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Recipe for Marshmallow Fruit

Home marshmallow Everyone's favorite marshmallows can beCook at home. Time is spent a little, but it should last at least 24 hours. I propose a recipe for preparing marshmallows from baked apples or jelly from red currants. After enough stagnation at room temperature, the marshmallow remains very soft and sticky. I advise you to separate it from the paper with a knife and glue it with bottoms. Usually marshmallow sprinkled with powdered sugar - I suggest trying to sprinkle with coconut shavings. It turns out also a new aroma, which resembles a cherry. Now let's get started. All culinary inspiration, and I await your feedback!

  • Apple 3 pcs.
  • Jelly 125 g
  • Eggs chicken 1 pc.
  • Sugar vanilla 2 tsp.
  • Sugar 730 g
  • Gelatine 8 plate
  • Water 160 ml
  • Sugar powder 5 tbsp. L.
  • Coconut shaving 5 tbsp. L.
  • Step 1 Prepare the ingredients: apples, red currant jelly, sugar, vanilla sugar, water, protein and gelatin plates (I use from Dr. Etker), powdered sugar and coconut chips.
  • Step 2 Cut the apples in half and remove the middle parts with bones. We put down a cut and bake in the oven at 200 ° C for about 40 minutes. It will be faster if the apple puree is already taken ready.
  • Step 3 A little cool and take out the pulp from the apples, we do not need skins. We need 125 grams of pulp.
  • Step 4 Now we rub the pulp with 125 g of sugar.
  • Step 5 You can continue to work with apple sauce and currant jelly.
  • Step 6 Whisk the protein into a strong foam and add half of each fruit filler.
  • Step 7 Weld the syrup. It is better to cook immediately in 2 saucepans, in order to have the same amount of fruit mass. In one pan, take 80 ml of water and 240 g of sugar. Also repeat with the second pan. Boil and boil for 10 minutes until the consistency, so that from the raised corolla, the drops may freeze after a few seconds after being removed from the syrup.
  • Step 8 Remove from the fire, into the already non-baking syrup, add 4 gelatin plates, which were soaked for 5 minutes in cold water and then wrung out. Let's crack gelatin.
  • Step 9 Immediately hot syrup with gelatin is veryA thin trickle pour into the mass of puree with protein, or jelly with protein. Do not stop whipping at a very high speed. We will also do the second saucepan.
  • Step 10 For the fastest whipping we loadWhipped into ice water. Whisk on until the mass is completely cooled. Caution: We take large containers in advance, as the mass increases more than 2 times. Get a very magnificent cream that does not stack from the coronals.
  • Step 11 Immediately place the mass in the culinary bag with any nozzle. We set off the desired size of marshmallows. We remove into a dusty open place and let dry for at least 24 hours.
  • Step 12 Let's powder the marshmallow with sugar powder or coconut shavings after 24 hours.
  • Step 13 Carefully separate the marshmallow from the paper with a knife and glue the bottoms. You need to work slowly, as the marshmallow is sticky and very delicate. Bon Appetit!
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