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Print Recipe
Marshmallow "Lemon" Recipe
Very tasty, delicate dessert, more like a souffle, with the aroma of lemon and vanilla. You can just eat, and you can make this marshmallow interlayers in cakes and pastries.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Here is a dry jelly I had. But can be with any other taste, what you likes.
    Here is a dry jelly I had. But can be with any other taste, what you likes.
  2. Soak gelatin in 100 ml of cold boiled water for swelling.
    Soak gelatin in 100 ml of cold boiled water for swelling.
  3. Mix sugar and dry jelly, pour 100 ml of boiling water and mix well until completely dissolved. Heat the swollen gelatin on the fire, but do not boil, and pour into the lemon-sugar liquid, stir. Beat with a mixer for 15 minutes.
    Mix sugar and dry jelly, pour 100 ml of boiling water and mix well until completely dissolved. Heat the swollen gelatin on the fire, but do not boil, and pour into the lemon-sugar liquid, stir. Beat with a mixer for 15 minutes.
  4. After 5-7 minutes, a thick foam will begin to form.
    After 5-7 minutes, a thick foam will begin to form.
  5. After 15 minutes, add citric acid and beat for another 5 minutes.
    After 15 minutes, add citric acid and beat for another 5 minutes.
  6. With every minute, while preparing the dessert, the mass will become lighter and more luxuriant.
    With every minute, while preparing the dessert, the mass will become lighter and more luxuriant.
  7. Pour the finished mass into a mold, lined with baking paper. Put on 3-4 hours in the cold. I left for the night.
    Pour the finished mass into a mold, lined with baking paper. Put on 3-4 hours in the cold. I left for the night.
  8. Take out the finished souffle, sprinkle it with powdered sugar, mixed with vanilla, and turn on a sheet of paper, also sprinkled with powdered sugar.
    Take out the finished souffle, sprinkle it with powdered sugar, mixed with vanilla, and turn on a sheet of paper, also sprinkled with powdered sugar.
  9. Remove the paper and cut our dessert into cubes. The knife is pre-lubricated with vegetable oil odourless.
    Remove the paper and cut our dessert into cubes. The knife is pre-lubricated with vegetable oil odourless.
  10. Tasty, tender and lemon smell! You can eat like this, and for storage it is necessary to roll each cube in powdered sugar and dry at room temperature.
    Tasty, tender and lemon smell! You can eat like this, and for storage it is necessary to roll each cube in powdered sugar and dry at room temperature.

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