2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sour are a light, tasty and aromatic dessert, and many of them are high in vitamins, fruit sugar and fruit acids.
They are prepared from fresh or dried fruits, as well as from fruit syrups, compotes, jams and extracts. They also contain sugar, potato and corn starch, tartaric or citric acid.
The sour mixture prepared must be smooth, uniform and without lumps, with a color, appearance, taste and aroma corresponding to the fruit in question. To preserve the color of the fruit, they are not mashed and not mixed with metal, oxidizable utensils. To improve the taste, citric or tartaric acid dissolved in cold water is added.
Depending on the consistency, sour ones are thick, medium thick and sparse. Their different density is due to the doses of starch and fruit puree used.
To obtain a thick sour put 12-15 g of starch per serving, and for medium-thick - 9-11 g. Before adding to the fruit, the starch is dissolved in chilled decoction or water and filtered.
The thick sour is boiled 5-6 minutes after the addition of starch, stirring constantly with a wooden spoon. Pour into a pile or shawl soaked in cold water and cool. When serving, it can be turned on a plate and topped with fruit syrup.
Medium-thick and rare pickles are served directly in the bowl in which they are poured.
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