It's hard to imagine a sweetness tastier than raspberry marshmallow! And what a healthy yummy it is, how the kids will love it. And you don’t have to worry that they ate a lot of sweets, because they will only benefit from it. I am sure that raspberry marshmallows, dear adults, will not leave you indifferent!
Ingredients:
- Raspberry puree - 1 kilogram;
- sugar - 200 grams.
Recipe for making raspberry marshmallow:
- Place fresh raspberries in a colander and rinse with cold water, let the water drain and remove the stems.
- Place the prepared raspberries in an enamel pan, cover tightly with a lid and place in the oven.
- Steam it there a little, then rub the hot steamed mass through a sieve.
- Place the mashed puree in a basin, put on fire, add sugar, and boil with constant stirring until the original volume is halved.
- Pour the boiled mass into a layer 1.5-2 centimeters thick into wooden or plywood boxes lined with parchment paper.
- Dry the marshmallow in the oven at a temperature of 35-40°C for 10-12 hours.
- Sprinkle the dried marshmallow with powdered sugar, cut into pieces and place in clean, dry jars.
- Cover with parchment paper, tie and store in a cool, dry place.
This is a real recipe for raspberry marshmallows, you won’t find anything like it on the Internet! Try to cook at home, a dish that was known back in the 14th century!
12.03.2014
Berries - currants, cranberries, lingonberries, gooseberries - in their entirety take a long time to dry. From them, as from cherry plums, plums, peaches, strawberries, apricots, kiwis, it is more convenient and much tastier to make marshmallows. It is more convenient to add sugar and honey to it, and spices, if necessary.
The marshmallow tray cannot be washed with detergents. Before pouring the marshmallow, be sure to grease it with vegetable oil. It is much easier to remove the marshmallow warm: once it cools, it will dry out in places. I took it off and rinsed the tray with warm water without any hard sponges. Now for the culinary details. Experience has shown: you should not puree fruits in a blender. That is, it is possible, but it is not so beautiful. It is much better to simply crush them with a hole masher or lightly chop them in a food processor, adding sugar or honey. Pieces of fruit retain nutrients, decorate the taste and retain bright color.
The aroma of many fruits is decorated and enhanced by a small dose of cinnamon. You can add oatmeal and other cereals to the marshmallow - you get “muesli”. You can add seeds and nuts. Raw ones don’t seem to be very tasty, ground ones quickly oxidize and can spoil the taste. But fried ones usually overpower, absorb the aroma of fruit, and the result is neither this nor that. But there are masterpieces here too. An example is churchkhela, fresh nuts in a thick paste made from grape juice. But why is the pulp of other fruits worse? We also dried just fruit yoghurt with sesame seeds – delicious. You can easily make “soft casinaki”, just choose the filling. The most delicious marshmallow was made from plum jam. We immediately tried to “paste” raw jam – feijoa, ground with sugar 1:1. And they found out: things that are too sweet practically don’t dry out. Added oatmeal - it dries, but it turns out too sweet. But what kind of sweets came out of it! A fried almond is inserted into the dried “plasticine” of feijoa, and this ball is rolled in coconut flakes.
Using marshmallow is a matter of imagination. This is an exclusive “dried fruit” for tea, and “cups” for ice cream, creams and liqueurs. And a decoration for the cake, and the soaked one is a layer or part of the filling for the pie. And even a jam preparation. In the refrigerator, in bags, it is stored for months and years, becoming fragile. He took it out, unfolded it, lay there for a while - it was flexible again. You can dry it almost “to a crisp” - it will be stored even without a refrigerator.
You can pour 0.5 liters of chopped fruits or vegetables onto one solid marshmallow tray.
Spicy marshmallow:Grind tomatoes, a small clove of garlic, a little black pepper, and five large basil leaves in a blender. Place the mixture on a pastille sheet greased with oil and dry for 12-15 hours. Delicious to eat with fresh rye-wheat bread.
Pastila "Apple" Peel the apples from the core and chop in a food processor or grate on a coarse grater along with the peel. This is the basis. For dressing, take fresh or frozen mashed Victoria berries, add crushed ripe bananas. Stir everything well. The mass should be like pancake dough. Mix with apples and place everything on greased marshmallow trays. Dry at 55 degrees for 11-12 hours. Remove while warm and immediately roll up. The berries for dressing can be different - strawberries, wild strawberries, cranberries, lingonberries, honeysuckle, sea buckthorn and others. You can use plum jam or other jams. For elasticity, add bananas to the berry puree, preferably overripe ones. If it is sour, add dark sugar. You can add a little cinnamon. Apple marshmallow replaces chips if you add seeds and nuts.
"Banana-apple crackers": Peel ripe apples and bananas. Prepare a couple of spoons of honey (if the apples are sweet, you can do without honey or replace it with a few dates if you are allergic to honey). Grind the fruit in a food processor or blender, add honey. Grease the pastille tray with vegetable oil. Add walnuts or almonds. If you dry the marshmallow to an almost solid state (15-18 hours, depending on the thickness of the layer), then you can not roll it into tubes, but arrange it in the form of cookies, cut into rectangles with a knife or scissors.
Yogurt delight:For the marshmallow we will need: yogurt, pine nuts and poppy seeds. Yogurt can be mixed with pine nuts or placed on top. Place on a lightly greased pastille tray. Dry at a temperature of 50-55 degrees (Medium) until ready. It turns out something like an eastern dastarkhan.
Candied zucchini and pumpkin. Cut zucchini and pumpkins into slices (0.5 cm thick), cover with sugar for 1 hour. Then stir, bring to a boil, simmer over low heat until they become transparent. Drain off all the syrup. Add 1 tbsp. a spoonful of honey, lemon (or citric acid), cinnamon. Bring to a boil, cool, and drain the remaining liquid through a sieve. Dry on a continuous Isidri tray.
"Almond sweets": Peel ripe local apples and add a little cinnamon. Grind until smooth. If the apples are not sweet enough, you can also add brown sugar or honey to taste. Next, as usual, apply the apple mixture onto a tray greased with vegetable oil and set to dry. But do not bring it to readiness, but catch the moment when the marshmallow is no longer liquid, but still sticky and plastic, like plasticine. Cover the nuts with marshmallows to form small candies, roll in coconut flakes and leave to dry for a few more hours. Well-dried candies do not stick together and are perfectly stored in glass or tin jars.
Loose pastille prepared using an Isidri dryer. Pastila is made from whipped applesauce; natural additives are added to the puree: sugar, honey, berries, nuts. You need to beat until it becomes sour cream, so that the puree does not spread during drying; for this you can add egg white (whipped). Pour puree onto 1 continuous pastille sheet in a thick layer (about half a liter). Each layer is dried separately, and then greased with a thin layer of honey and connected together into a beautiful pie. By experimenting with different additives and layers, you can get the most unexpected taste. It's hard to imagine that there is no flour in it at all. Compared to regular unwhipped marshmallow, it turns out very tender and tasty.
Rhubarb pastille . Twist rhubarb (stalks) in a meat grinder, apples (sweet) - 3 pcs. twist, add 2 tbsp. spoons of sugar. Lay out to dry.
Sorrel marshmallow . Take chopped sorrel, mash 2 bananas, stir.
Pastille "Red Banana" ». Take red twisted tomatoes, add 2 mashed bananas and 1 tbsp. l sugar.
Pastila Siberian kiwi. Grind gooseberries and orange (along with peel) through a meat grinder, add 2 tbsp. l. sugar and set aside to dry.
Cherry marshmallow . Grind the cherries through a sieve. Grind lemon balm through a meat grinder. Separately twist the apples, add 1 tbsp. l. Sahara.
Carrot marshmallow . Grate carrots and 1 orange. Mix everything, add 1 tbsp. l. sugar, mix and set aside to dry.
Cucumber marshmallow . ABOUTGrate the cucumbers and apples, add 1 tbsp. spoon of sugar.
Zucchini marshmallow . Grate zucchini and apples, add 1 tbsp. spoon of sugar.
Paste. Mix twisted currants and apples with 1 tablespoon of sugar and chopped mint.
Raspberry and mint pastille . Add mashed raspberries and apples 1 tbsp. l. sugar and mint.
Pastille for colds . We take 1 orange, raspberry leaves and berries, rhubarb petioles, cornflower and calendula flowers, plantain, nettle, coltsfoot. Grind everything through a meat grinder and mix with mashed banana. Add 1-2 tbsp. honey, mix and lay out to dry.
Apricot and banana pastille. Mash apricots and bananas, add 1 tbsp. l. sugar and set aside to dry.
Pastila “With pepper” Take apricots and bananas and mash them. Grate the cucumber, add a mixture of peppers (“Mill”), combine everything, mix and lay out to dry.
Are there any other options: Carrot+banana+orange orZucchini + orange (with peel) + banana + apple + carrots - grate everything.
Strawberry and banana marshmallow:for 1 serving: 0.5 kg strawberries; 1 medium banana; 3 tbsp. spoons of condensed milk.
Option 1:Grind the strawberries through a sieve, add banana and condensed milk to the mixture, beat in a blender.
or option 2:Lightly crush the berries and banana with a fork so that you can feel individual pieces, add condensed milk, and stir. Place the mixture on a continuous sheet. Dry until ready (so that it does not stick to your hands and does not lose elasticity).
Rhubarb (stalks)-1kg, sugar sand - 300g. Rinse the rhubarb petioles in cold water, cut into large pieces, sprinkle with granulated sugar, place pressure on top and leave for one day. Drain the released juice, place the petioles on baking sheets and dry in the dryer. Place dried rhubarb in a box or glass jar. Preserve the juice and sugar by boiling it and immediately rolling it into a sterilized jar.
Apple roll:Apples - 1 kg, granulated sugar - 300 g. Wash any apples, at any stage of ripeness, cut into pieces, sprinkle with granulated sugar and leave in an enamel pan for 2-3 hours; when the juice appears, bring the apples to a boil, rub through a sieve. Another option: the apples remaining after cooking the juice are rubbed through a colander. Pour the resulting mass in a thin layer onto a sheet (greased with vegetable oil) to dry in the dryer. You can sprinkle cinnamon and ground nuts on top. When the mass becomes thin and elastic during the drying process, it must be removed from the sheet, sprinkled with granulated sugar, rolled into a tight roll, and cut into pieces.
Candied watermelon rinds: watermelon rinds - 1 kg, sugar sand - 1 kg, citric acid - 5 g, flavoring (orange zest, almond, lemon zest, vanilla) - to taste.
To prepare candied fruits, watermelons are used thick rind, as well as unripe melons, which are usually thrown away as inedible products. Peel the watermelon rinds and soft parts, cut into pieces of the same size, taking into account that they will boil down later, add water and cook for 3 minutes. Then drain the water, rinse the boiled pieces with cold water, pour boiling syrup made from 1 kg of granulated sugar, 200 g of water and 5 g of citric acid. For flavoring, you can also add lemon or orange zest and almonds. Boil the watermelon rinds until transparent, then remove with a slotted spoon, dry in a dryer and roll in powdered sugar. You can also roll watermelon rinds in a mixture of granulated sugar and crushed nuts.
Candied sugar beets: Sugar beets - 1 kg, citric acid - 3 g, granulated sugar - 100g, water - 0.5l, lemon zest, vanillin or other flavoring.
Wash the beets, peel them, cut them into pieces of the same size (straws, cubes or slices), add water, add granulated sugar, citric acid and simmer over low heat until all the liquid has evaporated. For flavoring, beets can be boiled together with lemon or orange zest, honey, cardamom, and vanillin. Place the finished beets on a marshmallow sheet and dry in the dryer. Then rolled in powdered sugar, mixed with cocoa powder or chopped nuts.
Sun-dried apples:2 kg peeled apples, 1 orange, 1 lemon, 1 tbsp. Sahara. Peel and core the apples and cut into slices approximately 1cm thick. Cut lemon and orange into half rings, 2 mm thick (amount of citrus to taste). Arrange apples and citrus fruits in layers, periodically sprinkling the layers with sugar. Press down on top and leave for half a day to release the juice. The juice can be used for compote, and apples, lemons and oranges can be placed on trays and dried for 6-7 hours.
Apple marshmallow:2.5 kg of apples and 2 cups of sugar. Chop the apples, peel and core them, and simmer covered for 15-20 minutes until they become soft. Add sugar and crush with a pusher. You can beat it in a mixer, then the marshmallow will have a more uniform structure. Lightly grease the pastille tray with vegetable oil, place the puree on it and level it to form a layer of 0.5 cm. Dry for 9-10 hours at a temperature of 60-70C. You can add peeled crushed peaches, grated melon and kiwi to applesauce. It will turn out delicious if you add the grated zest of one lemon, one orange and a little cinnamon to the puree.
Beetroot “Spicy Novokurskaya” We cut the raw beets into thin strips, coat them with adjika and dry them in the Isidri dryer.
Canapes “Venegretic” Boil potatoes, beets, and carrots separately. Grind in a meat grinder, also separately. Add a little mashed potato to the carrots and beets for binding, otherwise the beet and carrot plates will tear when drying. Salt, add herbs and spices to taste. Add fried onions, salt and spices to the mashed potatoes. We spread the mixture of vegetables onto pastille sheets, greased with vegetable oil, grease the top with mayonnaise, sour cream or ketchup, and dry the flatbread until it becomes flexible. Please don’t overdry, this is important and not difficult. Cut the sausage without fat into slices and dry on a tray in the dryer. Cut the resulting vegetable cakes and sausage into 2x2cm squares and string them, alternating, onto toothpicks. What came out was a snack version of marshmallow, really very unusual. These “vinaigrette canapushki” do not spoil even in the heat; you can take them with you on any vacation, on a trip, or on a business trip.
Bulk apples Small ranetki (3 cm in diameter), make strong sugar syrup (about 0.6 kg of sugar per 2 glasses of water). Place the apples in boiling water for 1-2 minutes, then drain the water. Pour boiling sugar syrup over apples and leave until cool. Then bring to a boil and cool again. Repeat this 1-2 more times until the apples are completely soft. Then let the syrup drain completely, place it on a drying tray and dry until the apples become dried; store the syrup in the refrigerator. It is useful for making candied pumpkin, zucchini, carrots, beets, etc.
Dried fish.Without removing the scales, we gut a bucket of fish, rip open the belly without washing it, and pour it into the bucket in layers: a layer of fish, a layer of salt. You don’t have to be afraid to oversalt the fish; it will take as much salt as it needs. We put pressure on top so that the fish is completely immersed in the brine without access to air. We stand for three days. After three days, wash the salted fish in running water to wash off excess salt. Place the washed fish on a paper towel, removing excess moisture. We place the dried fish on Isidri trays, sorting them by size, so they dry evenly. After filling the trays, turn on the dryer at 60°C. And we dry it, depending on the size of the fish, from 10 hours to a day. You can also try drying at a lower temperature of 55 and 35 °C. Drying this way produces the best quality dried fish, but drying may take 2 or 3 days for larger fish. You can combine drying modes: at the beginning dry at 60°C and finish drying at an economical mode of 35°C.
Treats for tea.Make cherry jam and roll it up. After the jam, there was syrup left.
Take the zucchini and cut it as desired. And add chopped zucchini to cherry syrup. Boil for 30-40 minutes, stirring occasionally. The zucchini pieces turned a beautiful ruby color. Drain them in a colander and then put them to dry in Isidri
“Fantastica” vegetable puree soup with croutons. Boil vegetables in beef broth: onions, potatoes, white cabbage, broccoli, carrots, bell peppers, green beans, corn. Spices and salt to taste. Grind the finished soup in a blender. Dry on an oiled sheet. Grind the dried soup in a coffee grinder. Croutons: Cut black bread into small cubes. Pour vegetable oil into a wide plate, squeeze out the garlic, sprinkle with spices and salt to taste. Mix this butter with breadcrumbs and place in the oven until an appetizing crust forms. Serve soup 2-3 tsp. powder into a mug. Sprinkle croutons on top.
Puree potato soup with mushrooms Boil potatoes, onions and mushroom powder in a saucepan. Salt to taste. Mash the finished potatoes and dry them on a sheet. Grind the dried soup in a coffee grinder. Serve 2-3 tsp. powder into a mug. Sprinkle breadcrumbs on top.
Pancakes with mushroomsAdd 2 tsp to 3 glasses of milk. mushroom powder. Boil for 20 minutes. Cool. Add 2 eggs, flour and salt to taste. Fry pancakes in a frying pan.
Mushroom sauceAdd 2 teaspoons of mushroom powder to 1 glass of milk and boil for 20 minutes. Dilute 1 tsp in 100g of cold water. starch and pour into milk. Cook, stirring until thickened.
Candied Pineapple Pumpkin. Cut the pumpkin into cubes. Place in a saucepan, sprinkle sugar on top and squeeze in lemon. Leave overnight. The next morning the juice will be released. Bring the pumpkin to a boil and remove until cool. Repeat 2-3 times. During the final boiling, squeeze an orange into the pumpkin. After cooling, drain the syrup and place the pumpkin cubes on a mesh drying sheet and dry.
Candied beets Boil boiled beets in strawberry syrup. Leave to cool. Place on a mesh sheet and dry in the dryer.
Unusual berryBoil chokeberries a little in cherry leaf syrup and leave until cool. Place on a mesh sheet and dry in the dryer.
Pastila "Sun" Chop the peeled carrots and boil in sea buckthorn juice. Cool. Make a puree using the masher. Place on a greased marshmallow sheet.
Pastila “Yummy” Peel the apples and cut them into slices. Place in a saucepan, add a few cranberries, cinnamon on the tip of a knife, a little water and steam over the fire until the apples become soft. Cool. Mash into puree using a masher. Place on a greased marshmallow sheet.
Pastila Apples+cranberry+banana Peel the apples and cut them into slices. Place in a saucepan and add a few cranberries. Steam over heat until the apples become soft. Cool. Mash into puree using a masher. Grate the banana and quickly mix with the applesauce. Place on a greased marshmallow sheet.
Candies.Steam dried apples for 5 minutes. Grind through a meat grinder 1 part dried apricots, 1 part apples and 0.5 parts prunes (flavorless). Add pine nuts. Pour the resulting mixture with condensed milk. Mix everything and put it in the refrigerator for 5-6 hours so that the components become friends. Then roll into balls and roll them in shortbread crumbs or coconut or sesame seeds. And place on a mesh dryer sheet for 6-8 hours.
Bagels with apples. Prepare yeast dough. Steam dried apples, grind in a meat grinder and add a little sugar. Roll out the dough into round disks and then divide them into 8 segments. Then we put the apple filling into each segment and begin to twist it from the wide side to the corner. Bake in the oven. Sprinkle the finished bagels with powdered sugar before serving.
Compote of dried apples and beets . Pour boiling water over the apples and slightly dried beets (for color) and close with the Vax vacuum system. After 5 min. the compote is ready.
Pumpkin soup
1 kg pumpkin 2 onions chopped
2 cups water 2 cloves garlic, minced
2 tsp beef broth 2 tsp. Sahara
½ tsp. ground almonds 2-3 cups milk
Salt, pepper to taste ½ tsp. curry (to taste)
Peel and cut the pumpkin into pieces. Cook pumpkin, onion, garlic, sugar, water and broth until pumpkin is soft. Stir the mixture with milk until pureed and add seasonings. Cool and dry on a lightly oiled solid tray for 8 hours at 55°C or Medium.
The soup can be stored both in marshmallow form and in powder form (grind in a coffee grinder) for making instant soups.
Most soup ingredients, such as leeks, tomatoes and spinach, are easy to dry and can also be easily ground into an instant soup powder in a coffee grinder. To prepare the soup, add 1 tbsp. Add dry soup mixture into a mug and pour boiling water over it; the soup will be ready in a few minutes.
Drying fish
Take lean, fresh fish, quickly clean it and keep it refrigerated until dry. Make sure the fish has not been previously frozen. This type of fish can also be dried, but the flavor and texture will be reduced.
Cut the fish into 5mm thick strips and marinate for 6-8 hours in the refrigerator. This marinade should contain 4 tsp. salt per kilogram of fresh fish. Place the fish on mesh trays on trays and dry for 6-8 hours at 60°C or High until the fish is tough and moisture is escaping - but not crumbling.
Store in airtight containers in a cool, dark place or refrigerator, or deep freeze if storing for more than 2 weeks. It is better to use fish with low fat content, such as cod, perch, etc.
Lemon marinade
4 tsp salt,
2 tbsp. dried parsley,
2 tsp onion powder,
1/2 cup lemon juice.
Mix well and brush evenly over each layer of fish.
Dried fish with sour cream
1 glass of sour cream ¼ tsp. pepper
¼ cup mayonnaise 1 tbsp. dried parsley
2 tbsp. lemon juice 1 cup dried fish
1 clove garlic, minced
Mix together sour cream, mayonnaise, lemon juice, garlic, pepper and parsley. Chop the dried fish and mix with this paste. Serve with crackers, chips, dried tomatoes, zucchini or cucumber slices.
Savory crunches
Grate the pumpkin. Also grate 1-2 cloves of garlic on a fine grater.
Mix pumpkin and garlic. Add chopped herbs to the resulting mass: cilantro, basil, parsley, dill. Or someone likes something, according to their taste. Place on a marshmallow sheet for 10 hours. Then remove, cut into pieces, you get very crispy, spicy and healthy chips (which is especially important in winter).
Easy rolls
Making pumpkin puree. Add persimmon to the puree (I took two varieties, chocolate and regular) and mix everything in a blender. Place on a marshmallow sheet for 9 hours. Take a banana and mash it with a masher. We peel the kiwi and cut it into thin strips. We cut the marshmallow into strips 4-5 cm wide, spread the banana puree and put the kiwi in the middle and wrap it. We make several of these rolls, put them on a plate, sprinkle them with coconut flakes, and decorate them with dried wild strawberries (very fragrant) and kiwi slices.
Fruit cookies “Orange Sun”
For the suns, I took everything orange that I found at that time. I ground persimmon and pumpkin in equal proportions in a meat grinder. I placed small cakes in the form of circles on a greased marshmallow sheet with a teaspoon. On top of this layer, a layer of carrots (cooked and twisted). Next is a layer of twisted orange zest with honey. I put a hazelnut in the middle. Then she took the twisted dried apricots and placed them around the nut to form a semicircle (hill). I poured squeezed sea buckthorn juice on top of the cookies. And set it to dry.
Fruit cookies "Croissants"
Twist persimmon and pumpkin in equal proportions. Add squeezed sea buckthorn (to taste) to the mixture, mix everything, place on a marshmallow sheet and dry. Then cut into triangles. Top each triangle with twisted yellow raisins. Roll into tubes from wide edge to narrow edge.
Summer delight
Making pumpkin puree. Add persimmon to the puree (I took two varieties, chocolate and regular) and mix everything in a blender. Place on a marshmallow sheet for 9 hours. When you add chocolate persimmon, the result is a darker marshmallow, and when you add regular marshmallow, you get an orange one. Using curly scissors, cut out several smaller triangles and 2 pieces. more. We put ice cream in a bowl, roll roses out of small triangles, stick them into the ice cream, sprinkle with grated chocolate, nuts, and you can cut shaped strips and also decorate the ice cream. We roll up two large triangles and insert them into a tall wine glass, put ice cream inside and decorate with broken chocolate.
On a hot summer day, just what you need!
Delicate puree soup
Grate the pumpkin. Also grate 1-2 cloves of garlic on a fine grater. Mix pumpkin and garlic. Add chopped herbs to the resulting mass: cilantro, basil, parsley, dill. Or someone likes something, according to their taste. Place on a marshmallow sheet for 10 hours. Then remove, cut into pieces, you get very crispy, spicy and healthy chips (which is especially important in winter). Grind these pieces in a coffee grinder, put them in a jar up to the lid of the VAX.
Application: put a few spoons of the ground mixture in a deep plate and pour warm or hot milk or water, you can sprinkle fresh herbs on top and throw in a few crackers (salt, spices to taste). The result is a very tasty puree soup, slightly spicy and tender.
Hello from summer
Cut kiwi, pear, banana, persimmon into slices. Place on a mesh sheet and dry for 8 hours. Grate the pumpkin. We make puree from persimmons. Mix everything and place it on a marshmallow sheet for 9 hours. Take the resulting marshmallow and place the dried fruit on it; so that the fruit sticks to it, you need to grease it with a few drops of melted chocolate.
We close the hole in the middle with dried rose petals (using the same scheme, we fasten them with chocolate). It turns out to be a very original edible decoration for any kitchen (can be hung).
Chocolate dessert
Cut persimmons (not soft) into circles. Lay out the mesh sheet and dry for 9 hours. Melt chocolate or icing. Dip the cooled dried persimmon circles (whole or half) into the melted glaze, you can sprinkle with coconut flakes and nuts.
Eats right away!
Candied pumpkin
Sugar - 700 gr.
Water - 1 glass
Pumpkin - 1 kg.
Orange - 1 pc.
Spices - vanilla, cinnamon, cloves (to taste)
We cut the pumpkin into pieces, oranges into slices. We make syrup from water and sugar. As soon as the syrup boils, add spices, pieces of pumpkin and orange. Boil everything for 5 minutes, turn it off, leave for 2-3 hours. Repeat this three times until the pumpkin pieces become transparent. Place in a colander to drain the syrup. Place the pumpkin and orange pieces on drying trays and dry for 12 hours. Bon appetit, delicious, no need for sweets.
Nuts in a frame
Grind equal proportions of persimmon and pumpkin in a meat grinder. Place flat cakes with a diameter of 5 centimeters. Place any nuts in the middle and set to dry. After drying, so that it is not too sweet, dip it in 100% sea buckthorn juice and dry again.
Pastila "Marble"
We take sweet aromatic melon and fresh (or frozen) lingonberries. Grind (separately) in a blender. Pour into a lightly greased marshmallow tray, alternating melon and lingonberry puree. Dry in Ezidri at a temperature of 50-55 degrees (Medium) for 7 hours. We wrap it in rolls and cut it into “lozenges” and enjoy the contrasting taste of lingonberry sourness and aromatic melon sweetness.
Pastila “Taiga Tale” (lingonberries with pine nuts)
Take fresh (or frozen) lingonberries. Grind in a blender. If desired, you can add sugar to the lingonberry puree (1 tablespoon per 0.5 liter of puree). Mix lingonberry puree with pine nuts. Place on a lightly oiled marshmallow tray. Dry in Ezidri at a temperature of 50-55 degrees (Medium) until ready. We cut the dried circle into “lozenges” and recharge ourselves with the strength and energy of the gifts of the Siberian taiga.
step by step recipe with photos
Raspberries are an incredibly tasty and aromatic berry. To preserve these qualities for a long time, you can make raspberry marshmallow. This delicacy will allow you to enjoy the taste of sweet berries all year round without compromising your figure. Raspberry marshmallows can be given to children instead of sweets, served with tea or used in baking. In addition, you can make jam or compote from homemade marshmallows by simply adding the required amount of water.
Ingredients
- raspberries – 500 g
- granulated sugar - 2 tbsp. l.
Preparation
1. For raspberry marshmallows, you can choose sweet, juicy berries, even if they are a little crushed during transportation. The fruits must be sorted, debris, tails, unripe and spoiled berries removed. Rinse under cold running water. Let dry and sprinkle with sugar.
2. The raspberries should release their juice, so you will have to wait a few hours. When all the sugar is wet, you can continue.
3. Berries with sugar need to be heated, stirring so that nothing burns. Once boiling, reduce heat to low and simmer for 5 minutes.
4. Then cool slightly and rub through a sieve to remove the seeds. This is the most labor-intensive stage in preparing raspberry marshmallows.
5. The resulting berry puree can now be poured onto trays for drying.
6. You can dry the marshmallow in an electric dryer, pouring 1.5-2 cups of berry mass onto one tray. Another way to prepare a homemade delicacy is in the oven on a baking sheet. The temperature should be set to 40 degrees and keep the oven door slightly open. The most economical, although the longest, way is under the sun. When the pita bread dries on one side, turn it over and continue drying.
7. Well-dried marshmallows do not stain your fingers when pressed, are easily separated from the tray and are very plastic. It can be rolled into a roll and tightly packed in cling film or cut into strips, rolled into a spiral and stored in a jar with a vacuum seal. Raspberry marshmallow retains its taste throughout the year.
Description
Raspberry marshmallow belongs to that category of winter treats that are very easy to prepare at home. Today we will demonstrate this to you using a simple step-by-step photo recipe for making marshmallows at home. You can prepare marshmallows from a wide variety of fruits and berries; they can be stored for quite a long time if all the rules are followed, which we will also tell you about directly in the recipe itself. Such sweets will turn out to be completely natural, and they will provide healthy competition to factory-made sweets. If you wish, you can completely exclude store-bought sweets from your child’s diet if you replace them with homemade healthy preparations. Of course, you shouldn’t abuse such a treat either, but marshmallows will be much more beneficial in small quantities.
Very often today, marshmallows are not prepared from just one ingredient. For example, a marshmallow made from lemon and orange at the same time tastes great; you can combine other fruits in the same way. As for raspberries, they contain a large amount of vitamins that strengthen the immune system and allow it to more actively and successfully cope with viruses and colds. Therefore, creating a delicacy from it is absolutely necessary! There are several ways to prepare this pastille. But today we have prepared the simplest and fastest of them. The taste of the finished treat will be very rich, berry and delicate. This preparation is quite suitable as a sweet snack.
Let's start preparing raspberry marshmallows for the winter at home.
Ingredients
Raspberry marshmallow - recipe
The first thing you need to do before starting cooking is to collect the raspberries, wash them thoroughly and dry them. After this, you can start chopping the berries and it is best for this purpose to use a very ordinary mortar or mash the berries in a saucepan using a masher. The manual method of chopping the berries will allow us to prevent the appearance of thick foam in the future: this way the marshmallow will turn out to be very bright and rich in color.
Pour the resulting raspberry puree into a large enamel-coated pan, add sugar to taste if the raspberries themselves are not sweet enough, and place on the stove. Bring the mixture exactly to a boil, cook for literally 2-3 minutes and immediately remove from heat: This processing method will allow us to fully preserve all the beneficial qualities of the berries..
Before starting the actual preparation of the marshmallow itself, the raspberry mass must be completely cooled. We cover the trays of the electric dryer with large pieces of parchment paper, put raspberry puree from the pan on top of it and spread it with a spoon into a not too thin, uniform pancake as shown in the photo. Dry the raspberry marshmallow for the next 2-3 hours until ready: if the top layer of marshmallow no longer sticks to your hands, then the sweetness is already ready.
Turn the parchment sheet with the marshmallow upside down, moisten the paper with a small amount of cold water and easily remove the marshmallow. If the marshmallow gets wet, you need to dry it on the tray for another 10-15 minutes.
Cut the finished marshmallow into ribbons and, if desired, roll into not too tight rolls. This pastille will hold its shape perfectly, so you won’t have to bandage it with anything. As for storage, it is better to choose glass or tin jars, which, if possible, should be left in a cool place.
Ribbons of such fragrant, juicy and very raspberry marshmallows will adequately decorate even a holiday table, not to mention how children will like such candies, your personal production. Homemade raspberry marshmallow according to the simplest recipe for the winter is ready.
Raspberry marshmallow
Sort the raspberries, put them in a saucepan, cover with a lid and put in a non-hot oven. When the raspberries have steamed, rub through a sieve, combine with powdered sugar and cook until the jelly becomes thick. Pour a thin layer onto a sheet of parchment, sprinkled with powdered sugar, and dry at a temperature not exceeding 100 degrees. Sprinkle with powdered sugar.
This text is an introductory fragment. From the book Sweet Dishes author Melnikov IlyaRaspberry marshmallow Sort the raspberries, put them in a saucepan, cover with a lid and put in a cool oven. When the raspberries have steamed, rub through a sieve, combine with powdered sugar and cook until the jelly becomes thick. Pour into a thin layer onto a sheet of parchment paper sprinkled with sugar.
From the book Home Canning. Salting. Smoking. Complete encyclopedia author Babkova Olga ViktorovnaRaspberry marshmallow (1st option) Ingredients: 1 kg of raspberries, 250 g of sugar, 100 g of powdered sugar. Rinse the raspberries with cold water, place in a wide saucepan and place in the oven for 40–50 minutes. Rub the hot berries through a sieve using a wooden spatula. The resulting puree
From the book Canning for Lazy People author Kalinina AlinaRaspberry marshmallow (2nd option) Ingredients: 1 kg of raspberries, 500 g of sugar, 100 g of powdered sugar. Place the raspberries in a saucepan, cover with a lid and place in the oven for 40–50 minutes. Rub the hot berries through a sieve using a wooden spatula. Mix the resulting puree with sugar and
From the book I Don't Eat Nobody author Zelenkova O KRaspberry marshmallow (3rd option) Ingredients: 1 kg of raspberries, 500 g of sugar, 100 g of powdered sugar. Place the raspberries in a saucepan, cover with a lid and place in the oven for 40–50 minutes. Place the hot berries in a sieve or colander and let the juice drain. Rub the remaining berry mass through
From the book Tatar cuisine: belishi, echpochmak, chek-chek and other dishes author collection of recipesPastila Pastila can be made from almost any jam. To prepare the marshmallow, take the prepared jam, cool slightly and place it in a 12-centimeter thick layer on pastry sheets or wooden boards lined with greased parchment paper.
From the book Original recipes for jam from onions, zucchini, watermelons and flower petals author Lagutina Tatyana VladimirovnaBlackcurrant marshmallow Peel the blackcurrants. Next, prepare as “Apple marshmallow (1st option).” 4 cups black currants, 2 cups
From the book Oriental sweets author Treer Gera MarksovnaMarshmallow 500 g apples, 500 g granulated sugar or honey. Rinse apples in cold water. Add water and cook or bake in the oven. When they become soft, cool and pass through a meat grinder or rub through a sieve. You can add a little granulated sugar
From the book Cookbook of a Russian experienced housewife. Sweet dishes author Avdeeva Ekaterina Alekseevna From the book Preserves, jams, jellies, marmalades, marmalades, compotes, confiture author Kashin Sergey Pavlovich From the book Desserts. Original recipes from professionals author Team of authorsRaspberry marshmallow Pour boiling water over dry raspberries, let them stand for a while, put them on a sieve, boil honey, remove the foam, strain, put raspberries and pine or walnut kernels in it, cook until the raspberries are boiled, pour on a dish and let cool. Can't be precise
From the book Ossetian pies. 1000 and 1 recipe author Kashin Sergey PavlovichPastila Pastila (from the Latin pastillus - “flat cake”) is an original Russian delicacy, which is prepared from fruit and berry puree with sugar by boiling and subsequent drying. Until the beginning of the 20th century, this word was written as “postila,” that is, something laid out, spread out, which was associated with
From the book Bouquet of Tatarstan Drinks author Bushkov Ruslan ArkadevichPastila Pastila from apples Ingredients 2 kg of apples. Method of preparation Peel the apples, remove the seeds, cut the pulp into thin slices and place in a juicer, using which steam the fruit until softened. Rub the apples through a metal
From the book Preparations and pickles author Kizima Galina AlexandrovnaMarshmallow 367 kcal 2.5 hours + preparation Sugar – 1 kg Water – 200 ml Gelatin – 30 g Citric acid – 15 g Vanilla sugar – 5 g Soda – 5 g Combine sugar with water and leave for 3 hours. Soak gelatin in a small amount of cold water. Bring sugar and water to a boil and boil
From the author's bookPastila Melon pastille with almonds and powdered sugar “Recipe of the beautiful Maryam” Ingredients 1 kg of peeled melon, 2-3 tablespoons of peeled almonds, juice of 2 lemons, 1 cup of powdered sugar, 4 cups of sugar, 1 liter 500 ml of water. Method of preparation Washed and peeled peel and
From the author's bookPastila Pastila is prepared from various berries and fruits by steaming and drying them. Drinks from marshmallows are made by dissolving them in warm water or tea. Marshmallow from apples. Peel and core the apples and cook in water or bake in the oven. When will the apples become
