The Best Delicacy: Fruit Marshmallow (Zephyr) For Sweet Tooth
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Fruit marshmallow (zephyr) is a popular delicacy known to mankind for a very long time. In ancient Greece, it was believed that his recipe was presented to people by the god of the western wind Zephyr, and the dessert was named after him. True, in those gray times it was prepared by mixing bee honey and plant marsh mallow, which acted as a thickener.
Everything is easier today. All you need is sugar and gelatin. And also – a little fruit, if you want an unusual taste. Coconut flakes, grated chocolate, chopped nuts are suitable for decoration.
The airy delicacy prepared according to the recipe below will have a delicate raspberry hue and the alluring aroma of a delicious summer berry. And the process of its preparation will take you no more than half an hour. A delicious, natural marshmallow is being prepared from a minimum amount of the simplest ingredients.
Ingredients
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Nutrients
Calories
161.86
161.86
Carbohydrates
34.95
34.95
Fat
0.25
0.25
Protein
4.45
4.45
Step by step method
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Step 1
We prepare gelatin in advance by soaking it in the specified amount of clean water.
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Step 2
Boil the berry slightly, then grind it into a pulp through a fine sieve.
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Step 3
In a saucepan, mix the raspberry puree with sugar, stir, bring to a boil, then remove the sweet mass from the heat.
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Step 4
When the raspberry puree has cooled, add the swollen gelatin to it, mix thoroughly until we get a homogeneous mass. Now you need to beat the raspberry-gelatin mixture with a mixer for at least 15 minutes until it looks like a soft airy mousse.
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Step 5
We cover the form with foil so that it covers the bottom and slightly goes beyond the sides. You can take a silicone mold by lubricating it with vegetable oil. Pour the future marshmallow into a mold and send it to the refrigerator overnight (8-10 hours) to solidify.
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Step 6
Now the marshmallow is ready, it can be taken out of the mold, cut into portioned pieces, decorated with nuts, coconut, chocolate and served.
Tips & variations
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Choose a dry and cool place to store homemade marshmallows.
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To prevent marshmallows from sticking together, roll them in powdered sugar.
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If you replace about ¼ of the sugar with molasses, the life of homemade marshmallows will last about a week. And the middle of even a dried dessert will be soft and airy.
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The key to the perfect marshmallow shape is long and continuous whipping. In this matter, it is strictly forbidden to go on about your own laziness. The required time for whipping the ingredients at each stage is absolutely not in vain.
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You can give marshmallows a bright and interesting color using ordinary food coloring.
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To form a thin crust on the marshmallow, it must be dried at room temperature for a day.
Angel98
I cooked marshmallows according to this recipe. It turns out very tender, moderately sweet (not cloying). Useful and very tasty, the family appreciated)