Lemon Marshmallow
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Delicious, tender, and smells like lemon! You can eat it as is, but for storage, each cube should be rolled in powdered sugar and dried at room temperature.
Ingredients
- Sugar - 3.5 oz
- Water - 7 fl oz
- Vanilla salt - 0.1 oz
- Powdered Sugar - 0.1 oz
- Citric Acid - a pinch
- Gelatin - 0.7 oz
Step by Step guide
Step 1
Soak the gelatin in 100 ml of cold boiled water to swell.
Step 2
Mix the sugar and dry jelly, pour in 100 ml of boiling water, and stir well until completely dissolved. Gently heat the swollen gelatin over the fire, but do not boil, and pour it into the lemon-sugar liquid, mixing well. Beat with a mixer for 15 minutes. After about 5-7 minutes, a thick foam will start to form.
Step 3
After 15 minutes, add the citric acid and beat for another 5 minutes.
Step 4
With each passing minute while the dessert is being prepared, the mixture will become lighter and fluffier.
Step 5
Pour the finished mixture into a mold lined with baking paper. Place it in the refrigerator for 3-4 hours. I left it overnight.
Step 6
Remove the finished soufflé, sprinkle it with powdered sugar mixed with vanilla, and turn it onto a sheet of paper also dusted with powdered sugar.
Step 7
Remove the paper and cut the dessert into cubes. Pre-coat the knife with odorless vegetable oil.
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