passion fruit and coconut purees, at 45-50°C, add the pectin and sugar mixture. Once it reaches boiling point, add the remaining sugars in several additions. Cook at 70-75° Brix, remove from heat and add the citric acid rehydrated with water. Pour quickly into a 34x34cm steel frame 1 cm high or into a silicone mold. Leave to cool covered with cling film.