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.
|Cook Time||55 minutes|
- 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.
- 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.
- 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.