Strawberry pastille is much more tender and airy marshmallows. This dessert is very tasty. Marshmallows and hot chocolate - a great combination for a cloudy evening, even marshmallow can be added to coffee.
Pick your recipe
You will need
- - 250 g of sugar;
- - 75 ml of water;
- - 75 g of strawberry puree;
- - 38 g of corn glucose;
- - 11 g of gelatin;
- - 3 squirrels;
- - 2 tbsp. tablespoons of lemon juice;
- - 1.5 tbsp. tablespoons of flower or orange water (you can do without it);
- - 1 tbsp. powdered sugar + 1 tbsp. a spoonful of starch.
Instruction manual
1
Soak the specified amount of gelatin in cold water. Rinse fresh strawberries (you can take ice cream, but thaw it beforehand), wipe through a sieve or grind in a blender, all should get 75 g of strawberry puree.
2
In a saucepan, mix sugar with glucose and water, mix and cook over medium heat. As soon as the sweet syrup reaches a temperature of 116-118 degrees, remove it from the heat. If you do not have a thermometer, then boil the syrup using the soft ball method: drip a drop of syrup on a saucer, cool slightly and try to mold a ball from it.
3
Beat egg whites separately with a pinch of sugar until lush foam forms. Whisking whites, add a thin stream of hot syrup. Beat with a mixer until smooth and firm peaks. Squeeze the gelatin from the water, add to the mass, mix.
4
Introduce the strawberry puree, lemon juice and flower water into the egg-gelatin mass in three doses, mix thoroughly with a spatula. Pour into a mold, put for 10-12 hours in a dry, cool place.
5
Sprinkle the surface of the chilled treat with powdered sugar and starch, remove the pastille from the mold, cut into cubes 3x3 centimeters. Cut the pastille with a dry, heated knife. Roll the strawberry cubes in a mixture of starch and sugar and serve as a dessert on the table.