Marshmallow
Marshmallow is a light, delicate and airy dessert. It pairs perfectly with cocoa. The cooking process is not complicated, however it requires a certain skill and attentiveness. The key point is the correct preparation of the syrup. Potato starch may be used instead of corn starch, but the former has a more neutral taste.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- sugar 400 g
- water 200 ml
- gelatin 30 g
- sugar 150 g
- water 60 ml
- 1/4 tsp citric acid
- powdered sugar 50 g
- corn starch 50 g
Instructions
Syrup Preparation
Step 1 of 15
Mix sugar with hot water and bring the mixture to a boil.
Step 2 of 15
Stir in citric acid.
Step 3 of 15
Cook for 20–25 minutes (if you have a kitchen thermometer — until it reaches 107–108 degrees).
Step 4 of 15
Pour 100 ml water over the gelatin and leave for 10 minutes.
Step 5 of 15
Heat the gelatin almost to a boil, but do not let it boil, then remove from heat.
Step 6 of 15
Add sugar to 200 ml water.
Step 7 of 15
Pour in the prepared syrup.
Step 8 of 15
Cook the mixture for 10 minutes.
Step 9 of 15
Beat the gelatin.
Step 10 of 15
Carefully pour the hot syrup down the sides of the bowl, continuing to beat until a fluffy mixture is obtained (the process took about 15 minutes).
Step 11 of 15
Prepare a baking pan (size 20×30 cm) by lining it with film or greasing it with vegetable oil. Transfer the mixture there, smooth it out and place in the refrigerator for 6–8 hours.
Step 12 of 15
Combine powdered sugar with starch.
Step 13 of 15
Dust the surface where the set dessert is placed with the mixture.
Step 14 of 15
Cut into cubes.
Step 15 of 15
Coat each piece in the mixture of powdered sugar and starch.