Homemade pastille can be made not only from the usual apples or mountain ash. There are also much more exotic options, like persimmon marshmallows. At the same time, the process remains almost the same, and later in the recipe I will tell you more about it.
Ingredients
- Persimmon - 600 g
Step-by-step cooking recipe
Beat the persimmon with a blender until smooth.
You can add sugar or spices to taste.
Pour the puree in a thin layer on a baking sheet lined with parchment.
Dry the pastille in the oven for 6-8 hours at 80 degrees with the door ajar.
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