Sweetness appeared in Russia in the XIV century, according to some sources - in Kolomna. Originally this delicacy was prepared only apple, but after a while began to use other fruits, berries and nuts. As a sweetener in the fruit and berry preform for pastille added honey, and to give plasticity - egg white. Pastilla from gooseberry at home - a simple dish, with a recipe that even a novice cook can cope with.
Application, storage and preparation of house pastilles
In order to make pastilles from gooseberries turned out to be successful, it is recommended to take ripe berries for cooking. They are sorted out, excluding getting into the dish of leaves and other small parts of the bush. As a sweetener, if necessary, syrup, a little honey or sugar is added.
The degree of readiness of delicacies is determined by bending the dried layer. If to hands it does not stick and does not break, but keeps elasticity, means, sweet is ready. She should not break. If this happens, then the dessert turned out to be overdried.
Warning! Do not overdry the paste, otherwise it will lose its elasticity and will not be so tasty. Slightly bending the bed, the degree of readiness of the pastille is traced.
The ready-made pastille from gooseberry is stored in a sealed container in the refrigerator. Preliminarily the delicacy is cut or folded into a roll. If desired, it can be sprinkled with powdered sugar.
The dish is considered a dietary dessert, therefore, observing a low-calorie diet, pampering yourself with this treat is sometimes allowed.
Pastry recipes from gooseberries: in the oven and in the electric dryer
Recipe for pastilles from gooseberry cooked in the oven
For preparation, 1 kg of prepared gooseberry and 700 g of sugar will be needed.
Ripe gooseberry must be touched, washed, covered in enameled container, tightly closed with a lid and put in the oven. Berries are baked to give softness. Then, the mass cools down, rubs through a sieve and is beaten in a blender.
Sugar is bred in water and cooked until a thick syrup. The finished consistency is combined with the ground berries and the resulting mass is again whipped.
The baking tray is covered with baking paper and lubricated with oil. The prepared consistency is poured from above. It is dried on a slow fire with an open door. After about 2 hours the bed is turned over. When the pastille is ready, there is no stickiness property.
Tip! To lubricate the baking tray, it is better to use pre-melted butter.
Pastry from gooseberry in electric drier
Any pastille is dried on a flat pallet electric dryer. This process will take from 12 to 16 hours, if you use the middle mode. The advantage of cooking in an electric appliance is that the process of cooking does not have to be constantly monitored, as in the case of an oven.
Tips for cooking a pastilla in an electric dryer:
- To prevent the berry mixture from adhering to the tray of the electric dryer, it must be oiled.
- Puree for pastille should be thick. For its preparation it is better to use overripe berries.
- The prepared mixture is distributed over the surface of the pan. It will be optimal to make a layer of mashed potatoes in the middle thicker than at the edges.
- For one pallet you will need about one and a half cup of berry puree.
- The prepared mixture is poured after removal of the pallet from the base. It is not recommended to distribute gooseberry according to the established pallet, by negligence the puree can spill.
- The appliance must not be moved while drying.
- Remove the paste is recommended while it is still warm. Then, it is rolled into a tube and cut. If desired, sweetness sprinkled with powdered sugar.
Recommendation! To make the pastille is not fragile, to prepare it, you can combine gooseberries with other products.