Mulled wine pastilles, by David Everitt-matthias

Cotswold Life - - CONTENTS -

Igot to think­ing about Christ­mas and some of the things I like, and one of them is that first glass of mulled wine or gluh­wein on a re­ally chilly day of the sea­son. So, I thought why not make a pastille out of them, the higher tem­per­a­ture you take the sugar to, the chewier they be­come. For the recipe here they are harder than fruit jel­lies but a lit­tle softer than fruit pastilles. The recipe can be adapter by adding black­berry juice, etc, and re­plac­ing all the other liq­uids with it. These are won­der­ful with pow­dered bur­dock root, and star anise. If you want to give it an added zing, add 30g of cit­ric acid to the coat­ing of gran­u­lated sugar.

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