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Marshmallow Cream Recipe
Dear cooks, many of you know these springy marshmallows. Many people know how to cook them. We have different types of this delicacy on our site. The classic version is prepared on water, there are fruit options prepared on the basis of juice, there is a chocolate version... I also suggest making a very delicious marshmallow from cream.
Cook Time 55 minutes
Servings
Ingredients
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. Given that the finished mass is very quickly set, it is necessary to immediately prepare the container for the formation of a layer of marshmallows. In this recipe, I will show you three ways to use cream marshmallow.
    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. Given that the finished mass is very quickly set, it is necessary to immediately prepare the container for the formation of a layer of marshmallows. In this recipe, I will show you three ways to use cream marshmallow.
  2. Gelatin pour 80 ml of cream and leave to swell. This is how gelatin looks swollen in rich cream.
    Gelatin pour 80 ml of cream and leave to swell. This is how gelatin looks swollen in rich cream.
  3. From sugar and 100 ml of cream, cook the syrup. On a low heat, heat the cream with sugar until the grains dissolve, then bring to an active boil.
    From sugar and 100 ml of cream, cook the syrup. On a low heat, heat the cream with sugar until the grains dissolve, then bring to an active boil.
  4. When the syrup just begins to boil, put the swollen gelatin in the microwave and melt. It takes me 20 seconds at 850 watts.
    When the syrup just begins 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 by pouring in the melted gelatin.
    Remove the syrup from the heat and start whipping it by 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 on the whisk, we introduce baking powder and vanilla. Adding baking powder makes the mass more airy, but if you do not add baking powder, the mass will be more viscous after solidification.
    At the stage when the mass begins to wind on the whisk, we introduce baking powder and vanilla. Adding baking powder makes the mass more airy, but if you do not add baking powder, the mass will be more viscous after solidification.
  8. Whisk until the mass is well wrapped on the whisk and creep up. Marshmallow mass is ready.
    Whisk until the mass is well wrapped on the whisk and creep up. Marshmallow mass is ready.
  9. The first option where I suggest applying this dessert is a cake. The split ring is covered with an acetate film or cut folders. Form the cake at your discretion. In my case, this is peanuts with biscuit scraps ground in a blender and combined with condensed milk and butter. The film is slightly moistened with water or a very thin layer of vegetable oil. On top of the cake, pour the marshmallow mass and send it to the refrigerator to solidify for a couple of hours. My ring diameter is 18 cm. The resulting layer of marshmallow is approximately 4 cm thick.
    The first option where I suggest applying this dessert is a cake. The split ring is covered with an acetate film or cut folders. Form the cake at your discretion. In my case, this is peanuts with biscuit scraps ground in a blender and combined with condensed milk and butter. The film is slightly moistened with water or a very thin layer of vegetable oil. On top of the cake, pour the marshmallow mass and send it to the refrigerator to solidify for a couple of hours. My ring diameter is 18 cm. The resulting layer of marshmallow is approximately 4 cm thick.
  10. After solidification, remove the ring and film. Then decorate the cake at your discretion.
    After solidification, remove the ring and film. Then decorate the cake at your discretion.
  11. You can also pour the marshmallow mass into a bowl covered with food wrap, which is greased with vegetable oil. So that the oil layer was minimal, I wipe the urine 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 food wrap, which is greased with vegetable oil. So that the oil layer was minimal, I wipe the urine 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 the palm to the palm, so that the excess starch crumbles.
    Each piece of marshmallow is dipped in starch. Then we throw a piece from the palm to the palm, so that the excess starch crumbles.
  13. Put it on a plate. Bon appetit
    Put it on a plate. Bon appetit

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