Sea Buckthorn Marshmallow

4 servings

180 minutes

Sea buckthorn marshmallow is an exquisite dessert with a bright flavor that combines the tenderness of airy sweetness with the sweet-sour notes of sea buckthorn. This recipe is inspired by European culinary traditions where berries are often used to create refined desserts. Sea buckthorn gives the marshmallow a refreshing fruity hue, and its soft, elastic texture makes each serving a true delight. The finished dessert is perfect for cozy tea parties, decorating festive tables, or simply enjoying pleasant gastronomic discoveries. With a combination of natural fruit puree and powdered sugar, the marshmallow looks appetizing and tempting. This dessert can be enjoyed on its own or used as an addition to baked goods and hot drinks, adding a unique taste and aroma to every dish.

Energy value per serving

• Calories: 444.1
• Proteins: 7.4g
• Fats: 4.1g
• Carbohydrates: 95.9g

Ingredients

• Frozen sea buckthorn: 300 g
• Sugar: 250 g
• Corn syrup: 150 ml
• Gelatin: 30 g

Cooking steps

1. First, soak the gelatin in half a glass of water. For this recipe, I used Dr Oetker gelatin.

   Required ingredients:

   • Gelatin: 30 g

2. Then make the berry puree. Combine the berries and sugar in a pot. Cook for a few minutes until the berries soften. Strain through a sieve.

   Required ingredients:

   • Frozen sea buckthorn: 300 g
   • Sugar: 250 g

3. Combine 70 g of puree, 150 g of syrup, and 150 g of sugar in a saucepan and cook until the temperature reaches 110 degrees or for about 5-7 minutes.

   Required ingredients:

   • Frozen sea buckthorn: 300 g
   • Corn syrup: 150 ml
   • Sugar: 250 g

4. Combine the remaining puree and melted gelatin in a separate container and start mixing with a mixer at medium speed.

   Required ingredients:

   • Frozen sea buckthorn: 300 g
   • Gelatin: 30 g

5. Then, without stopping, add the hot syrup from the saucepan in a thin stream. Whip at high speed for about 15 minutes. The mixture will become much lighter and increase in volume by 3-4 times.

   Required ingredients:

   • Corn syrup: 150 ml
   • Sugar: 250 g

6. When the mass becomes fluffy and voluminous (like whipped cream or meringue), transfer it to the mold. Pre-line the mold with parchment paper and sprinkle with powdered sugar for easier removal.

   Required ingredients:

   • Sugar: 250 g
   • Sugar: 250 g

7. Sprinkle with powdered sugar on top. Leave for 3 hours. Then cut into cubes. Ready!

   Required ingredients:

   • Sugar: 250 g