Issuu on Google+


Mandarin Coulis YIELD: approximately 600 g 500g mandarin orange juice Zest of 2 oranges 100g granulated sugar 8g apple pectin 1. Bring juice and zest to a boil. 2. Combine sugar and pectin and whisk into the puree mixture. Resume boil, remove from heat, and allow to cool.

Michael Laiskonis Workbook February 2009