Yesterday was a shining example of what a typical Saturday in the life of Angela Carvalho entails.
It’ll start with the intention of being super productive or creating something (doing blog related things, drawing something, recording songs/playing guitar, going out to London etc)… yet, somehow I always end up at my cousin Darzi’s house playing video games and making her food. She clearly knows that the mere mention of a food will have me craving it and wanting to make it. She knows me too well.
Take yesterday for example, I went to Darzi’s with the intention of recording songs, but somehow she managed to convince me we needed to make fruit pastilles instead. Obviously.
To be honest, I guess the two of us had been talking about making fruit pastilles ever since we saw SORTEDfood‘s recipe for berry flavoured Fruit Gums a couple weeks ago… so it was going to happen eventually. Seriously, I dare you to watch that video and not want to make them!
Actually! I also dare you to watch their new channel trailer and not want to subscribe to them too! A loveable bunch of DECENT human beings, making DECENT videos about DECENT food and sharing it with possibly the most DECENT community on the Internet? Who wouldn’t subscribe?! Dooooo it!
Did I mention they’re a bit DECENT? 😛
Anyways, back to sweets!
We found we completely agreed with SORTED in saying the red and purple ones are the best flavours. However instead of making these, we thought we’d try making better versions of the orange, green and yellow sweets. You know, giving them a second chance…
… by making them TROPICAL!
Mango, pineapple and kiwi fruit pastilles?
Get in my belly.
And get me to a beach.
Then we poured this into containers lined with cling film and left to cool completely in the fridge.
Once set we cut the fruity slabs into squares, then coated them in caster sugar.
- 125g mango, pureed
- 125g kiwi, pureed
- 125g pineapple, pureed
- 150g caster sugar
- 3tbsp liquid glucose
- 15g pectin
- squeeze of lemon juice
- (Blitz fresh fruit to a puree, using a little bit of water to loosen it up)
- Add 50g sugar, 1tbsp liquid glucose, 5g pectin and a squeeze of lemon to the pureed mango in a saucepan and gently heat so everything dissolves.
- Heat to approximately 105-115°C, stirring occasionally making sure it doesn’t burn at the bottom.
- Carefully pour into a tin/contained lined with cling film. Leave in the fridge to cool completely.
- Once set, cut into whatever shape you fancy and coat in caster sugar.
- Repeat with the kiwi and pineapple puree.