Marshmallow is a delicate delicacy with a very pleasant texture and delicate taste. Usually they buy it in a store, but you can also try making a dessert at home. It's better to start with simple options, such as pokrovsky marshmallow.
The classic marshmallow is made on the basis of natural applesauce. It is this that gives the delicacy its characteristic sour taste and delicate aroma. In addition, the pectin contained in apples contributes to the creation of the desired texture and allows you to do with a minimum of gelling substances. However, today the classic dessert has been replaced by a variety of options. The delicacy is made from various fruits and berries, and pokrovski marshmallows are made on the basis of sugar and acidifiers (lemon juice, vinegar, wine). The delicacy gets the necessary elastic and delicate texture due to the addition of gelatin.
To prepare 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 powder;
- 3 teaspoons of dry white wine.
In a saucepan, combine sugar and water. Place the mixture on low heat and simmer, stirring occasionally, until the sugar is completely dissolved and the syrup thickens. Check the readiness by taking a little syrup with a spoon, and then rolling a soft ball out of it with your fingers. Place the bowl of sugar mixture in a bowl or bowl of cold water. While stirring, add vanillin, dry white wine and vinegar to the chilled syrup. Mash everything until smooth, and then beat with a mixer. Make sure that no water gets into the sugar mass.
You can add very finely grated lemon or orange zest to the mass, the delicacy will acquire an interesting flavor nuance.
Pour gelatin powder with a few tablespoons of cold water and leave to swell, then place on the stove. While stirring, heat the gelatin mixture until dissolved. Cool it slightly and pour it into the sugar mass in a thin stream, continuing to beat. When the mixture is fluffy, crisp white and airy, place it in a piping bag with a star nozzle. Grease a baking sheet with oil and place the marshmallows on it in the form of small rosettes. If there is no bag, spread the marshmallow mass with a spoon dipped in cold water. Let the items dry at room temperature. The finished treat should be soft, tender, but retaining its consistency well. Fasten the marshmallow halves in pairs, slightly moistening the junction with water.
The finished marshmallow can be poured over with chocolate icing. The delicacy will become more high-calorie, but very tasty. Put 200 g of dark chocolate in a saucepan, add 3 tbsp. tablespoons of cream. Instead of dark chocolate, you can use white, milk, or color flavored chocolate. While stirring, heat the mixture until the chocolate is completely dissolved. Place the marshmallow halves on a fork and gently dip into the slightly cooled chocolate. Allow excess frosting to drain, then place the marshmallows on a baking sheet or flat dish to set.
Sprinkle coconut shavings on the uncured chocolate or dab a few strokes with melted chocolate in a different shade for an even more flattering treat.
When the chocolate has hardened, heat up the rest of the glaze, turn the marshmallows over and use a brush or spoon to apply it to the bottoms. Allow the chocolate to harden and place the marshmallows on a platter.
