Whenever I think of pastilles (or Jubes as we called them), I remember my grandfather. He loved his lollies, and when I was growing up, would always have some floating around “for the grandkids”, and by that I mean, he could blame the kids when Grandma asked why they had so many lollies around the house.
I would sit there and pick out all of the red ones, and when those were finished, slowly go through in order of colour palette, devouring the rest of them with Pa. Back then, there was no flavour, I just knew I liked certain colours, and that the black one was disgusting lol.
Pastilles are something that I had never even thought to attempt but I have to say, after looking in Heston’s Heston at Home book, they seemed a breeze! So, as the lovely people at the Passionfruit Industry of Australia had sent me some delicious passionfruits, and the challenge of creating a quick recipe to get Australians back in the kitchen, I thought that Passionfruit Pastilles would be a great place to start, and a great dedication to my Pa.
This recipe is really simple, you just need a sugar thermometer and the rest, you will more than likely have in your pantry. Ok, except maybe glucose and gelatin. Those you’ll need to go grab but they’re dirt cheap and can be found in any supermarket. But you can literally whip these babies up in about 10 minutes and then you just let them set for a few hours. It couldn’t be simpler, and then you can have the accomplishing feeling of knowing that you made them yourself.
According to Passionfruit Industry of Australia research, with over 2,600 Australians surveyed, 72% of respondents listed a home cooked meal as part of their ideal date. Ok, these are lollies and not a home cooked meal – but guys and gals, if you end your home cooked meal with a little bowl of pastilles, and homemade pastilles at that, imagine how impressed your date would be? Serving with a cheeky glass of dessert wine wouldn’t hurt either
Adapted from Heston at Home by Heston Blumenthal
500g passionfruit pulp (Approx 15 passionfruit)
15g lemon juice
1/2 cup cold water
4 tbs gelatin powder
Spray and line a baking tin with non-stick paper.
Place pulp in a saucepan and using a stick blender, blitz the pulp and seeds so the seeds break up and resemble poppy seeds.
Place cold water in a small bowl and sprinkle over gelatin.
Combine sugar, passionfruit, and glucose and heat on medium until sugar dissolves and mixture reaches 108°C.
Remove from the heat and stir in lemon juice and gelatin mixture, until gelatin has melted through.
Pour in to prepared tin and leave to set in the fridge. I just did this overnight
Once set, cut in to cubes and serve.
Just as a side note: I used Hestons recipe which called for pectin (I used Jam Setter instead) and it didn’t work. It may have been due to the pectin substitute but I ended up having to restart and use gelatin instead. If you try Heston’s recipe and it works for you, please let me know
A big thank you to Impact PR and Passionfruit Industry of Australia for sending me these wonderful little gems