I will be a little by the u.s., and what is more American a marshmallows
I love the foam consistency, it is so funny. And I've really experimented with different flavoring substances, made with a whole bottle Øtkers natural caramel essence and a bottle here natural Tørsleffs licorice (that is they taste of Pernod)
Personally, I am not the synthetic flavor and artificial dyes, but one can add all, but the surface one can mix 3 fussed strawberries in if one wants jordsmag or red, or what about grated lemon rind?
RECIPE – Marshmallow/Marshmallows
INGREDIENTS
2 packages isinglass (20 small sheet)
400 (g) sugar
200 selling ml / 2 DL
Powdered sugar or glucose tablets to roll in
taste proposals:
Grain from a vanilla bean or 2 tablespoons vanilla sugar
2-3 tablespoons Raw licorice powder from Bulow
1 small bottle of licorice extract from Tørsleff (it tastes as mentioned by Pernod)
1 small bottle of caramel extract from Øtkers
APPROACH
- Dissolve gelatin in water, lower one plate at a time into the water so that they are not sticking together (CA 10 My in water)
- Sprinkle a baking sheet or silikoneark well with icing sugar so it's ready
- Mix water and sugar in a saucepan and heat
- Stir in the sugar mass and heat to approximately 130 ° c so that all the water has evaporated
- Wring water from husblasen and have it ready
- When the sugar mixture has cooled down a bit to around 100 ° C start by whipping
- Put husblasarkene in during whipping
- Whisk the mass in 10 My to it will be very “fluffy” and white
- Spread the mass quickly on cookie sheet with a spatula, sprinkling with powdered sugar
- Style is the mass, in the refrigerator for a few hours, or until it is completely cooled
- Cut into pieces, Vend in powdered sugar or glucose tablets
- I have used a small serrated knife and it has worked well, other lubricates a cutter knife with oil
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.
skumfiser facing Blossom meles and liquorice powder
Tried this fine and functioning of the recipe today and just a little input!
The first one should do is to make wax paper and possibly. form ready because it strongly to sit after finished piskningen!!