12 Easy Redcurrant Pastila Recipes
Source: Anastasiia, AdobeStockPastila is sure to please all lovers of fruit and berry desserts. Moreover, it can be prepared in advance and stored in sterile glass jars or containers. Redcurrant pastila recipes are not that numerous, as there is only one main ingredient. But we still found 12 interesting variations for you!
1. Redcurrant Pastila in the Oven
Source: onwomen.ruIf you don't have an electric dehydrator, the oven will be perfectly sufficient.
You will need: 400 g redcurrants, 200 g sugar, 20 ml water.
Preparation: Remove the redcurrants from their stems, sort them, add water, and simmer for 5 minutes. Mash the berries through a sieve, add sugar, and cook for another half hour over low heat until thickened. Pour the puree in a thin layer onto parchment paper on a baking sheet and dry the pastila in the oven for about 4 hours at 60 degrees Celsius.
2. Redcurrant Pastila in a Dehydrator
Source: master-kvell.ruWhen drying pastila on several trays at once, swap their positions from time to time.
You will need: 500 g redcurrants, 300 g sugar.
Preparation: Blend the redcurrants with sugar and strain through a sieve. Cook the puree for 20-30 minutes until thickened and then whip with a mixer. Pour the pastila in a thin layer onto parchment paper or special mats and dry for 6 to 12 hours, depending on your dehydrator's settings.
3. Air-Dried Redcurrant Pastila
Source: livemaster.ruYou can also dry pastila naturally, but you need a suitable place.
You will need: 1 kg redcurrants, 100 g sugar.
Preparation: Mash the redcurrants with sugar using any convenient method and mix until dissolved. Pour the puree in a thin layer onto lightly oiled parchment paper. Cover the pastila with gauze and dry for about 2 days in a sunny and well-ventilated place. Turn it over periodically.
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4. Sugar-Free Redcurrant Pastila
Source: honey-way.ruThis pastila takes a little longer to dry because sugar also acts as a thickener.
You will need: 600 g redcurrants.
Preparation: Strain the redcurrants through a sieve. Pour them in a thin layer onto dehydrator trays lined with parchment paper. Dry the pastila for about 10 hours at 50-60 degrees Celsius – according to your dehydrator's instructions.
5. Meringue Redcurrant Pastila
Source: cookpad.comAt first glance, this recipe seems unusual, but it's a classic technique.
You will need: 900 g redcurrants, 1 egg white, 300 g sugar.
Preparation: Mash the redcurrants, cook for 15 minutes, and whip with a mixer. Add sugar and whip again with a mixer. Separately, whip the egg white until stiff peaks form, then whip everything together again. Pour the mixture onto parchment paper on a baking sheet and dry the pastila for 5-6 hours or until ready in a slightly open oven at 60-80 degrees Celsius.
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6. Redcurrant Pastila with Gelatin
Source: babushkinadacha.ruAn interesting feature is that this pastila is not dried. It sets!
You will need: 600 g redcurrants, 150 g sugar, 100 ml water, 40 g gelatin.
Preparation: Pour water over the redcurrants, add sugar, and simmer for 5-7 minutes. Strain the mixture through a sieve, add gelatin to the puree, and mix thoroughly. Line a glass dish with cling film, pour in the puree, and refrigerate for 10 minutes. Form a tight jelly roll, pull the edges of the film together like a candy wrapper, and return the pastila to the refrigerator to set further.
7. Redcurrant Pastila with Apples and Agar-Agar
Source: telegra.phCut the finished pastila and roll it in powdered sugar.
You will need: 100 g redcurrants, 1 egg white, 400 g apples, 400 g sugar, 4 g agar-agar, 70 ml water.
Preparation: Soak agar-agar in cold water for half an hour. Peel and slice the apples, bake them in the oven for half an hour at 180 degrees Celsius, mash into a puree, and let cool. Strain the redcurrants through a sieve, then mix with the apples and half of the sugar.
Bring everything to a boil and then cool again. Whip the egg white until stiff peaks form, fold it into the mixture, and whip everything together. Place the agar with the remaining sugar on the stove, bring to a boil, and pour the syrup in a thin stream into the pastila, constantly whipping. Continue whipping the mixture until it thickens.
Line a mold with cling film, pour in the puree in a layer up to 3 cm thick, and refrigerate until set. Sprinkle with powdered sugar to taste and lightly dry the pastila in the oven until a light crust forms.
8. Redcurrant Pastila with Honey
Source: bazariran.ruA sweet, yet healthy dessert for tea – completely sugar-free.
You will need: 1 kg redcurrants, 300 g liquid honey.
Preparation: Blend the redcurrants, simmer for 5-7 minutes, strain through a sieve, and let cool slightly. Add honey, mix, and pour the mixture in a thin layer onto parchment paper. Dry the pastila naturally in a sunny, well-ventilated place, covering it with gauze and turning it over periodically.
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9. Redcurrant and Gooseberry Pastila
Source: aroma-avenue.ruAn excellent combination of ingredients for all sorts of preserves.
You will need: 1 kg gooseberries, 1 kg redcurrants, 1 kg blackcurrants, 1 cup sugar.
Preparation: Simmer the gooseberries for a couple of minutes until soft. Add a little water to prevent them from burning. Then add both types of currants and cook for another 5-7 minutes.
Strain everything through a sieve, add sugar to the puree, and cook for another 20 minutes over low heat. Pour the mixture in a thin layer onto parchment paper and dry the pastila according to the dehydrator's instructions or for 5-6 hours in the oven at 50-60 degrees Celsius.
10. Redcurrant and Apple Pastila
Source: nn.ruApples are rich in pectin, so this pastila turns out very elastic.
You will need: 1 kg apples, 300 g redcurrants, 50 ml water, 200 g sugar.
Preparation: Peel and slice the apples, add water, and boil until soft. Mash with a blender. Cook the redcurrants with sugar for 5-7 minutes and strain through a sieve. Mix both purees until smooth. Pour the mixture in a thin layer onto pastila trays and dry for about 8-10 hours at medium dehydrator power.
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11. Redcurrant and Strawberry Pastila
Source: honey-way.ruSuch an amazing aroma that it's impossible to resist.
You will need: 500 g redcurrants, 500 g strawberries, 100 g sugar.
Preparation: Wash and sort the berries, remove stems and tails, blend everything, and strain through a sieve to remove seeds if desired. Add sugar and cook the puree over medium heat for about half an hour, stirring.
Pour it in a thin layer onto oiled parchment paper on a baking sheet. Dry the pastila in the oven for at least 4 hours at the minimum temperature with the door slightly ajar.
12. Redcurrant and Cherry Pastila
Source: nn.ruIt doesn't matter if the berries are fresh or frozen.
You will need: 500 g pitted cherries, 500 g redcurrants, 200 g sugar.
Preparation: Cover the cherries with sugar and simmer for 3-4 minutes. Add the redcurrants, cook for the same amount of time, and strain through a sieve. Bring the puree to a boil again and cook for 20 minutes, stirring. Pour the mixture in a thin layer onto parchment paper on a baking sheet and dry in a slightly open oven at 80-100 degrees Celsius for 4-5 hours.
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