In addition to the classic marshmallow, Liza Glinskaya will teach you how to cook an impeccable hot chocolate with piquant note chili pepper. You will decorate the drink with fashionable tiny marshmallows, without which no European coffee house can do - marshmallows. They will melt in your chocolate and give it a delicate, airy foam. You will never again buy rubber, gray marshmallows in stores. And you will be 100% sure that there is not a drop of chemistry in your sweets. After all, the most famous confectioner in the country, Lisa Glinskaya, will tell you how to make marshmallows from ordinary apples, which will keep its shape well. How to give it a soft pink color. And how to turn fragile marshmallows into real blueberry clouds...
Everything will be delicious. Ether from 03/08/15 Zephyr. Watch online
Zephyr
Ingredients:
apples (Antonovka) - 500 g
sugar - 200 g
vanilla sugar - 15 g
powdered sugar - 100 g
water - 120 ml
gelatin - 25 g
eggs - 1 pc.
beets - 1 pc.
Cooking:
Cut the apples in half, remove the seeds and bake in the oven for 30 minutes. at a temperature of 180°C.
Soak gelatin for 15-20 minutes. in 50 ml of water to swell. Grind the apples in a blender along with the peel and grind through a sieve. Mix with vanilla sugar.
Separate the yolk and white of one egg. Whisk applesauce for 0.5 min, and then add half of the protein and beat for 2-3 min until the mass brightens.
Add the other half and beat for a few more minutes.
Boil from 70 ml of water and sugar syrup for 3-4 minutes. Bring the syrup to 118C (a drop of syrup rolls into cold water ball with fingers). Pour it into the puree and beat for 5-8 minutes until the mass cools to room temperature.
Melt the swollen gelatin in a steam bath. Then add to puree with syrup. Beat the mixture in an ice bath for about 5 more minutes, until it doubles in size and thickens.
Put the finished marshmallow into a pastry bag with a curly nozzle and squeeze it onto parchment.
To make marshmallows pink, grate half a beetroot on a puree grater, squeeze out the juice.
Add 1 tsp of juice to the finished marshmallow mass and stir. Squeeze out the pink marshmallow like a white one. Leave in the refrigerator for 2 hours.
After 2 hours, sprinkle marshmallows with powdered sugar with starch-1:3.
Remove the finished marshmallow from the parchment and connect the halves together. Keep it up for 2 more hours. Zephyr is ready!
marshmallow
Ingredients:
eggs - 2 pcs.
water - 160 ml
sugar - 400 g
powdered sugar - 150 g
corn starch - 50 g
gelatin - 30 g
blueberries - 50 g
Cooking:
Soak gelatin in 60 ml of water to swell. Put on water bath and melt.
Boil syrup from 100 ml of water and sugar and bring it to 118C. Beat egg whites with syrup until stiff. When the mass has cooled, pour in the gelatin, constantly whisking with a mixer.
Beat the mixture until it doubles in size and turns white.
Place blueberries in a saucepan. Cover and defrost over medium heat, stirring constantly.
Grind the blueberries through a sieve, squeeze out the juice. Divide the mass of marshmallows into two parts. Leave one white, and add 2 tbsp to the other. blueberry juice and stir.
Transfer the marshmallows to a piping bag fitted with a round tip and pipe into strips onto parchment dusted with the powdered sugar and cornstarch mixture.
Sprinkle the same mixture on top as well. Leave to freeze for 2 hours. Cut frozen marshmallows into pieces or tie into knots. Marshmallows are ready!
Hot chocolate
Ingredients:
chocolate black bitter (70-80%) - 200 g
milk - 550 ml
cinnamon - 2 g
corn starch - 75 g
chili pepper pod
Cooking:
Break the chocolate into small pieces.
Heat milk in a saucepan.
Remove the seeds from the chili pepper, dip in milk and boil for 1 minute.
Take out the pepper and put the chocolate pieces into the milk. Cook, stirring constantly, until completely dissolved.
Add cinnamon. Dissolve starch in cold milk and pour into hot chocolate. Boil 1 min. until thick and pour into cups. Serve hot!
Are you still puzzled over what to give your loved ones on St. Nicholas Day? Our Elizabeth Glinskaya already has an answer for you. Crispy biscuits, fragrant with spices, will please not only children, but also adults.
Cooking
Cookie preparation:
Thoroughly mix flour, sugar, salt, spices, zest and baking powder.
Add cubes of cold butter, make a crumb. Add an egg.
knead elastic dough. Form a layer from the dough. Wrap in cling film or parchment and refrigerate for an hour.
Take the dough out of the refrigerator, roll it into a thin layer and cut out cookies into any shape. Line a baking sheet with parchment paper and place cookies on it.
Cook in an oven preheated to 170 degrees for 8-10 minutes.
Mastic preparation:
Soak the gelatin, then dissolve it in a steam bath.
Add to egg white lemon juice, butter and melted gelatin. Mix everything.
Mix powdered sugar and liquid mixture. Knead the dough with a spoon, then with your hands.
Roll out the dough with a rolling pin, cut out the figures silicone molds and decorate cookies with them.
- Mix flour, sugar, salt, spices, zest and baking powder.
- Add cubes of cold butter and grind it into crumbs. We add eggs.
- Knead the loose dough and carefully rub it with the back of your hand so that it becomes smooth and elastic. We do not mix flour! Wrap the dough in cling film and send it to the refrigerator for an hour.
- We take the dough out of the refrigerator, roll it into a thin layer and cut out cookies of any shape with curly notches. We cover the baking sheet with baking paper and put the cookies on it.
- Bake in a preheated oven at 170°C for 8-10 minutes.
Making mastic
- Soak gelatin in water, then dissolve it in a steam bath.
- Add lemon juice, butter and melted gelatin to the egg white. We mix everything.
- Mix powdered sugar and liquid mixture. Knead the dough with a spoon, then with your hands.
- We roll out the dough with a rolling pin into a layer 2-3 mm thick, cut out the same figures with recesses, repeating the shape of the cookie.
- We put the mastic on the cookies and press it so that it sticks. If the mastic is dry, you can moisten it with water. Store cookies in a tightly sealed container.
