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 Marshmallow Cream Recipe
Dear cooks, many of you know this elastic marshmallow. Many people know how to cook them. Our website presents different types of this delicacy. The classic version is prepared on water, there are fruit options prepared on the basis of juice, there is a chocolate option... I also suggest making a very delicious marshmallow from cream.
Course Desserts Dishes, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Desserts Dishes, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients. Cream (in my case 33%, but you can use any fat content and even milk) is divided into two containers. For sugar 100 ml, for gelatin 80 ml. Considering that the finished mass sets very quickly, it is necessary to immediately prepare a container for the formation of a marshmallow layer. In this recipe, I will show you three ways to use creamy marshmallows.
    Prepare the ingredients. Cream (in my case 33%, but you can use any fat content and even milk) is divided into two containers. For sugar 100 ml, for gelatin 80 ml. Considering that the finished mass sets very quickly, it is necessary to immediately prepare a container for the formation of a marshmallow layer. In this recipe, I will show you three ways to use creamy marshmallows.
  2. Gelatin pour 80 ml of cream and leave to swell. This is what gelatin looks like, swollen in thick cream.
    Gelatin pour 80 ml of cream and leave to swell. This is what gelatin looks like, swollen in thick cream.
  3. Prepare syrup from sugar and 100 ml of cream. On low heat, heat the cream with sugar until the grains dissolve, then bring to an active boil.
    Prepare syrup from sugar and 100 ml of cream. On low heat, heat the cream with sugar until the grains dissolve, then bring to an active boil.
  4. When the syrup just starts to boil, put the swollen gelatin in the microwave and melt. It takes me 20 seconds at 850 watts.
    When the syrup just starts to boil, put the swollen gelatin in the microwave and melt. It takes me 20 seconds at 850 watts.
  5. Remove the syrup from the heat and start whipping it, pouring in the melted gelatin.
    Remove the syrup from the heat and start whipping it, pouring in the melted gelatin.
  6. Gradually, the mass begins to thicken, becomes lush and lighter.
    Gradually, the mass begins to thicken, becomes lush and lighter.
  7. At the stage when the mass begins to wind up on the whisk, we introduce baking powder and vanillin. Adding baking powder makes the mass more airy, but if you do not add baking powder, then after solidification the mass will be more viscous.
    At the stage when the mass begins to wind up on the whisk, we introduce baking powder and vanillin. Adding baking powder makes the mass more airy, but if you do not add baking powder, then after solidification the mass will be more viscous.
  8. Beat until the mass is well wrapped on the corolla and rises up. The marshmallow mass is ready.
    Beat until the mass is well wrapped on the corolla and rises up. The marshmallow mass is ready.
  9. The first option where I propose to serve this dessert is a cake. The split ring is covered with an acetate film or split folders. Form the cake at your discretion. In my case, it's peanuts with biscuit crumbs, crushed in a blender and mixed with condensed milk and butter. The film is slightly moistened with water or a very thin layer of vegetable oil. Pour the marshmallow mass over the cake and send it to freeze in the refrigerator for a couple of hours. The diameter of my ring is 18 cm. The resulting marshmallow layer should be about 4 cm thick.
    The first option where I propose to serve this dessert is a cake. The split ring is covered with an acetate film or split folders. Form the cake at your discretion. In my case, it's peanuts with biscuit crumbs, crushed in a blender and mixed with condensed milk and butter. The film is slightly moistened with water or a very thin layer of vegetable oil. Pour the marshmallow mass over the cake and send it to freeze in the refrigerator for a couple of hours. The diameter of my ring is 18 cm. The resulting marshmallow layer should be about 4 cm thick.
  10. After solidification, remove the ring and the film. Then decorate the cake on your own.
    After solidification, remove the ring and the film. Then decorate the cake on your own.
  11. You can also pour the marshmallow mass into a bowl covered with cling film, which is lubricated with vegetable oil. To minimize the oil layer, I wipe the washcloth in vegetable oil and lubricate the film with it. Let the mass freeze in the refrigerator for a couple of hours. Remove from the bowl, remove the film and cut the marshmallow bar into pieces.
    You can also pour the marshmallow mass into a bowl covered with cling film, which is lubricated with vegetable oil. To minimize the oil layer, I wipe the washcloth in vegetable oil and lubricate the film with it. Let the mass freeze in the refrigerator for a couple of hours. Remove from the bowl, remove the film and cut the marshmallow bar into pieces.
  12. Each piece of marshmallow is dipped in starch. Then we throw a piece from palm to palm so that the excess starch crumbles.
    Each piece of marshmallow is dipped in starch. Then we throw a piece from palm to palm so that the excess starch crumbles.
  13. Put it on a plate. Enjoy your meal
    Put it on a plate. Enjoy your meal
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