The first snow has fallen outside: light white snowflakes float across the sky and fall to the ground, like ballerinas bowing. What a pity that you can’t take fluffy snow home and admire it while sitting in front of the fireplace in the evening.

... And here you can! True, our snowflakes are pale pink, sweet and not at all cold.

Raspberry marshmallows from Andy Chef

Sometimes I find a mood when I want something tender, pink and thoughtful. It’s not clear what might fit the description, but it’s definitely something magical. HBS invites you to visit the food blog and watch how he makes a little pink miracle - raspberry marshmallows. If you wish, you can repeat it at home, because the recipe is not at all complicated.

First of all, the maestro prepares raspberry puree, for which he combines raspberries and sugar in a saucepan and cooks them for 2-3 minutes, and then strains the puree through a sieve to get rid of the seeds.

The second step Andy Chef soaks the gelatin sheets in cold water. While the gelatin is taking a bath, our chef combines half the raspberry puree, corn syrup and sugar in a saucepan and heats them to 110 degrees. Then, transferring the mixture to a tall bowl, he adds the gelatin and, once it has dissolved, more raspberry puree and corn syrup. Now everything needs to be thoroughly beaten. Continuing to whisk, Andy Chef pours the syrup from the saucepan in a thin stream.

He pours the mixture, which has lightened and increased in volume, into a mold, sprinkles it with powdered sugar and leaves it for three hours. When the marshmallow has hardened, all that remains is to cut it into small squares and place it on a beautiful dish.

Marshmallow is an airy and incredibly tasty sweet that adults and children are always happy about. And the coolest thing about this marshmallow recipe is that it’s super easy and cheap! This is exactly the case when a culinary masterpiece comes out of practically nothing, and a LOT of it. From the specified amount of ingredients you will get a large dish of white airy sweets. Therefore, if you have a children’s party or a crowded party coming up, don’t forget to include marshmallows in the list of treats. You'll see how in demand this sweetness will be! So, I’m telling you the simplest recipe for making marshmallows at home.

Ingredients:

• 20 gr. gelatin
• 400 ml. water
• 1.5 cups sugar
• 1 tsp vanilla sugar
• 1 tsp lemon juice (optional)
• 100 gr. coconut flakes (optional)

• Since one of the main ingredients marshmallow is gelatin, which requires time to harden, we prepare this dessert in advance, preferably the day before a holiday or children's birthday.
• So let's get started. We measure out 2 tablespoons of gelatin (20 g.) I have gelatin in 10 g bags. in each bag.

• Pour in 200 ml gelatin. water. Stir, leaving the gelatin to swell. First, read on the packaging how long it takes for gelatin to swell. It is clear that to make marshmallows it is better to buy gelatin, which does not require much time to swell. Usually 10-15 minutes is enough.

• Pour 200 ml into a saucepan. clean water, add 1.5 cups of sugar to the water. Stirring, bring the mixture to a boil, cook the syrup for 10 minutes, turn off the heat.

• Pour the gelatin mass into the hot syrup. Stir until the gelatin is completely dissolved. If the gelatin does not dissolve well, the mixture can be heated, but this is usually not necessary.

• Pour the mixture into a large jug or large saucepan, in which it will be convenient for us to beat the gelatin mass (the blender glass is too small for this).
• Let the mixture cool to room temperature. This is where it’s important not to miss a beat. The mixture should become cold, but not completely frozen.
• While the mixture cools, prepare the mold. A rectangular shape or shapes work best. I have a small baking tray measuring 35x28cm. and 4 cm high. But you can use any shape.
• Grease the sides of the pan with butter, and be sure to place parchment on the bottom of the pan. This is done to make the frozen marshmallow easier to remove from the mold. By the way, it is advisable to put the mold in the refrigerator so that it cools, then the gelatin mass will set faster.
• But now the most interesting thing is that we will obtain a white and airy mass from a transparent liquid. To do this, take the completely cooled gelatin mass and start beating with a mixer or blender, using a broom attachment.

• The mixture literally immediately begins to lighten and increase in volume. But despite the quick result, beat the gelatin mass for at least 10-15 minutes. We beat well not only so that it is filled with air bubbles and becomes airy. It is important that the gelatin is distributed evenly throughout the entire volume of the mixture.
• Add vanilla sugar to the mixture, squeeze out a little lemon juice. Add lemon juice as desired; lemon removes excess sweetness.

• Take the cooled pan out of the refrigerator and pour the creamy mixture into it. Place the mold in the refrigerator overnight.

• When the gelatin has hardened properly, remove the soufflé from the mold. To ensure everything goes without a hitch, we proceed as follows:
  - run a knife around the perimeter of the mold to separate the frozen marshmallow from the sides of the mold;
  - sprinkle the surface with coconut flakes or a mixture of starch and powdered sugar (so that the marshmallow does not stick when turned over);
  - cover the mold with a cutting board, and then turn the entire structure over so that the soufflé ends up on the board;
  - remove the form;
  - carefully remove the parchment.

• Using a thin sharp knife, cut the marshmallow into cubes or as you like. To prevent the knife from sticking, periodically wet the knife in water.

• Then roll the mini marshmallows in coconut flakes. You can roll them individually, but it is much faster and easier to pour the shavings into a large bag, put some of the cubes there, close the bag and, shaking, simultaneously roll all the pieces in it in the shavings. Roll the next portion of marmushki in the same way.

• By the way, you can roll the pieces in a mixture of powdered sugar and corn starch, making the proportion 1:1. But I must say that marshmallows in coconut flakes turn out more delicious and unusual.

• Place the marmushki on a dish and serve. That's all, as you can see, making marshmallows at home is not at all difficult. Store at room temperature, preferably in a tightly closed box.
• When preparing marshmallows, you can add a little cocoa to the whipped mixture, then you will get very tasty and unusual chocolate candies.

Marshmallows can be consumed as an independent dessert, decorated with cakes, roasted over a fire, and in hot drinks they turn into the most delicate caramel foam.

Ingredients:

Invert (or corn) syrup (invert syrup recipe included) - 160 g
Powdered gelatin - 25 g
Sugar - 400 g
Water - 200 g
Salt - ¼ tsp.
Vanilla extract (or vanillin) - 1 tsp.
Mixture of powdered sugar and starch 1:1 for rolling

Invert syrup:

Sugar - 175 g
Water - 75 g
Citric acid - 1 g
Soda - a pinch

Preparation:

1. First, let's prepare invert syrup. The amount of ingredients is given for one serving of marshmallows, but you can safely increase it four times, since you will be preparing vanilla clouds many times! The syrup stores well in a jar or container at room temperature.
2. Pour sugar, citric acid into a saucepan with a thick bottom, add water. Boil. Cover the saucepan tightly with a lid and simmer over low heat for 45 minutes. The syrup should be pourable, but not viscous. Cool slightly and add soda dissolved in 1 dessert spoon of water. Foam forms. After 5-10 minutes, the foam will subside and the syrup is ready. When hot, it will be almost colorless, but when it cools down, it will become this magical golden color!
3. Let's go directly to the marshmallows. Soak gelatin in 100 g of water. When the gelatin swells, heat it until completely dissolved (temperature no higher than 60C!). Set the heated gelatin aside.
4. Mix sugar, invert syrup, salt and water in a saucepan. Stirring constantly, bring to a boil. Boil over low heat, without stirring, until the temperature reaches 110C (about 8 minutes).
5. Prepare in advance a pastry bag with a 10-12 mm round nozzle and baking paper or silicone mats greased with vegetable oil for marshmallow strips, which we will then cut into beautiful small pieces.
6. At low mixer speed, begin to beat the dissolved gelatin. Without stopping whisking, slowly pour the hot syrup down the side of the bowl, so that the syrup does not get on the whisk.
7. Gradually increase speed to maximum. When the mass begins to increase in volume, add vanilla essence. Beat for another 15 minutes until the mixture becomes fluffy and very dense.
8. Immediately transfer the mixture into a pastry bag and squeeze strips onto the paper along the entire length of the paper and leave to harden for several hours.
9. After at least 3 hours, remove the strips from the paper and roll in a mixture of powdered sugar and starch.
10. Then cut into 1.5 cm pieces with scissors and roll again in a mixture of powdered sugar and starch. It's best to cut directly into the bowl with the sprinkles so they don't stick together. Store in a closed container at room temperature.

The French name for marshmallow is Guimauve. This is an easy-to-prepare airy dessert that can serve as a stand-alone treat or serve as a decoration for cakes or pastries.

One of the main ingredients is invert sugar. It does not contain any color, smell and does not add additional flavor. This type of sugar is only important for the overall structure of the dessert. If you could not find this ingredient, you can replace it with honey - but be prepared for the aroma and taste to be felt.

Recipe and photos from my training.

Ingredients:
300 g sugar
70 g berry puree (any)
105 g invert sugar or honey
28 g gelatin
57 g water (for gelatin)
70 g berry puree (optional)
105 g invert sugar or honey (optional)

Preparation:

Place a silicone mat on a baking sheet, place a metal frame on it, the size of the baking sheet itself, well greased with grape seed oil or some other oil, odorless and tasteless. If there is no such frame, you can use a baking dish, but also generously greased.

In a small saucepan, heat the first berry puree with invert (or honey) and regular sugar to 106C.

At this time, start beating the second part of invert sugar (or honey) and berry puree in a food processor.

Soak the gelatin in cold water (57 g) and let it swell. Then melt in a water bath. Add to hot fruit and sugar syrup, stir until combined.

Pour the syrup in a thin stream into a food processor, where you beat the invert sugar with the fruit puree.

Continue beating until the mass is visually transformed and cools to a temperature of 45C.

Distribute the finished air mass into the mold and leave at room temperature for a day.

In the morning, grease parchment paper well with butter and sprinkle with sugar. Flip the finished marshmallow over it and remove from the mold. Wipe the knife with oil or heat it in hot water and cut into small cubes. Roll each cube in sugar.

In large confectionery shops and schools, including, a special device with thin strings is used to cut such a delicate dessert as marshmallow.

To make sugar colored, add food coloring and a few drops of any white strong alcohol to regular sugar. Rub with your hands until the color is uniform.

Store at room temperature in a sealed container.

Enjoy your tea!