Beetroot & Bubblegum Pastille Recipe - Great British Chefs
Quirky after-dinner petit fours from David Everitt-Matthias include some interesting ingredients
Ingredients
- 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
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