Usually pastilles are prepared from the fruits of apples, pears, or quinces, but when it comes to the berry version of the famous sweetness, the black and red currants are beyond competition. If over the summer you collected a decent crop and do not know where to put the remaining berries, then we will tell you how to prepare a pasta from a currant.
Home-made pasta from currant
Currant paste is prepared simply simple, but its drying takes a sufficient amount of time, so be patient and start cooking.
Ingredients:
- black currant - 1 kg;
- sugar - 600 g.
Preparation
Before you make the pasta from the currant, pick and rinse the berries, we rub in the blender. Berry puree poured into a saucepan and put on fire, heat the contents of the saucepan to about 60 degrees. Warm currant puree is wiped through a sieve and returned to the fire, flavored with sugar. We bring the mass for the future pastille to thicken, cool to room temperature and beat with a mixer, in order to make the pastille more tender and airy.
The parchment is lubricated with oil with a napkin and poured currant puree in a thin layer of 0.5 cm. Dry the home pastille in the oven at 60 degrees 5-6 hours. Next, divide the dessert into portions and then return it back to the oven. Ready-made pastille is quite elastic and does not stick to your hands.
The recipe for pastilles from black and red currants
Ingredients:
- black currant - 300 g;
- red currant - 300 g;
- honey - 300 g.
Preparation
The berries of red and blackcurrant are sorted and washed. We rub the currant with a blender and wipe it through a sieve. If you want to get a slightly tart paste, then the berries can not be grinded.
In such a recipe, you can use not only the currant, the berries of raspberries, strawberries, a little gooseberries, in short, everything found in the garden are perfect. The technology of cooking does not vary depending on the composition, although instead of drying in the oven on a sunny day, you can dry the treat on the balcony, or in the yard.