Marshmallow with Beans Recipe
Marshmallows turn out lush, tender and fragrant. When you add mashed creamy legumes, marshmallows become less sugary-sweet, acquire a pleasant structure that you will feel when taking a bite of dessert. And also enrich the sweet, useless for the body product with vegetable protein content.
Servings 10
Cook Time 120 minutes
Instructions
- Cook the beans for 1 hour.
- Peel and chop them in a blender. The mass of this variety turns out to be tender, creamy.
- Mix sugar and water and boil for about 20 minutes over medium heat until large bubbles appear, but not digestible.
- Add beetroot juice (I use it to get a soft pink shade of marshmallows).
- Start whipping immediately after removing from heat, add soaked and dissolved gelatin.
- After 5 minutes of whipping, add the chopped beans and continue whipping.
- Beat for 20 minutes . to increase the mass and density.
- Make it with a pastry bag and a nozzle. Leave to lie down and freeze for 20 minutes.
- Glue together in pairs, roll in sugar (if desired, you can not do this).
- Enjoy your meal.