Heat the fruit puree to 40°C. While stirring, incorporate the sugar (1) mixed with Pectin Yellow, then bring to a boil. Add sugar (2), stir, bring back to a boil, and add the glucose. Cook the mixture to 106–107°C, or until it reaches 70–75° Brix. Once this level of concentration is achieved, add the water + Citrix solution (1:1) and pour immediately into the “Mini-oursons” silicone mould. Leave to set for one day, then unmold, cut if necessary, and roll in sugar. Allow to dry on a rack for one day.

Discover our video of raspberry jelly: