After the vanilla marshmallows, my experiments were not over and I used a box of fresh raspberries to prepare soft pink sweet clouds with a slightly sour berry tint! And how happy I am with the result! These springy marshmallows are a must for cool fall weather. You can melt them a little in the oven or pour them into a cup of hot cocoa or thick chocolate, or you can simply leave them in the mold and cut them into cubes, and take a large spoon and eat them straight from there! That's what we did, dipping each piece in raspberry sauce :)
Berry marshmallows
Ingredients:
300 g sugar
70 g berry puree, I used raspberry
28 g gelatin
70 g berry puree
Preparation:
Dust a baking tray approximately 20 x 35 cm with powdered sugar.
Soak gelatin in cold water (57 g).
Combine sugar, 70 g of berry puree and invert sugar in a saucepan and place over medium heat. Heat to 106 degrees.
At this time, in the bowl of a mixer, mix the second part of the berry puree and invert sugar. Start whisking.
Melt the gelatin in a water bath and add to the hot syrup. Stir until smooth.
Pour the hot syrup in a thin stream into the berry-sugar mixture (which is in the mixer bowl) without stopping whisking. Beat until the mass increases in volume and cools to approximately 45 degrees.
Place marshmallows on a baking sheet and smooth out. Leave at room temperature for a day.
Remove the marshmallows from the baking sheet and turn them out onto parchment or a board sprinkled with powdered sugar. Remove the parchment from the top and cut into squares with a knife, dusting it with powdered sugar.
Dip the cubes in powdered sugar and place in a container or bag.
You can roll in starch or mix starch with powdered sugar, and do not sprinkle the baking sheet with powdered sugar, but grease it well with vegetable oil, for example, grape or coconut.
Berry Marshmallows
Ingredients:
300 g granulated sugar
70 g raspberry purre
28 g gelatine
57 ml water
70 g raspberry puree
105 g light corn (or sugar) syrup
Method:
Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.
Place the sugar, syrup and puree in a heavy-based pan. Bring to the boil and continue cooking over a high heat until it reaches 106C.
Melt the gelatin in a water bath and add to hot berry syrup.
Meanwhile, beat second part of syrup and puree with an electric whisk. Continue to beat while slowly pouring in the hot syrup from the pan. The mixture will become shiny and start to thicken. Continue whisking for 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
Dust 20x35cm baking tray. with sieved icing sugar and then spoon the marshmallow mixture over and smooth it with a wet palette knife.
Let the mixture set uncovered for at least 12 hours.
Dust a work surface with more icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife and turn it out on to the dusted surface. Cut into squares and roll in the sugar.
First, soak leaf gelatin (17 g) in a glass of ice water. If you are using powdered gelatin, soak it in 100 grams of water. 
In a saucepan, combine sugar (200 g), invert syrup (100 g, you can take corn syrup, glucose or molasses) and water (80 g). Place on medium heat. 
Check the temperature with a thermometer. It’s very difficult to do without it here, because we need syrup at a certain temperature. 
Pour the whites (110 g) into the mixer bowl. 
Start beating on low speed. Gradually add a pinch of salt and vanilla extract (2 tbsp, optional). 
When the syrup temperature is close to 100 degrees, increase the mixer speed to high. 
At this time, melt the squeezed sheet gelatin (or the entire gelatin mass of the powder) in the microwave. Pulses for 10 seconds. Only until the gelatin becomes a liquid mass. 
Pour syrup into the whites until it reaches 118 degrees. 
Then the gelatin mass. 
Continue beating until the mixer bowl comes to room temperature. By this time the mass will be thick, airy and dense. 
Transfer the mixture into the mold. I have a square frame 20x20 cm, lined with parchment, generously sprinkled with powdered sugar. You can put it in round shapes. The main thing is that you have a layer thickness of at least 2 cm. 
Gently level the top with a wet spatula or spoon. 
In a mixer bowl, combine brown sugar (165 g, white can be used) and soft butter (175 g). 
Beat on high speed for 3-5 minutes. At this time, sift soda (1/2 tsp), baking powder (1 tsp), wheat (220 g) and whole grain (220 g) flour. 
Add eggs (2 pcs) into the oil mixture. Using a paddle attachment, beat until smooth. 
Add flour mixture. 
Whisk. 
At some point the dough will begin to come together in large pieces. 
Divide it into 2 parts. Shape each into a rectangular piece. 
Wrap each in parchment and roll out to a thickness of 3-4 mm. 
Place in the freezer for 25 minutes. Then take out and cut out the cookies into any shape. 
Bake in an oven preheated to 180 degrees (top and bottom) for 8-10 minutes, until cooked and lightly crusted. 
Let the products cool. At this time, prepare die cuts slightly smaller than those used to cut out the cookies. Roll them in powdered sugar. 
Take out the marshmallows and cut out blanks from it. Constantly roll the die cut in powder. 
To connect the pieces, drop something sticky (caramel, honey, melted chocolate, jam) onto the cookies. 
Combine the pieces and serve. They can be stored in a container for a week. 
The cookies turn out very tasty, and the marshmallows are incredibly springy. 
- Chocolate cookies – 150 g
- Butter 82.5% – 35 g
- Marshmallow – 200 g
- Cream 33% – 395 g
- Dark chocolate – 180 g
Do you like bird's milk? What about all kinds of airy soufflés? Maybe marshmallows or mousse desserts? What do they have in common? Delicate airy texture, everyone has their own, but everyone loves it. It's time to discover something new. Have you noticed that there are two pastry schools - French and American. And if the former are more about beauty, aesthetics, subtlety of tastes and charm, then American desserts are classics for every day, they are very clear, simple and straightforward. Plus, Americans love versatility. Let's take marshmallows for example - a delicate, airy dessert that has dozens of uses. You can follow the advice of films about scouts and fry them over an open fire - very romantic and playful. Lovers of all things cute add it to hot cocoa, always in a wide mug with thick walls and a cute inscription on the side. Of course, you can also use it as a decor for any kind of desserts, from complex cakes to cookies. However, that's not all, marshmallow can also be an ingredient.
This means you can prepare both a large cake and small portioned cakes. You can even get something like candy if you pour the mass into a metal frame and then cut it into cubes. Lush, airy, very delicate - its texture is unlike anything you've tried before. By using the amount of chocolate you can vary its texture a little, and I will also tell you how to change its tastes.
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In order to prepare the base, we take cookies (150 g) and finely chop them into a bowl. Naturally, the most delicious cookie is Oreo. Moreover, we will grind it together with the filling, so the taste will be brighter and more interesting. But, you can use any cookies, you just have to vary the amount of butter by eye.
Pour melted butter (35 g) into the cookies. Here it is better to pour in portions. As soon as you see the crumbs become wet, stop adding butter.
If your mixer is not up to the task of crushing the cookies into crumbs, use a blender or chop them by hand.
Take a springform pan or a 16 or 18 cm ring. Place it inside acetate film, thanks to it, it will be easy for you to remove the dessert from the ring, and its sides will remain beautiful and bright. Place the ring on a board covered with cling film.
Pour in the wet Oreo crumbs and spread gently on the bottom. Place in the refrigerator until the mixture begins to stabilize. At this time we will start filling.
Prepare marshmallows (200 g) of any color and taste. I used small ones, but it’s more convenient to work with large ones (like these).
Transfer the marshmallows to a bowl, leaving room to add the other ingredients.
Microwave the marshmallows in short bursts (about 15-20 seconds). The first stage is to wait for just a slight hint that the marshmallow has begun to drown.
If you don’t have a microwave (how is that???!!), use a water bath.
Pour in heavy cream (95 g). And warm up the mass a little again. Stir it carefully each time.
Start mixing the mixture. The warmth of the marshmallows and cream should be enough to melt all the chocolate. If you realize that there are still solid particles of chocolate left, heat the mixture in the microwave. The main thing is not to overheat the mass.
At some point the mass will become almost homogeneous, but still airy. Let the mixture cool slightly, up to 40 degrees.
Whip the remaining cream (300 g) until soft peaks form.
Carefully add the chocolate mixture to the cream in several stages. Stir with a spatula, being very careful not to drop the cream.
Once you get a marbled color, add the remaining chocolate.
You will get a smooth, bright and airy mass.
Remove the pan from the refrigerator and pour in the mousse.
Slightly level the surface by rocking the pan from side to side. Don't knock the shape, as you will lose the airiness. Place the mixture in the refrigerator until the mixture hardens; this will take about two hours.
Before serving, prepare the dark chocolate ganache by heating the heavy cream (110 g, 33%).
And pour them over dark chocolate (60 g, 54.5%). Beat the mixture well with a blender. Let it cool slightly until it thickens into ketchup. Pour 2/3 of the ganache onto the surface of the dessert and spread with a spatula. The marshmallow decor will attach well to the top. Pour the remaining third on top.
- Marshmallow. This is one of the most important ingredients in this dessert. It acts as both a stabilizer and a guarantee of the pomp of the product. Finding marshmallows isn't that hard these days, but just in case, we've added to the store this item. I repeat, it will be more convenient to work with large marshmallows, and the dessert will turn out a little more tender.
To set it on fire, it is best to use a torch. But, if it is not there, turn on the oven to 200. Place the marshmallows on a baking sheet and place it on the top shelf. After 3 minutes they will begin to brown.
Chocolate.
It also stabilizes the overall mass thanks to the cocoa butter in the composition. Therefore, the ganache rule will work here: the darker the chocolate, the harsher the result. On the other hand, you can replace the dark chocolate with milk chocolate (use twice as much) or white chocolate (use three times as much). Only the dessert will become increasingly heavier - more chocolate, and less airiness.
Obviously, we need cream that can be whipped. Therefore, fat content below 33% is not suitable. But instead of cream, you can add plain milk to marshmallows. The result will remain virtually unchanged.
Cookie base.
By and large, we prepared some kind of cold cheesecake, so all the base options are suitable for our dessert. Typically this is cookie crumbs (chocolate, oatmeal, gingerbread) and a binding ingredient (melted butter, milk, etc.). Therefore, here you can dream up.
What if you use berry marshmallows instead of white ones? Instead of cream, add berry juice to the melted marshmallows. The result is a chocolate dessert with berry flavor. This is just one idea on how to diversify the outcome.
First, soak leaf gelatin (17 g) in a glass of ice water. If you are using powdered gelatin, soak it in 100 grams of water. 
In a saucepan, combine sugar (200 g), invert syrup (100 g, you can take corn syrup, glucose or molasses) and water (80 g). Place on medium heat. 
Check the temperature with a thermometer. It’s very difficult to do without it here, because we need syrup at a certain temperature. 
Pour the whites (110 g) into the mixer bowl. 
Start beating on low speed. Gradually add a pinch of salt and vanilla extract (2 tbsp, optional). 
When the syrup temperature is close to 100 degrees, increase the mixer speed to high. 
At this time, melt the squeezed sheet gelatin (or the entire gelatin mass of the powder) in the microwave. Pulses for 10 seconds. Only until the gelatin becomes a liquid mass. 
Pour syrup into the whites until it reaches 118 degrees. 
Then the gelatin mass. 
Continue beating until the mixer bowl comes to room temperature. By this time the mass will be thick, airy and dense. 
Transfer the mixture into the mold. I have a square frame 20x20 cm, lined with parchment, generously sprinkled with powdered sugar. You can put it in round shapes. The main thing is that you have a layer thickness of at least 2 cm. 
Gently level the top with a wet spatula or spoon. 
In a mixer bowl, combine brown sugar (165 g, white can be used) and soft butter (175 g). 
Beat on high speed for 3-5 minutes. At this time, sift soda (1/2 tsp), baking powder (1 tsp), wheat (220 g) and whole grain (220 g) flour. 
Add eggs (2 pcs) into the oil mixture. Using a paddle attachment, beat until smooth. 
Add flour mixture. 
Whisk. 
At some point the dough will begin to come together in large pieces. 
Divide it into 2 parts. Shape each into a rectangular piece. 
Wrap each in parchment and roll out to a thickness of 3-4 mm. 
Place in the freezer for 25 minutes. Then take out and cut out the cookies into any shape. 
Bake in an oven preheated to 180 degrees (top and bottom) for 8-10 minutes, until cooked and lightly crusted. 
Let the products cool. At this time, prepare die cuts slightly smaller than those used to cut out the cookies. Roll them in powdered sugar. 
Take out the marshmallows and cut out blanks from it. Constantly roll the die cut in powder. 
To connect the pieces, drop something sticky (caramel, honey, melted chocolate, jam) onto the cookies. 
Combine the pieces and serve. They can be stored in a container for a week. 
The cookies turn out very tasty, and the marshmallows are incredibly springy. 