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Raspberry Pâte de Fruit

This Raspberry Pâte de Fruit by Chef Gilbert Peña is a technical masterclass in achieving vibrant fruit expression and a clean, tender set.

Utilizing premium Ponthier Raspberry Purée and apple pectin, this recipe focuses on a precise, high-heat cooking method to develop the perfect gelée texture.

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Gilbert Peña

Executive Pastry Chef for Joel Robuchon (Las Vegas)

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