Marshmallow on gelatin
10 servings
60 minutes
Marshmallow made with gelatin is a refined dessert from France, known for its airy texture and delicate flavor. Unlike the classic marshmallow made with agar-agar, this version has a more elastic structure due to gelatin. The sugar base combined with citric acid gives it a subtle tartness, while baking soda helps achieve the desired lightness. The whipped mixture gradually sets into soft clouds of sweetness. Marshmallow pairs perfectly with hot tea or coffee and can be used in pastries—from petits fours to festive cakes. Its uniqueness lies in its simplicity of preparation and versatility, making it accessible even for those just getting acquainted with home cooking.
1
Soak 170 g of gelatin in cold boiled water for 2 hours. Add 130 g of water to 1 kg of sugar, bring to a boil, add the swollen gelatin, stir, and cook for 5 minutes.
- Gelatin: 30 g
- Sugar: 1 kg
2
Remove from heat, add 1 teaspoon of baking soda and 1.5 teaspoons of citric acid. Whip with a mixer for 40 minutes. After that, you can place the marshmallows on a sheet.
- Baking soda: 1 teaspoon
- Citric acid: 1.5 teaspoon
