This pastille recipe by David Everitt-Matthias makes a wonderfully inventive petit fours. The blue flecks of colour on the pastilles come from a slightly unusual ingredient - crushed bubblegum millions! These pastilles are shaped by pouring the mix into a sheet of silicone dome moulds, but if you don't have one at home you can always set the jellies in a tray before cutting into shapes of your choice.
David Everitt Matthias does not do anything by halves: he opened his restaurant, Le Champignon Sauvage, over twenty five years ago and hasn’t missed a service since, he writes his own cookbooks and forages himself for many of the ingredients that appear in his dishes.
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Place the beetroot juice, bubblegum syrup, 450g of the caster sugar and the glucose in a large saucepan and bring to the boil, stirring continuously
450g of beetroot juice
150g of bubblegum syrup
450g of caster sugar
100g of glucose
Continue to heat until the mixture reaches 102°C, stirring occasionally so it doesn’t catch on the bottom of the pan
Mix the remaining 50g of caster sugar and the pectin powder together in a bowl, incorporating thoroughly
50g of caster sugar
20g of pectin powder
Once the beetroot juice mixture reaches 102°C, add the pectin mix and whisk until dissolved - be careful as it will be extremely hot
Keep on a high heat and cook to 110°C, stirring occasionally
Finally, whisk in the tartaric acid and citric acid and pass into a lined sided tray to a depth of 1cm, or pour onto a sheet of silicone dome moulds if you have one. Allow to cool and cut into pastille shapes with a 20mm cutter. If using dome moulds, pop the pastilles out of the moulds and set aside
7g of tartaric acid
3g of citric acid
Pulse the bubblegum flavoured millions in a blender until coarsely textured and add to the granulated sugar. Toss the pastilles in the bubblegum flavoured granulated sugar and place on a wire rack to air dry for 6 hours
200g of granulated sugar
bubblegum millions, 90g packets
Keep in an airtight container in single layers, in a cool dry place
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