Blackcurrant fruit pastilles
Item 1 of 1
- Petit four
- 4
- 60 minutes
If you think pastilles are what you suck to get rid of sore throats, think again. This blackcurrant pastille recipe by Shaun Rankin are easy to make and no relation to the commercially produced ones. They will provide a fitting end to a slap-up dinner and are sure to impress.
First published in 2015
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Ingredients
Metric
Imperial
- 225g of blackcurrants
- 185g of caster sugar, plus extra for dusting
- 1 dash of water
- 50g of liquid glucose
- 1.5g of citric acid
- 9g of pectin
SAVE RECIPE
Equipment
- Thermometer
- 10cm square baking tin
Method
1
Make a blackcurrant purée by gently heating the blackcurrants, 85g of the sugar and water in a pan. Stir slowly until the sugar has dissolved, and then strain through a fine sieve. Allow to cool
2
Put the blackcurrant purée and glucose in a saucepan and bring to the boil. Mix together the remaining caster sugar, citric acid and pectin until lump free and add this to the saucepan with the blackcurrant purée mixture
3
Double line a 10cm square container with cling film
4
Using a sugar thermometer, cook the blackcurrant mixture until the temperature reaches 116°C, then pour the mixture into the container. Place in the fridge for around 30 minutes until set
5
Once set, remove from the container and cut into 1 1/4cm squares. Lightly dust with caster sugar and serve
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