Marshmallows - a delicate delicacy, characterized by a very pleasant texture and delicate taste. Usually they buy it in a store, but you can try to make dessert at home. Better to start with simple options, such as marshmallows in a pokrovsky way.
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Classic marshmallows are made on the basis of natural apple puree. It gives the delicacy a characteristic sour taste and delicate aroma. In addition, the pectin contained in apples helps to create the desired texture and allows you to do with a minimum of gelling substances. However, today a classic dessert has been replaced by a variety of options. The delicacy is made from different fruits and berries, and marshmallows in a pokrovsky way are made on the basis of sugar and acidifiers (lemon juice, vinegar, wine). The delicacy gets the necessary elastic and delicate texture by adding gelatin.
To make marshmallows you will need:
- 2 glasses of water;
- 1 cup of sugar;
- 20 g of vinegar;
- vanillin on the tip of a knife;
- 25 g of gelatin in powder;
- 3 tsp dry white wine.
Combine sugar and water in a saucepan. Put the mixture on low heat and, stirring, cook until the sugar is completely dissolved and the syrup thickens. Readiness check by taking a little syrup with a spoon, and then rolling a soft ball from it with your fingers. Place a container of sugar mixture in a bowl or bowl of cold water. Stir in the chilled syrup vanillin, dry white wine and vinegar. Grind everything until smooth, then beat with a mixer. Make sure that water does not get into the sugar mass.
You can add very finely grated lemon or orange peel to the mass, the delicacy will acquire an interesting taste nuance.
Pour gelatin powder with a few tablespoons of cold water and leave to swell, then place on a stove. While stirring, heat the gelatin mixture until dissolved. Cool it slightly and pour in a thin stream into the sugar mass, continuing to beat. When the mixture becomes lush, snow-white and airy, put it in a pastry bag with a star-shaped nozzle. Grease a baking sheet with oil and put marshmallows on it in the form of small sockets. If there is no bag, spread the marshmallows with a spoon soaked in cold water. Allow items to dry at room temperature. The finished treat should be soft, delicate, but well-preserved. Fasten the marshmallows in pairs, slightly moistening the junction with water.
Ready marshmallows can be doused with chocolate. The treat will become more high-calorie, but very tasty. Pour 200 g of dark chocolate into the stewpan, add 3 tbsp. tablespoons of cream. Instead of dark chocolate, you can use white, milk or colored flavored. While stirring, heat the mixture until chocolate is completely dissolved. Paste the marshmallow halves on a fork and carefully dip in slightly cooled chocolate. Let the excess glaze drain and then put the marshmallows on a baking sheet or flat dish to set.
If you want to make the treat even more elegant, sprinkle unhardened chocolate with small coconut flakes or apply a few strokes with melted chocolate of a different shade.
When the chocolate has hardened, heat the rest of the glaze, turn the marshmallows over and apply it on the bottoms with a brush or spoon. Let the chocolate coat harden and place the marshmallows on the dish.