Strawberry paste.

500 gr strawberry (weight before puree)

2 tablespoon lemon juice

3 cups sugar, divided

2 pounches liquid pectin


Line a 8x8-inch pan with parchment paper and set aside.

Place the strawberry puree in a heavy saucepan and add the lemon juice.

Stir in 1 cup saugar and bring the mixture to a boil over medium heat and cook until its temperature register 113F, stirring constantly.

Add the remaining 2 cups sugar and the pectin to the pot and slowly bring the mixture to 200F, still over medium high heat while stirring constantly.

Turn the heat down a bit and keep the mixture at 200F for 2 to 3 minutes.

Turn the heat back up and slowly bring the mixture to 223F.

Keep it there for an additional 2-3 minutes (turn the heat down if necessary to do so).

Remove from the heat and immediately pour the mixture into your pan lined with parchment paper.

Let set for a couple of hours.

Cut shapes with a sharp knife and roll the pieces of pate de fruit in sugar.

Refrigerate if not eating all of them at once.

Thanks this blog for the guideline . http://www.mytartelette.com/2009/09/recipe-matcha-and-peach-pate-de-fruit.html