Fruit pastilles of tribelli

Gominolas Dulces de Tribelli - Enza Zaden

Ingredients

  • 500 gr. pulp of red, orange and yellow tribelli® peppers
  • 20 gr. pectin
  • 520 gr. sugar
  • 75 gr. glucose
  • 75 gr. sugar

Elaboration

  • Wash and peel the peppers with a peeler. Then blend the pepper with a beater.
  • Put all the ingredients including the pulp in a pan. Heat until 105ºC and remove from the heat.
  • Prepare a tray with shrink- wrap and put on it the result of the mixture once it has cooked in approximately a 1cm thick layer.
  • Let it cool down in the fridge for 24 hours and cut in brunoise to serve.
RECIPE MADE BY
CHEF JOSÉ ALVAREZ
MICHELIN STARRED