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 Marshmallow "Lemon" Recipe
A very tasty, delicate dessert, more like a souffle, with the aroma of lemon and vanilla. You can just eat it, or you can make layers of this marshmallow in cakes and pastries.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. That's the kind of dry jelly I had. But it can be with any other taste that you like.
    That's the kind of dry jelly I had. But it can be with any other taste that you like.
  2. Soak the gelatin in 100 ml of cold boiled water to swell.
    Soak the gelatin in 100 ml of cold boiled water to swell.
  3. Mix sugar and dry jelly, pour 100 ml of boiling water and mix well until completely dissolved. Heat the swollen gelatin over the fire, but do not bring it to a boil, and pour it into the lemon-sugar liquid, mix. 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 over the fire, but do not bring it to a boil, and pour it into the lemon-sugar liquid, mix. Beat with a mixer for 15 minutes.
  4. After 5-7 minutes, thick foam will begin to form.
    After 5-7 minutes, thick foam will begin to form.
  5. After 15 minutes, add citric acid and whisk for another 5 minutes.
    After 15 minutes, add citric acid and whisk for another 5 minutes.
  6. Every minute while the dessert is being prepared, the mass will become lighter and more magnificent.
    Every minute while the dessert is being prepared, the mass will become lighter and more magnificent.
  7. Pour the finished mass into a mold covered with baking paper. Put it on for 3-4 hours in the cold. I left for the night.
    Pour the finished mass into a mold covered with baking paper. Put it on for 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 put it on a sheet of paper, also sprinkled with powdered sugar.
    Take out the finished souffle, sprinkle it with powdered sugar mixed with vanilla, and put it on a sheet of paper, also sprinkled with powdered sugar.
  9. We remove the paper and cut our dessert into cubes. The knife is pre-lubricated with odorless vegetable oil.
    We remove the paper and cut our dessert into cubes. The knife is pre-lubricated with odorless vegetable oil.
  10. Delicious, tender and smells like lemon! You can eat like this, and for storage it is necessary to roll each cube in powdered sugar and dry at room temperature.
    Delicious, tender and smells like lemon! 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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