Mango, Passion Fruit and Raspberry Jelly

Heat the mango and apple pulps to a temperature of 40°C. Next add the sugar, pectin and agar agar. As soon as it boils, add the sugar and the glucose. Finish off the cook at 70–73 degrees Brix on the refractometer, then add the chunks, the dried alcoholate, the vanilla powder and citric acid. Pour it all into the trays to the thickness desired, cool and cut as required. Roll in a mix of sugar and dextrose (75% and 25%), or with grated coconut.

Heat the raspberry pulp and whole raspberries to a temperature of 40°C. Next add the sugar, pectin and agar agar. As soon as it boils, add the sugar and the glucose. Finish off the cook at 70–73 degrees Brix on the refractometer, then add the chunks, the dried alcoholate, the vanilla powder and citric acid. Pour it all into the trays to the thickness desired, cool and cut as required. Roll in a mix of sugar and dextrose (75% and 25%).