Winter Citrus, Malted Tuile And Raspberry Guava Pâte De Fruit Recipe

Prepare fruit base

Puree raspberries and strain through a fine mesh sieve to remove seeds until you have 1 cup of smooth raspberry puree. Combine the raspberry puree and guava puree in a medium heavy saucepan and stir to combine.

Measure sugars and pectin

In a small bowl, whisk together the granulated sugar and pectin NH to ensure even distribution. Have glucose syrup measured nearby.

Cook to set

Heat the fruit puree over medium heat until it simmers. Whisk in the sugar-pectin mixture gradually. Add the glucose syrup. Bring the mixture to a rolling boil, stirring constantly so it doesn’t scorch. Continue boiling for 3–5 minutes until the mixture reaches a thick jam-like consistency and registers about 106–107°C (223–224°F) on a candy thermometer. If you don’t have a thermometer, the mixture will noticeably thicken and pull slightly from the pan when stirred.

Finish and mold

Remove from heat and whisk in the lemon juice. If desired, stir in 1 tsp of butter for a glossier finish. Lightly oil or butter an 8x8-inch (or similar) shallow pan and pour the pâte de fruit mixture into the pan to a depth of about 1/3 to 1/2 inch. Smooth the top with a spatula. Let cool at room temperature for at least 4 hours, or until fully set (overnight is best).

Cut and coat

Once set, invert the slab onto a cutting board. Dust the top lightly with powdered sugar to prevent sticking and cut into 1-inch squares. Toss each square in superfine sugar to coat all sides; shake off excess. Store in an airtight container with layers separated by parchment at room temperature for up to 1 week or refrigerate for longer storage.

Make batter

Preheat oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment. In a bowl, sift together flour, malted milk powder, and confectioners’ sugar. Stir in the finely ground toasted almond and a pinch of salt. Whisk the egg white lightly to break it up, then whisk in the melted butter and vanilla. Combine wet into dry ingredients to form a smooth, slightly runny batter—consistency should be like heavy cream. If batter is too thick, stir in 1–2 tsp water.

Bake thin tuiles

Using a small spoon or offset spatula, spread very thin 3–4 inch rounds or ovals of batter onto the prepared sheet, spacing them well (they will spread). Bake 7–9 minutes until the edges are golden brown and centers are set. Watch closely — malted tuiles brown quickly. Remove from oven.

Shape (optional)

If you want curved tuiles, work quickly while warm: lift a tuile with a thin spatula and drape over a rolling pin or the handle of a wooden spoon to create a concave curve. Cool on a rack to crisp. If you prefer flat crisps for plating, allow to cool flat on the mat.

Store

Once cooled completely, keep tuiles in an airtight container separate from any humidity to preserve crispness. Make these the same day of service for best texture.

Segment citrus

Using a sharp paring knife, trim top and bottom of each orange, then slice away the peel and pith following the curve of the fruit. Working over a bowl to catch juices, cut between membranes to release clean segments (supremes). Reserve any juice for the citrus syrup or to thin the extra raspberry puree if desired.

Make quick citrus syrup

In a small saucepan combine 1/4 cup simple syrup (1:1 sugar:water) with the grated citrus zest and 1–2 tablespoons of the reserved citrus juice. Warm gently for 2–3 minutes to infuse, then cool. Brush a light glaze of this syrup on the citrus segments to give shine and flavor right before plating.

Prepare raspberry smear

If extra raspberry puree is quite thick, warm gently and strain to make a smooth sauce. Sweeten lightly with a teaspoon of sugar or a splash of citrus syrup to taste. Use the back of a spoon to create a smear of the puree on the plate.

Plate components

On each serving plate (serves 8), make a smear of the raspberry puree slightly off-center. Arrange 3–4 winter citrus segments (a mix of blood and cara cara) atop the smear. Place 1 malted tuile leaning against the citrus for height and texture. Nestle 2–3 raspberry guava pâte de fruit cubes beside the citrus, allowing their sugar-coated sides to show. Garnish with micro mint leaves and a light sprinkle of grated yuzu or grapefruit zest over the composition.

Final touches

If desired, dust a tiny pinch of powdered sugar around the pâte de fruit for a frosted look and brush any exposed tuile with a whisper of citrus syrup (do not oversaturate or the tuile will soften). Serve immediately so tuiles remain crisp.