Desserts 13.07.2023

Currant pastille

8 h. 20 min.
4 servings
Currant pastille
Marymash, stock.adobe.com
0

I often cook currant pastille. In summer I use fresh berries for this, and in winter — frozen. To be honest, there is not much difference in taste. It is important that the dessert is prepared from natural products and retains the maximum of useful substances.

Ingredients

  • Currant - 1 kg
  • Sugar - 200 g
  • Water - 150 ml

Step-by-step cooking recipe

Sort the currants, rinse and place in a saucepan.

Add sugar, water and boil for 5 minutes from the moment of boiling.

Puree the berries with an immersion blender.

Return the pan to the heat and boil for 5-7 minutes, stirring frequently.

Cover the baking sheet with baking paper, pour out the currant blank with a layer of about 0.5 cm.

Dry for 8 hours in the oven at a temperature of 65 degrees. For the best result, it is recommended to open the oven door slightly.

Separate the currant paste from the paper, cut and roll into tubes.

Olga Beznosyuk
Recipe added:
Olga Beznosyuk
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