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 "Marshmallow" Pies Recipe
Marshmallows are only in the name. I found this recipe in a magazine. The dessert turns out to be very delicate and airy.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Raspberry season, and this dessert came in handy. Leave 300 g of raspberries in the freezer and freeze. I did it overnight. leave 100 g for the filling and decoration.
    Raspberry season, and this dessert came in handy. Leave 300 g of raspberries in the freezer and freeze. I did it overnight. leave 100 g for the filling and decoration.
  2. Defrost the raspberries. Put gelatin in a glass and pour raspberry juice to 1/2 cup. If someone likes a denser texture, then increase the amount of gelatin to 2 tablespoons.
    Defrost the raspberries. Put gelatin in a glass and pour raspberry juice to 1/2 cup. If someone likes a denser texture, then increase the amount of gelatin to 2 tablespoons.
  3. Rub the raspberries through a sieve. Add sugar to the puree and boil until thickened. Since we poured the juice into the gelatin, it took me 5 minutes. Do not throw away the cake, it will still be useful to us.
    Rub the raspberries through a sieve. Add sugar to the puree and boil until thickened. Since we poured the juice into the gelatin, it took me 5 minutes. Do not throw away the cake, it will still be useful to us.
  4. It took 30 minutes, and our gelatin swelled. Now put it in the microwave for 10 seconds. Mix thoroughly. The gelatin should completely dissolve.
    It took 30 minutes, and our gelatin swelled. Now put it in the microwave for 10 seconds. Mix thoroughly. The gelatin should completely dissolve.
  5. Beat the cooled whites into a strong foam, add raspberry puree, lemon juice, continuing to beat, pour in gelatin. Beat for another 3-5 minutes, until a fluffy mass is formed.
    Beat the cooled whites into a strong foam, add raspberry puree, lemon juice, continuing to beat, pour in gelatin. Beat for another 3-5 minutes, until a fluffy mass is formed.
  6. Put the jelly-like mass into 1/2 molds. Lay out fresh raspberries and pour to the top. Garnish with raspberries. Refrigerate for 2-3 hours. In order to remove the cakes from the mold, I put them in hot water for a few seconds.
    Put the jelly-like mass into 1/2 molds. Lay out fresh raspberries and pour to the top. Garnish with raspberries. Refrigerate for 2-3 hours. In order to remove the cakes from the mold, I put them in hot water for a few seconds.
  7. This dessert was just right.
    This dessert was just right.
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