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Beetroot and bubblegum pastille
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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.
First published in 2015
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Ingredients
Metric
Imperial
- 450g of beetroot juice
- 150g of bubblegum syrup
- 500g of caster sugar
- 100g of glucose
- 20g of pectin powder
- 7g of tartaric acid
- 3g of citric acid
- 200g of granulated sugar
- bubblegum millions, 90g packets
SAVE RECIPE
Equipment
- Sugar thermometer
- Blender
- Silicone dome moulds
Method
1
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
2
Continue to heat until the mixture reaches 102°C, stirring occasionally so it doesn’t catch on the bottom of the pan
3
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
4
Once the beetroot juice mixture reaches 102°C, add the pectin mix and whisk until dissolved - be careful as it will be extremely hot
5
Keep on a high heat and cook to 110°C, stirring occasionally
6
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
7
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
8
Keep in an airtight container in single layers, in a cool dry place
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