Marshmallow with berry puree. Delicate airy chocolate and marshmallow dessert

Chocolate cookies - 150 g
Butter 82.5% - 35 g
Marshmallow - 200 g
Cream 33% - 395 g
Dark chocolate - 180 g

Love bird's milk? And all sorts of air soufflés? Maybe marshmallows or mousse desserts? What do they have in common? Delicate airy texture, everyone has their own, but everyone's favorite. It's time to discover something new. Have you noticed that there are two confectionery schools - French and American. And if the former are more for beauty, aesthetics, subtlety of tastes and charm, then American desserts are classics for every day, they are very understandable, simple and straightforward. Plus, Americans love versatility. Let's take for example marshmallows - a delicate, airy dessert that has dozens of uses. You can follow the advice of films about scouts and fry them on an open fire - very romantic and provocatively. Lovers of everything cute add it to hot cocoa, always in a wide mug with thick walls and a cute inscription on the side. Of course, you can use it as a decoration for any kind of desserts, from complex cakes to cookies. However, that's not all, marshmallows can also act as an ingredient.

So, you can cook both a large cake and small portioned cakes. Even something like candy can be obtained if the mass is poured into a metal frame, and then cut into cubes. Lush, airy, very soft - its texture is unlike anything you've tried before. By the amount of chocolate you can slightly vary its texture, and I will also tell you how to change its tastes.

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In order to prepare the base, we take cookies (150 g) and finely chop into a bowl. Naturally, the most delicious cookies are Oreos. Moreover, we will grind it together with the filling, so the taste will be brighter and more interesting. But, you can use any cookie, only the amount of butter will have to be varied by eye.

Pour melted butter (35 g) into the cookies. Here it is better to pour in portions. As soon as you see that the crumb has become wet, stop adding oil.

If your mixer is not up to the task of crushing the cookies into crumbs, use a blender or chop them by hand.

Take a detachable form or a 16 or 18 cm ring. Lay inside acetate film, thanks to her, it will be easy for you to remove the dessert from the ring, and its sides will remain beautiful and bright. Place the ring on a board wrapped in cling film.

Pour in the wet Oreo crumbs and spread gently on the bottom. Put it in the refrigerator so that the mass begins to stabilize. At this time, we will deal with the filling.

Prepare marshmallows (200 g) of any color and taste. I used small ones, but it is more convenient to work with large ones (like these).

Transfer the marshmallows to a bowl, leaving room for other ingredients.

Heat the marshmallows in the microwave in short pulses (about 15-20 seconds). The first step is to wait for just a slight hint that the marshmallow has begun to melt.

If there is no microwave (how so???!!), use a water bath.

Pour in heavy cream (95 g). And again warm up the mass a little. Stir gently each time.

Start mixing the mass. The heat of the marshmallows and cream should be enough to melt all the chocolate. If you realize that there are solid particles of chocolate left, warm the mass in the microwave. The main thing is not to overheat the mass.

At some point, the mass will become almost homogeneous, but still airy. Let the mass cool slightly, up to 40 degrees.

Whip the remaining cream (300 g) to soft peaks.

In several stages, carefully add the chocolate mass to the cream. Stir with a spatula, being very careful not to drop the cream.

As soon as you get a marbled shade, add the remaining chocolate.

You will get a smooth, bright and airy mass.

Take the mold out of the fridge and pour in the mousse.

Lightly level the surface by rocking the mold from side to side. Do not knock with the form, as you will lose airiness. Put the workpiece in the refrigerator until the mass solidifies, it will take about two hours.

Before serving, prepare the dark chocolate ganache by heating heavy cream (110 g, 33%).

And pour them over dark chocolate (60 g, 54.5%). Blend well with a blender. Let it cool slightly so that it thickens to a ketchup state. Pour 2/3 of the ganache over the top of the dessert and spread with a spatula. Marshmallow decor will attach well on top. Pour the remaining third on top.

- Marshmallow.

This is one of the most important ingredients in this dessert. It acts both as a stabilizer and a guarantee of the pomp of the product. Today it is not so difficult to find marshmallows, but, just in case, we have added to shop this position. I repeat, it will be more convenient to work with large marshmallows, and the dessert will turn out a little more tender.

To set it on fire, it is best to use a burner. But, if it is not there, turn on the oven at 200. Spread the marshmallows on a baking sheet and place it on the topmost shelf. After 3 minutes they will begin to brown.

Chocolate.

It also stabilizes the overall mass thanks to the cocoa butter in the composition. Therefore, the ganache rule will work here, the darker the chocolate, the tougher the result. On the other hand, you can substitute milk chocolate (twice as much) or white (triple as much) for dark chocolate. Only the dessert will be more and more heavy - more chocolate, and less airiness.

Obviously, we need cream that can be whipped. Therefore, below 33% fat content is not suitable. But in marshmallows, instead of cream, you can add plain milk. The result will hardly change.

Cookie base.

By and large, we have prepared a kind of cold cheesecake, so all the options for the bases are suitable for our dessert. This is usually a cookie crumb (chocolate, oatmeal, gingerbread) and a binding ingredient (melted butter, milk, etc.). Therefore, here you can dream up.

And what if you use not white marshmallows, but berry ones. And instead of cream, add berry juice to the melted marshmallow. Get a chocolate dessert with a taste of berries. This is just one of the ideas on how to diversify the result.

Ingredients:
200 g strawberries or other berries (can be frozen); here is the raspberry
juice of half a lemon
150 g powdered sugar
15 g gelatin

ATTENTION! Be sure to check the instructions on the gelatin package - you may need to slightly change the amount of gelatin.

Powdered sugar for sprinkling (here, powdered sugar and coconut flakes are taken for sprinkling)

Cooking:

The mass of marshmallows in its composition is a mixture of gelatin (or dextrose) diluted in water with a syrup of sugars (simultaneously sucrose, glucose and fructose) and with additives at the end of beating necessary to create a pleasant taste and smell of flavoring substances ( such a white marshmallow). It is also possible to add some kind of food coloring - such a marshmallow has a color color of one degree or another of saturation.
Such a mass and sweets from it, only of much better quality, can be easily prepared at home.
After whipping and cooling, the marshmallow mass becomes dense, spongy, retaining a significant stickiness.
The cooled very thick sticky mass is cut into separate small pieces, which, to prevent them from sticking together, are abundantly rolled in a mixture of powdered sugar and starch in a ratio of 1: 1.

Before starting cooking, prepare the form in advance. To do this, cover the form with baking paper. Lightly grease the paper with odorless vegetable oil.
Wash and dry strawberries (raspberries or other berries). Defrost frozen strawberries/raspberries. Do not drain the juice and use with berries.
Puree strawberries/raspberries, icing sugar and lemon juice in a blender until smooth. Add pre-soaked and then filtered from excess water gelatin.

Put the mass on fire. Stirring constantly, heat the mass until the gelatin is completely dissolved (but not to a boil!).
ATTENTION! Be sure to check the instructions on the package - your gelatin may not be very hot.
Cool the mass to warmth (you can briefly place the container in the refrigerator).
Pour the mixture into a large bowl and beat with a mixer until soft peaks. If you beat until hard peaks, then the mass immediately solidifies, it is inconvenient to shift it into a mold.
During whipping, the gelatin mass will increase very much in volume and brighten significantly.
The whipped mass is immediately transferred to the mold, leveled and left at room temperature for 10-24 hours.
The form with the mass does not need to be covered - let the mass dry a little.

Sprinkle the work surface evenly with powdered sugar (can be mixed with coconut flakes).
Turn the frozen marshmallow from the mold onto the powder, carefully remove the paper.
Cut the layer into 2x2 cm squares, rinsing and drying the knife for each cut. The knife can be lightly lubricated with odorless vegetable oil.
Roll the resulting cubes abundantly in powdered sugar (can be mixed with coconut flakes).

First of all, soak the gelatin sheets (17 g) in a glass of ice water. If using gelatin powder, soak it in 100 grams of water.

In a saucepan, combine sugar (200 g), invert syrup (100 g, you can take corn, glucose or molasses) and water (80 g). Put on medium heat.

Check the temperature with a thermometer. Here it is very difficult to do without it, because we need a syrup of a certain temperature.

Pour the squirrels (110 g) into the mixer bowl.

Start beating at low speed. Gradually add a pinch of salt and vanilla extract (2 tablespoons, you can without it).

When the syrup temperature is close to 100 degrees, increase the mixer speed to maximum.

At this time, melt the pressed gelatin sheet (or the entire powdered gelatin mass) in the microwave. Pulses of 10 seconds. Only until the gelatin becomes a liquid mass.

Pour the syrup, which has reached 118 degrees, into the proteins.

Then the gelatin mass.

Continue beating until the mixer bowl is at room temperature. By this time, the mass will be thick, airy and dense.

Transfer the mass to the mold. I have a square frame 20x20 cm, lined with parchment, generously sprinkled with powdered sugar. You can lay out in round shapes. The main thing is that you have a layer thickness of at least 2 cm.

Smooth the top gently with a wet spatula or spoon.

In a mixer bowl, combine brown sugar (165 g, white can be used) and soft butter (175 g).

Beat on high speed for 3-5 minutes. At this time, sift in baking soda (1/2 tsp), baking powder (1 tsp), wheat (220 g) and whole grain (220 g) flour.

Enter eggs (2 pcs) into the oil mass. Beat with a paddle attachment until smooth.

Pour in the flour mixture.

Whisk.

At some point, the dough will begin to gather into large pieces.

Divide it into 2 parts. Form each into a rectangular piece.

Wrap each in parchment and roll out to a thickness of 3-4 mm.

Place in freezer for 25 minutes. Then take out and cut out cookies of any shape.

Bake in an oven preheated to 180 degrees (top and bottom) for 8-10 minutes, until cooked and a light crust appears.

Let the items cool down. At this time, prepare cutouts slightly smaller than those used to cut out cookies. Roll them in powdered sugar.

Take out the marshmallows and cut out blanks from it. Constantly roll the carving in the powder.

To connect the parts, put something sticky on the cookies (caramel, honey, melted chocolate, jam).

Put the pieces together and serve. They can be stored in a container for a week.

The cookies are very tasty, and the marshmallows are unrealistically springy.

The French name for marshmallow is Guimauve. This is an easy-to-prepare airy dessert that can serve as an independent treat or serve as a decoration for cakes or pastries.

Invert sugar is one of the main ingredients. It does not contain any color, smell and does not add an additional shade to the taste. This type of sugar is only important for the overall structure of the dessert. If you could not find this ingredient, you can replace it with honey - but be prepared for the fact that the aroma and taste will be felt.

Recipe and photos from my training.

Ingredients:
300 g sugar
70 g berry puree (any kind)
105 g invert sugar or honey
28 g gelatin
57 g water (for gelatin)
70 g berry puree (optional)
105 g invert sugar or honey (optional)

P r i p o r a t i o n e :

Place a silicone mat on a baking sheet, place a metal frame on it, the size of the baking sheet itself, well greased with grape seed oil or other oil, odorless and tasteless. If there is no such frame, you can use a baking dish, but also generously oiled.

In a small saucepan, heat the first berry puree with invert (or honey) and regular sugar to 106C.

At this time, start whipping the second part of invert sugar (or honey) and berry puree in a food processor.

Soak gelatin in cold water (57 g) and let it swell. Then melt in a water bath. Add to hot fruit and sugar syrup, stir until combined.

Pour the syrup in a thin stream into a food processor, where you have whipped invert sugar with fruit puree.

Continue whisking until the mass visually changes and cools to a temperature of 45C.

Distribute the prepared air mass according to the shape and leave at room temperature for a day.

In the morning, grease the parchment paper well with oil, sprinkle with sugar. Turn the finished marshmallow over it and remove from the mold. Wipe the knife with oil or heat in hot water and cut into small cubes. Roll each cube in sugar.