Marshmallow
Making marshmallow at home has been a fix-it idea for me. I like to eat this chewy marshmallow once in a while, but industrial marshmallows are mostly made with water, gelatin and coloring and flavoring. Nina Tarasova published this recipe from the French school ENSP in her blog, but I was stopped by the lack of trimoline (invert sugar). Now it can be easily bought in online stores in Kiev, and then everything is simple and not long – whipped and waited until it hardens.
By the way, honey – is a natural invert sugar, so if you have not found trimoline, you can safely use honey, but do not forget that it will give its aroma and taste to the dessert (unlike trimoline, which has neither taste nor smell). Berry puree can be used any, I made it myself – chopped black currant berries with a blender and passed through a sieve to get rid of the seeds. And look how wonderful the color is!
Composition:
- sugar - 300 gr.
- berry puree - 70 gr.
- inverted sugar (trimoline) or honey - 105 gr.
- gelatin - 28 gr.
- water (for gelatin) - 57 gr.
- berry puree (II) - 70 gr.
- inverted sugar (trimoline) or honey (II) - 105 g.
Preparation of marshmallow:
Place a silicone mat on a baking tray, on it place a metal frame, the size of the tray itself, well greased with grape seed oil or other odorless and tasteless oil. I simply placed a silicone mat in the tray, slightly smaller than the mat, and greased it with grapeseed oil.
In a saucepan, heat the first batch of berry puree with sugar and trimoline to 106 degrees.
At this time, start whipping the second part of the trimoline and the second berry puree in a food processor.
Soak the gelatine in 57g of cold water and let swell. I used powder gelatin TM «Dr.Oetker», as it is difficult to soak leaf gelatin in such amount of water.
Then melt the gelatin in the microwave, but don't boil it! (You can melt it in a water bath). Add two spoonfuls of the hot berry syrup to the gelatin, mix thoroughly and pour everything back into the hot berry syrup and stir to combine.
Pour the hot syrup into the food processor in a thin stream without stopping to whisk.
Whisk until visually transformed and cooled to 45 degrees.
Whisk until the mixture is visually transformed and cooled to 45 degrees.
Spread the finished air mass gently over the silicone mat in the mold and leave at room temperature for 24 hours.
The next day, sprinkle parchment paper with sugar and invert the finished marshmallow onto it, then gently separate from the mat.
Wipe a knife with oil or heat in hot water and cut the marshmallow into small cubes. I found it easy to slice with a round pizza cutter.
And then cut the marshmallow into small cubes.
Dip each cube in sugar. I dipped in plain sugar, as I'm not a fan of using coloring, even the safest ones. But for brightness, you can color the sugar with food coloring. To do this, add a water-soluble food coloring and a few drops of any white strong alcohol to the ordinary sugar and rub it with your hands until the color is homogeneous.
Store at room temperature in a sealed container.
Have a good appetite!
