Transform peak season fruits into sweet and chewy morsels that pack a punch. Whether it’s perfectly pliant or crispy snappy, serve this sweet delight up on its own as a snack or incorporate them into a refreshed dessert recipe.
Slice your strawberries thin and mix with sugar, salt, and citric acid.
Place in a double boiler over medium-high heat for 20 minutes. Stir occasionally.
Strain your syrup through a fine mesh sieve. You should have around 300g (1 ¼ cup). If there is less just add a little water until you reach the 300g (1 ¼ cup).
Blend Pure Cote and strawberry syrup using a hand blender or whisk. The mixture will be cloudy.
Pure Cote mixes easily, but be sure there are no lumps.
Place your mixture in a pot and heat to 180°F. Your strawberry syrup will clarify when heated.
If there are any bubbles on top you can skim them off.
Remove from heat and cool to room temperature.
When spreading the mixture there are a few options. You can use various wax paper, silpat, or a piece of glass.
Spread the film onto the silpat evenly, about as thick as a nickel, about ⅛ inch in thickness.
Once the drying process starts do not touch it or attempt to spread it again.
The film can be dried using a few different methods.
If a dehydrator is not available, place the mixture in an oven with pilot or warming drawer on, as long as the temperature is nice and low. Crack the oven door if it feels too warm. You do not want to cook the film, just dry it. The Times listed blow may vary depending on the method you use to dry your fruit leather/glass
A dehydrator is the fasted method. Set the dehydrator to 135°F.
For a chewy and flexible “Fruit Leather” texture dry for 8-12 hours. This will be flexible and can be rolled. If it is sticky and pulls apart easily it needs more time. When ready, use scissors to cut into any desired shape.
For a brittle and crispy “Fruit Glass” texture dry for 18-24 hours. This will snap when bent, and can easily be broken into shards. Store these pieces in an air-tight container to avoid moisture.