Marshmallow turns lush, delicate and fragrant. When you add pureed creamy beans marshmallow becomes less sugary-sweet, gets a nice structure that you will feel when you bite dessert. And also we enrich the sweet useless product for an organism with the content of vegetable protein.
Instructions
- Beans boil 1 hour.
- Remove the skins and puree them in a blender. The mass of this class is obtained gentle, creamy.
- The sugar and water combine and boil for approximately 20 minutes on medium heat until the emergence of large bubbles, but not digestible.
- Add beet juice (I use it to get a soft pink shade of marshmallow).
- Begin whisking immediately after removing from heat, add in the soaked and dissolved gelatine.
- After 5 minutes of whipping, enter the chopped beans and continue to whisk.
- Beat 20 min. to increase the weight and thick.
- Make using a pastry bag and nozzle. Leave to lie down and freeze for 20 minutes.
- In pairs we glue, we roll in sugar (at will, it is possible not to do it).
- Bon appetit.
