Have you tried anything to act as a stabilizer, like xanthan gum or carageenan or agar-agar? Maybe even some pectin? Most pate de fruits recipes I’ve seen use gelatin to get a nice bounciness.
6 Likes
Have you tried anything to act as a stabilizer, like xanthan gum or carageenan or agar-agar? Maybe even some pectin? Most pate de fruits recipes I’ve seen use gelatin to get a nice bounciness.
