法式水果軟糖【不使用果膠粉】Pâtes de Fruits (No Pectin)

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法式水軟糖 Pâte de Fruit 於軟糖家族中最享負盛名，也是肥丁喜愛的軟糖之一。

法式軟糖是以果泥、砂糖與果膠 Pectin 一起熬製而成的糖果，新鮮水果果泥指法文名稱中的 Pâte (糊膏)，所以法文原名 Pâte de Fruit 也嵌入了「Pâte」 一詞，意思是整顆軟糖都是果泥製成的。小小一顆軟糖濃縮了整個果實的香氣，不是一般以水果香精調配的糖果可以比擬。

從果實中提煉的果膠粉是凝固法式軟糖最主要材料。果膠粉通常從柑橘的果皮萃取，一般呈黃色或白色粉末狀，具有凝膠、增稠及乳化等作用。使用果膠粉的配方，會加入葡萄糖漿 Glucose、檸檬酸等食材。

肥丁曾經製作一種青蘋果果膠，把青蘋果連果皮一起加水熬煮，然後用布袋過濾出充滿膠質的青蘋果汁，加入檸檬汁和原蔗冰糖，再熬煮成濃稠的果液，冷卻後就會自然凝固。

肥丁就忽發奇想，嘗試用青蘋果果膠冷卻後自然凝固的特點，作為基底，搭配富含天然果膠的果泥，加入寒天粉加強凝固，也能做出不同口味 Q 彈有嚼勁的軟糖。富含天然果膠而酸度高的水果，如覆盆子 (樹莓) ，藍莓、百香果 (熱情果)，都是很好的選擇。寒天粉在加熱至 90°C 才會溶化，軟糖凝固後，放在室溫也不會融化，軟糖脫模切塊後，不會黏在一起，所以不用另外裹上白砂糖。

純水果做的手工軟糖富有維他命 C，夢幻般的水果原色，讓人愛不釋手。採用青蘋果的天然膠質製作，和利用動物性明膠做的果凍糖(啫喱糖)是完全不同的。滿滿的天然果香、似 Q 又軟的柔和口感，不黏牙，幾乎不需費太多力氣咀嚼，含在口中慢慢融化，濃郁香甜的果香在味蕾中化開。由於青蘋果果膠需要一定份量的糖來幫助凝固，所以不宜一次食用太多，攝取過多糖份。

基本材料

• 青蘋果 Green Apple  470 g ( 約 3 個 ) 
• 清水 Water   900 ml
• 原蔗冰糖 Raw Rock Sugar  90 g ( 敲碎 )
• 寒天粉 Kanten　1 小匙
• 檸檬汁 Lemon Juice  30 ml ( 2 大匙 )

覆盆子 (樹莓) 口味

• 覆盆子　　150 g

百香果 (熱情果) 口味

• 百香果　　2 個

藍莓口味

• 藍莓　　   125 g

做法

1.青蘋果洗乾淨，用軟刷刷除青蘋果表皮的蠟，去芯去蒂，不用去皮，每個切 4 份

2.青蘋果和清水放入鍋中，大火煮沸後，小火熬煮 45 分鐘 ~ 1 小時，把青蘋果煮至果肉完全軟爛，離火，稍為放涼。青蘋果果膠必須經過長時間熬煮才能熬出來

3.把青蘋果連水倒入棉布袋中，將棉布袋檸緊，把富含果膠的蘋果汁榨出來，擠出琥珀色的青蘋果汁約 300 ml，果泥要盡量榨乾，直到沒有果汁出來為止。如果汁超過 300 ml，果汁未夠濃縮，要把果泥和果汁再熬煮一會，水份再蒸發一下

4. 青蘋果汁加入覆盆子，用手提攪拌機打碎成果汁，用網篩過濾，倒入鍋中，加入寒天粉、原蔗冰糖及檸檬汁，攪拌均勻

5. 大火煮至沸騰，沸騰後調至小火，如有浮沫舀起，小火熬煮 15 ~ 20 分鐘，直至濃稠， 不時攪拌一下，把水份再蒸發一半至約 200 ml，果汁的顏色會愈來愈深，攪拌起來有黏稠的感覺，離火

 

6. 把濃稠的果汁倒入玻璃盒內凝固，稍為冷卻後放進冰箱，凝固速度會快一點

7. 軟糖凝固後，手指輕按有會輕微回彈。用刀子在玻璃盒邊推開，放入少量空氣，把玻璃盒翻面，凝固的軟糖便會整塊掉下來，切成丁方塊狀，即可享用

小叮嚀

• 冰箱保存約 1 ~ 2 週
• 沒有寒天粉，可以用洋菜絲 2 g 取代 1 小匙的寒天粉，加入青蘋果汁前要用清水泡軟 10 ~ 20 分鐘，擰乾備用。如果有選擇，寒天粉做出來的口感比較像傳統的法式軟糖
• 果味非常酸的水果較適合製作

洋菜和寒天粉的分別

• 寒天和大菜都是由海藻提煉的纖維食品，但受種植氣候和產地影響，大菜在質感和營養都比寒天遜色。「寒天」由一種生長在高緯度海域的紅藻細胞壁萃取提煉，成分以食物纖維、鈣、鐵為主。吸水性強，有凝固的效果，能提供飽足感，被視為天然的膳食纖維。寒天可說是貴價的大菜，在日本叫作 Kanten-jelly，由於色澤半透明，透光性比大菜佳，日本昂貴的羊羮就是用寒天粉製作的

食譜刊登於 2017 年 5 月 28 日【明報】家常便飯專欄

https://www.youtube.com/watch?v=kpZUYekvtEk

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Pâtes de Fruits,  brightly hued chewy treat French dessert. It is made of with fresh fruits, sugar and pectin.  It is also one of my favourite snack.

I have made a green apple jelly with boiling the whole green apple and its peel together with water. Then squeezing our the juice with a cotton page.  The juice mixed with lemon juice and sugar can be boiled into a thick and gummy fruit juice,  It will solidify when set cool.

Then I try to make my own Pâtes de Fruits without Pectin.

The characteristics of solidification of green apple juice as the base of the candy. Strengthen the candy with Kanten powder so that it won’t melt and stick together at room temperature.  So I skip rolling sugar on the candy.

I have try three flavour, raspberry, blueberries, passion fruit. They all taste very good.

Basic Ingredients

• 3 Green Apple
• 900 ml Water
• 90 g Raw Rock Sugar
• 1 tsp  Kanten Powder
• 30 ml  Lemon Juice

Raspberry Flavour

• 150 g Raspberry
• Basic Ingredients

Passion Fruits Flavour

• 2 Passion Fruits
• Basic Ingredients

Blueberry Flavour

• 125 g Blueberry
• Basic Ingredients

Instructions

1.Rise the wax on green apple skin with a soft. Cut away the the core. Do not peel. Each green apple cut into 4 pieces.

2.   Add green apples and water into a saucepan and bring to boil.  Turn to low heat and simmer for 45 minutes to 1 hour.  Cook the green apple until the pulp is completely soft rotten. Remove from heat and let it cool down. 

3. Place the green apple pulp into the cotton bag. Squeezed out the pectin-rich apple juice.  You will get about 300 ml amber colour green apple juice.  If the juice is more than 300 ml, it is not concentrated enough. Return the apple pulp and juice into the saucepan and boiled for a while until you get smaller volume of apple juice.

4. Blend raspberry and green apple juice with a hand mixer. Sieve the juice in to a bowl. Pour the juice into a saucepan, add kanten powder, Demerara raw cane sugar and lemon juice, stir well. 

5. Bring the juice to boil.  Return to low heat and simmer for 15 to 20 minutes to a thick, sticky and concentrated liquid to about 200 ml.  Keep stirring from time to time.  The more concentrated the liquid, the more darker the juice colour.

 

6. Pour the concentrated liquid into a glass container (10 x 10 x 7 cm ).  Let it cool down before going to the fridge.

7.  The candies will set fully in about few hours in the fridge. When you’re ready to remove, run a knife between the container and the candy—like you do with brownies. Then upside down,  the candy will loosen and fall down from the glass container very easily.  Cut candies into cubes or the size of your choice.

Tips

• Store in fridge for up to 1 ~ 2 weeks
• Sour fruits makes the best results

Different between Kanten and Agar

• It’s a natural vegetable gelatin, which is approximately 80% fiber.  It’s suitable for vegetarian and vegan diets.
• Japanese consider agar and kanten a separate ingredient because they come from different algae. Agar is from Carrageenan, which is extracted from red edible seaweed.  Kanten is made of Gelidiales, red edible seaweed.
• It sets more firmly than gelatin and is able to set at room temperature. Unlike gelatin, it can stay in jelly form at warmer temperature.