Mastic for souffle decorations
2 servings
20 minutes
Marshmallow fondant is an exquisite decoration for confectionery with elasticity and gentle sweetness. Its origin is linked to European cuisine, where fondant is used to create luxurious and detailed cakes. The recipe's base is marshmallow, which transforms into an airy mass when heated, easily moldable. Adding powdered sugar makes the fondant pliable and stable. The taste of fondant is delicate, creamy-vanilla with a possible slight tartness from lemon juice. It is ideal for covering cakes, sculpting decorative figures, and creating intricate patterns. After preparation, it can be stored in the refrigerator tightly wrapped in film to maintain softness. This is a wonderful choice for creating culinary masterpieces that add elegance and sophistication to any dessert.
1
Separate the marshmallows by color: white in one bowl, pink in another. Add a tablespoon of water or lemon juice to the soufflé of one color, heat in the microwave (10-20 seconds) or in a water bath until it increases in volume.
- Water: 1 tablespoon
- Marshmallow: 90 g
2
Then gradually add the sifted powdered sugar and mix the mass with a spoon or spatula.
- Powdered sugar: 1.5 glass
3
When it becomes difficult to mix, place the mass on a table sprinkled with powdered sugar and continue kneading with your hands until the fondant no longer sticks to them. You can then roll it out and cut out elements for cake decoration.
- Powdered sugar: 1.5 glass
4
Wrap the obtained mastic in food film or a thin cellophane bag so that the film fits tightly on all sides and air does not enter the bag. Store in the refrigerator until next use.