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09:14 Kitchen terms - pastila

Pastila , pronounced with the stress on the final “a”, was first mentioned in the 16th-Century Russian Domostroi (Domestic Order), a codex of household rules and instructions on various religious, social and domestic matters. Originally developed as a means of preserving the apple harvest and providing a sweet treat throughout the winter months, it has nothing to do with the French pastille (another kind of sweet); instead, its name comes from the Russian verb postelit’ (to lay out). Pastila is often equated with marshmallow, but this comparison does not do justice to its uniquely ethereal quality. It is made by baking apples until they are soft, then blending them into a purée before whipping them “into clouds” with egg whites and sugar. The mixture is spread out onto trays to a depth of about 2cm, then dried in a cool oven before being cut into strips or shapes. It’s an entirely natural product made exclusively from fresh ingredients; no starches, additives, colourings or preservatives are used, and it is low in calories. Pastila production requires firm, sour apple varieties – Russia’s famous Antonovka is the most suitable, being richer in pectin (a natural gelling agent) than other varieties. http://www.bbc.com/travel/story/20210125-kolomna-the-russian-town-built-by-apple-sweets

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