Today, it's on to the Passionfruit pastilles - probably the most popular dish (apart from fruit mince pies, because I make a mean fruit mince pie courtesy of Nigella).
Heston Blumenthal at Home
So this was fun, if a little nerve wracking as I wasn't sure if it was going to work!
I made a half batch because I didn't have a lot of moulds, and even then it made plenty. I also used the pulp that comes in jars in the fruit and veg section, because I couldn't get the actual fruit. (It worked fine). I found it really interesting that there isn't any gelatin in the pastilles - just pectin and sugars and flavour. Kind of super set jam.
- Puree passionfruit pulp
- Mix the sugar, pectin and glucose with the pureed pulp
- Heat to 108 degrees *harder than it sounds
- Add lemon juice
- Pour into moulds, cool.
- Roll in sugar
Assemble your ingredients
I got the pectin from the health food store rather than a speciality grocer. Thanks to an excellent tip from a co-worker.
Puree your passionfruit pulp
Mix the sugar, pectin and glucose with the pureed pulp
This was labelled as "citrus pectin". I don't know if there are many kids, but it worked fine.
Heat to 108 degrees*harder than it sounds
So there isn't a lot of photos of this, because it is very difficult to juggle a spatula for stirring, and an electronic thermometer and a hot saucepan and it's really very hot. It also took much, much longer than I expected.
Once it hit the magic number it took it off very quickly! Then lemon juice goes in then. No photos, boiling passionfruit scented caramel stuff, not enough hands for photos.
Pour into moulds
Despite doing a half mix, I still had extra, so used some left over mini muffin silicon cups.
Roll them in sugar...
Things I learned:
- There is a world of confectionery out there. I may need to investigate further.
Verdict:Other then the significant nerves over the getting-to-the-right-temperature problem, these weren't very difficult barring the usual dealing with molten sugar issue.
Product wise... they are really intensely flavoured and a soft, but not too soft texture. They are not the hard kind of jube, more like those fancy pastilles you might give as gifts. Personally, I found the flavour too strong. But I was the only person to feel that way.
I'm tempted to buy about another 3 of the silicon trays, they do make the finished product look much more like the real deal.
Guest opinions:Very popular, though more so for some than others. As in, for those who loved them, I could use them as gold currency. I now am tempted to try the caramelised apple variety...
Next: Chocolate sauce for Madeleines. For reals this time. ;)