A lovely recipe here which I added to my 'armoury' just recently. Everything came together at the right time. A jar of home-made 'Poire William' was well matured and ready for use and was substituted for the Xanté pear liqueur. I had steeped my pear in vodka which perhaps gave a lighter, 'cleaner' taste... but I intend using brandy or eau de vie next time to ring the changes. My jellies were darker in colour than the Great British Chefs' photograph (above) but still clear enough to reveal that scattering of vanilla seeds through the mix. I'm almost not bothered to investigate the science behind the difference, given the great results I achieved.
EDIT… (See ‘Comments’ below)
The temperature stated in the online recipe is obviously wrong! I only took the mix to 108°C. Quite enough to set.
I’ve contacted GBChefs so their correction might appear soon.
In the meantime, please follow my advice and avoid burnt bottoms!
The recipe is from Michael Wignall who has just announced that he and his wife, Johanna, are to take over the 'Angel at Hetton'. Not too far north of the Humber for a visit from us when they are up and running!
Anyway, find the recipe here. I used 7 grams of cream of tartar and an 8 gram sachet of Silver Spoon pectin powder. Getting the right set makes all the difference. Once again, having a probe thermometer gave me the control and confidence to achieve near perfect results. In the same cooking session I made another batch of the 'Snickers' truffles which are to die for. They also rely on careful temperature management and also came up to standard!
No citric acid powder needed here for the sugar coating. Let the pear and liqueur work together without cutting back on the fruity sweetness.
A Wignall winner!