Mold: LEKUE
FRUITY
SNACK
Makes 12 snacks
Makes 12 snacks
Mold: LEKUE
Heat the fruit purée between 40 and 50°C, add the sugar with the pectin and the Mervex. Bring to a boil and add the Topfil. Cool quickly, set aside in the refrigerator at +4°C to allow the pectin to act completely. Blend to soften.
Mix the ingredients and place 30 g in the silicone tube molds.
Bake at 155°C for 20 minutes.
Mix the powdered ingredients with the Margarissime, then add the Superpomme. Roll out and cut into 2 mm thick pieces. Cut into 2 cm circles. Place the circles on Silpain® impression mats.
Bake at 155°C for 15 minutes. Set aside.
