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Marshmallow Cream Recipe
Airiness, lightness, pleasant taste, comfortable consistency and a perfect combination with fruits and berries – these are the arguments in favor of using this cream in the summer heat. It is good as a layer in cakes, as a filler in tubes and baskets, and is useful for gluing cookies together.
Course Desserts
Cuisine French
Cook Time 20 minutes
Servings
Ingredients
Course Desserts
Cuisine French
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Soak gelatin in 25 ml of cold boiled water for 2 hours.
    Soak gelatin in 25 ml of cold boiled water for 2 hours.
  2. At the same time soak the sugar in 50 ml of cold boiled water for 2 hours.
    At the same time soak the sugar in 50 ml of cold boiled water for 2 hours.
  3. After the expiration of the sugar put on fire, boil, stirring constantly, 7-8 minutes. After that, the sugar remove from heat.
    After the expiration of the sugar put on fire, boil, stirring constantly, 7-8 minutes.
After that, the sugar remove from heat.
  4. Put gelatin in it and beat with a mixer for 10 minutes. Whipping is best at the lowest speed.
    Put gelatin in it and beat with a mixer for 10 minutes. Whipping is best at the lowest speed.
  5. Then, adding citric acid, beat for 5 minutes. After that, add the vanilla, soda and whisk for another 5 minutes. Refrigerate for 3-4 hours.
    Then, adding citric acid, beat for 5 minutes. After that, add the vanilla, soda and whisk for another 5 minutes.
Refrigerate for 3-4 hours.

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