Lemon Marshmallow
4 servings
40 minutes
Lemon zephyr is a delicate dessert with an airy texture and refreshing tartness. This type of zephyr is inspired by classic European confectionery traditions, where citrus notes add a special piquancy to sweets. During preparation, the mixture of sugar, jelly, and gelatin transforms into a light soufflé that gradually acquires a light hue and fluffiness. After setting, it is cut into cubes and dusted with vanilla powdered sugar, creating a harmonious blend of sweetness and tartness. Lemon zephyr pairs perfectly with tea or coffee, complementing them with its refined taste. It can be served as an exquisite treat at celebrations or simply enjoyed in a cozy home setting.
1
Soak the gelatin in 100 ml of cold boiled water to swell.
- Gelatin: 20 g
- Water: 200 ml
2
Mix sugar and dry jelly, pour in 100 ml of boiling water, and stir well until fully dissolved. Heat the swollen gelatin over the fire, but do not boil, and pour it into the lemon-sugar liquid, mixing well. Whip with a mixer for 15 minutes. After about 5-7 minutes, a thick foam will start to form.
- Sugar: 100 g
- Water: 200 ml
3
After 15 minutes, add citric acid and whip for another 5 minutes.
- Citric acid: pinch
4
With each minute while the dessert is being prepared, the mass will become lighter and fluffier.
5
Pour the prepared mixture into a form lined with baking paper. Place it in the refrigerator for 3-4 hours. I left it overnight.
6
Take the ready soufflé, sprinkle it with powdered sugar mixed with vanillin, and turn it onto a sheet of paper also dusted with powdered sugar.
- Powdered sugar: 3 g
- Vanilla sugar: 3 g
7
Remove the paper and cut the dessert into cubes. Pre-grease the knife with odorless vegetable oil.