The Creations

Fingerfood & petits fours

Pineapple

Blueberry

Descriptive diagram

Fruit jelly lollipops

Gennaro Vitto

Food Creator

PINEAPPLE caramel

Caster sugar
PONTHIER pineapple puree
Liquid glucose

250g
100g
120g

In a pot bring all ingredients at 140°C. Then pour into lollipops silicone mould without overfilling.

BLUEBERRY jelly

PONTHIER blueberry puree
Caster sugar
Caster sugar
Glucose syrup
Tartaric acid
Water
Yellow pectine

500g
50g
390g
110g
9g
10g
13g

Bring the PONTHIER blueberry puree to the boil in a saucepan. Add the yellow pectin and 50g of sugar and whisk for 2 minutes. Then add the 390g of sugar and glucose and heat back up to 107°C, mixing continuously with a spatula. Remove from the heat and add the tartaric acid, water and whisk well. Pour a very thin layer of the mixture onto a Silpat baking mat. Cut out a small circle when set.

Assembly

Pour some pineapple caramel into a round lollypop silicone mould, place a small disc of blueberry jelly in the middle and then top up with more pineapple caramel. Leave to cool. Wrap the lollypop in candy floss just before serving.