Marshmallow Fruit

Home marshmallows You can cook your favorite marshmallows yourself 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!

Home marshmallows You can cook your favorite marshmallows yourself 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!

Ingredients:

• 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.

Instructions

• 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 pour hot gelatine syrup with a very thin trickle into a 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, immerse the whipped mass into ice water. Beat further until the mass is completely cooled. Caution: We take large containers in advance, since 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 a culinary bag with any nozzle. Plant 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. We need to work slowly, as the marshmallow is sticky and very tender. Bon Appetit!