Pastila is a sweets made from fruit puree with the addition of nuts, raisins and other dried fruits. It is easy to prepare apricot pastilles at home, especially if the kitchen is equipped with a food processor and dryer: chopping devices help prepare a first-class fruit mixture, and the dryer keeps vitamins and nutrients in the treat. In addition, in the dryer, the pastila thickens faster and takes on the desired consistency.
How to prepare apricot marshmallow at home: a simple recipe
Ingredients
Apricots 300 grams
Wash 300 grams of apricots. Extract the pits from the fruit, then:
The apricot pastille should be in the dryer for 12 hours. The finished delicacy sheet has a solid solid consistency. It easily leaves the pallet and does not tear. If there are still traces of puree on the silicone base, place the oriental sweetness in the dryer for a while.
With proper storage, the pastille will lie quietly for 3-4 months. If you make a large number of blanks at once, you can forget about store sweets for the whole autumn and winter.
The basic storage rules are as follows:
How to make sugar-free apricot marshmallow? The recipe looks exactly the same, but you don't need to add granulated sugar at the stage of turning apricots into puree. If desired, it can be replaced with honey.
Fruit pastila like in a store! (experiment on gelatin)
Once a swift wind Zephyr carried an unusual, airy delicacy to the Mediterranean coast. Since then, the tasty treasure was transported from the East to the West as precious gifts, and in the Russian hinterland they knew how to cook marshmallow since ancient times without any ancient gods.
Incredibly airy, fragrant and tender homemade apple and currant marshmallow. If you can't get agar-agar, but you want marshmallows, I suggest you a step-by-step photo recipe for making fruit marshmallows like in a store! By the way, today I specially looked at the composition of the marshmallow at different companies, everywhere they write "thickeners", they hide something ...
A variant of a store-bought pastille on agar-agar. I never did anything on agar-agar, but somehow I was interested in where you can buy it, and it turned out that it is so rare that I didn't bother ordering it online, and the recipes for marshmallow only on agar-agar ... A couple of days I was looking for him in the shops, everywhere they told me, there is no such thing .. But there is gelatin! Only I didn't find a recipe on gelatin. That is, everywhere they write that replace agar-agar with gelatin boldly and everything will work out. I replaced it, and nothing worked ... But it did not work because the agar-agar needs to be brought to a boil and it freezes already at 40 degrees (that is, at room temperature), and gelatin cannot be brought to a boil, it immediately loses its properties ... Since I did it according to the recipe on agar-agar, but "boldly replaced it with gelatin", as advised, the marshmallow did not freeze either in a day or in two !!!
Well, nothing, attempt # 2 was a success with some adaptations for gelatin. I share with you! (I will still order agar-agar to compare and understand the difference)
I have no scales, but I had to measure it exactly, so I searched the Internet. To help people like me, deprived of the scales:
Applesauce: 1 tbsp spoon = 50 gr. 1 glass = 350 gr.
Agar-agar 1 tsp = gelatin 4 tsp (i.e. agar agar goes 1 to 4 relative to gelatin)
Basis recipe:
Apples - 5 - 6 pcs. medium sour * We need to get 5 tbsp. tablespoons of mashed potatoes with a slide
Sugar - 250 gr.
Protein - 1 tbsp spoon
Vanilla sugar - 1 tsp
* Powdered sugar - for dusting
Syrup recipe:
* I made with juice obtained from frozen red currants. Can be done simply on the water
Currant juice - 50 gr.
Sugar 150 gr.
Gelatin filling recipe:
Gelatin - 4 tsp * I took Dr. Oetker Gelatin Instant
Currant juice - 50 gr.
Preparation of the base:
We clean the apples, cut them
We put in the oven for 200 gr. and bring it to softness. (20 minutes)
We go over hot apples with a mixer or blender until puree (2-3 minutes). We postpone 5 tbsp. heaped spoons of mashed potatoes * Eat the rest or give to the kids :)
Pour 250 gr in mashed potatoes. sugar, vanilla sugar and leave to cool
After cooling, the puree will be so viscous
Add half of the protein to the cooled puree * To measure half, beat the protein with a fork to break the structure of the egg
We start whipping at maximum speed
Beat until standing peaks and white. * Beats pretty quickly, about 10 minutes
Syrup preparation:
Pour boiling water over the berries and rub through a sieve. Pour 100 ml from the resulting juice.
Pour gelatin into half of the juice and leave to swell. * If you have instant, then enough time while we are fiddling with the syrup. If you have regular gelatin, then you need to put it to swell earlier, before we start making the marshmallow.
Pour 150 gr into half of the juice. sugar and begin to cook the syrup. * Place a bowl of cold water next to it to check if the syrup is done. The ball turns out the same as when preparing protein cream
As soon as the syrup has boiled and bubbled, drip into a bowl of cold water drop by drop. If the drop can be collected in a ball, the syrup is READY! It will take about 5 minutes to cook the syrup
Pour the hot syrup into the apple base, stirring constantly with a mixer at low speed * Brew the protein
Preparation of gelatinous filling:
Immediately after the syrup was introduced, we heat the swollen gelatin. *VERY IMPORTANT! We heat no higher than 60 gr. That is, do not even put a saucepan with gelatin on the fire, because there is very little liquid, it boils instantly. Just hold over the stove, stirring, until the gelatin becomes liquid.
Pour the gelatinous filling into the brewed base, stirring constantly with a mixer.
For another couple, three minutes, go over the pastille with a mixer and proceed to molding.
Molding the pastille:
In a not very large form with sides, we line the cling film.
Pour our marshmallow and put it in the refrigerator until it solidifies. * You can clean at night. I removed it for 4 hours.
As the marshmallow hardens, sprinkle it with icing sugar on top, not sparing it
Turn it over onto a board or parchment
Sprinkle with powdered sugar again
Cut into pieces, squares
Roll in powder on all sides
All right, you're done! You can already eat, which my children did. Half have eaten already ... Half lies in powdered sugar, winds up to the state of the store, tomorrow I will put it in a bag, if they do not eat it earlier. To taste - apples are much more felt than in the store. The pastille is very tender and airy, now, after 3 hours after cutting, it is all covered with a crust. Very sweet, but due to the sourness from apples and currants, you can eat a lot of it! Therefore, be careful that nothing sticks together anywhere.
If you don't have agar, try gelatin! And when I get the agar, I will definitely prepare and write the difference between marshmallow on gelatin and agar-agar. So far, we are very tasty!
Almost all year round, you can make airy marshmallows from store-bought apples - a delicious fruit dessert. But in the fall, there is an opportunity to create it from fruits from your garden. The airy candy, the recipe for which is presented on this page, turns out to be very tasty. It is moderately sweet, and due to the addition of apples, it has a sour refreshing aftertaste.
To prepare this delicious dessert, you need to prepare the following foods:
- apples, peeled and peeled - 600 grams;
- two teaspoons agar agar or two gelatin sachets, each of which is designed for five hundred milliliters of liquid;
- chicken egg whites - 2 pieces;
- granulated sugar - 450 grams;
- water - 200 milliliters;
- a tablespoon of lemon or orange juice(if you want the marshmallow to turn out sour);
- one fresh apple(not necessary).
Apples need to be cut into quarters, then peeled and peeled from each of the cores and crumbled. Then the apples should be placed in a saucepan and a little water should be poured there so that it covers the bottom. Cook the apples until they are soft. Another way to make apples soft is to put them in a double boiler and cook. Then, using a blender, the apple slices need to be mashed.
There is a third way to make applesauce - chop the peeled fruit quarters in a food processor and then simmer in a saucepan until tender. And then you can grind the apple mass in puree using an immersion blender or leave it as it is. With this method of preparation, the airy marshmallow turns out to be very tasty with sour apple pieces.
The base of the air marshmallow is prepared as follows: in the mixer cup you need to separate two proteins of chicken eggs from the yolks and add one hundred and fifty grams of granulated sugar there. You can add a tablespoon of lemon juice to this mass. Sugar, protein and lemon juice should be whipped into a thick foam. In order to prevent liquefaction of the mass, you first need to beat the whites, and then gradually add sugar in portions. And lemon juice is only at the end.
For an airy marshmallow, you need to prepare sugar syrup - you need to put a saucepan on the fire, where you should pour all the remaining sugar - three hundred grams. One hundred and fifty milliliters of water must be poured there. The mixture must be heated until all components are dissolved. A syrup is considered ready when a solid ball forms from it, if you drop it on a plate. Usually the state of readiness of the heating sugar syrup is visible by the many small and large bubbles.
Pour fifty milliliters of water into a saucepan and add two teaspoons of agar-agar or two bags of gelatin. The mixture must be heated on a stove until the agar-agar or gelatin is completely dissolved.
The air candy is created in four parts. Put the cooled applesauce into the finished protein-sugar mass and continue to beat. The mass should become homogeneous and slightly white. When this happens, pour in a thin stream of hot syrup (you can boil it) and continue whisking. The mixture is ready when it is completely homogeneous and enlarged. Then you need to pour a mixture of water with agar-agar or gelatin into it in a thin stream.
The snow-white mass must be poured into a baking dish or into several molds and left in the refrigerator for twelve hours. After this time, the puffed apple marshmallow will be ready. It can be cut into pieces and served. By its consistency, it resembles. And the taste is unlike anything. It is airy, soft and refreshing, and therefore eats very quickly.
Since apple puffs are made at home using a lot of sugar, the final product may be overly sweet. In order for the airy marshmallow to taste good, you should pick up sour apples. You can add an apple, chopped with a kitchen machine or grated on a fine grater, to the finished apple-protein-sugar mass. To add sourness to this dessert, you can add lemon or orange juice. The recipe suggests adding only one tablespoon of juice. It is permissible to increase this amount.
If you come across poor-quality agar-agar or gelatin, the protein-sugar-apple mass may not solidify. The same can happen if all the ingredients of the air marshmallow were not thoroughly whipped with a mixer. In this case, in the morning it will be a sweet foam, under which the syrup is poured. Put all this mass into a mixer cup and beat well again. It will turn snow white and increase in size.
While it is whipping, you need to dissolve one bag of gelatin or one teaspoon of agar agar in a little water. Then the liquid must be heated and poured into the air mass while still hot. It is necessary to whisk until the mixture becomes homogeneous. After that, it must be poured into molds again or poured into one mold. Better to cover the bottom of the mold with baking paper. It is also worth covering the edges of the form from the inside. In this case, it is very easy to remove the airy marshmallow from the apple molds. Thanks to the use of baking paper, it gets the perfect shape.
Many people love marshmallow more than marshmallows. And it is not surprising - the marshmallow is much less cloying, and it has almost half the sugar in it than in marshmallows. In addition, fewer proteins and less agar are added to the marshmallow. As a result, it has a more pronounced fruity taste and a more delicate texture.
The pastille mass has a much lower ultimate shear stress, lower viscosity and therefore, unlike marshmallow mass, does not retain its given shape. That is, in simple Russian language, products from this mass should be cast, and not deposited.
And this is good news for those who failed marshmallows. It is interesting to consider the differences between marshmallows and marshmallows. The basis for both sweets is a mixture of applesauce with a high content of pectin (from Antonovka or boiled), sugar and egg white (you do not need to beat the protein separately). This mixture is whipped at room temperature until lightening and a significant increase in volume (not less than two times). This is easy to do with the whisk attachments at maximum mixer speed.
The whipped mixture is brewed with hot (80-90C) sugar-agar-syrup. For marshmallow, syrup needs a thicker and more concentrated, with a high content of agar, it is boiled down to a temperature of 110C. For marshmallow, a weaker syrup is used, boiled down to 107-108C, and in smaller quantities.
After brewing, the pastel mixture is stirred at low speed, and the marshmallow mixture is whipped at maximum speed until a significant increase in the volume of a very thick consistency.
Agar hardens at 40C, so the mixture should not be allowed to cool, but immediately cast or deposit the products.
Molasses is introduced into marshmallows and pastilles solely to prevent sugar syrup during cooking and products during storage. If you have molasses or glucose syrup, replace a third of the sugar in the syrup with them. From experience I can say that marshmallows are candied in a couple of days, and marshmallows are generally not inclined to this.
Both marshmallow and marshmallow were flavored with vanillin in the USSR. You can use any flavor you like.
You will need:
250g applesauce (3-4 apples)
250g sugar
1 bag of vanilla sugar
10g protein (3 teaspoons)
160g sugar
3g agar (1 tsp with a slide)
60g water
icing sugar for dusting
How to cook:
1. Soak the agar in the indicated amount of water in a saucepan where you will cook the syrup.
Bake the apples (microwave for 4 minutes) and scrape out the pulp. It needs to be rubbed through a sieve or grind with a blender into a smooth smooth puree.
Weigh 250 g of this puree ...
2. And toss with sugar and vanilla sugar. Let stand until completely cooled. The addition of sugar will make the puree thinner, but will slightly gel when it cools.
3. Heat the agar until it dissolves, you get a gel in a saucepan. Add sugar to it. There is a lot of sugar, but with stirring, the mixture will become liquid.
4. On medium heat, while stirring, heat to a boil, simmer for a minute or until a temperature of 107C. Set aside from the heat.
5. While the syrup is cooling, add the protein to the applesauce and beat at full speed. You should get a thick, almost white mass.
6. Pour the syrup in a thin stream, stirring with a mixer, which must be switched to the lowest speed.
7. Pour the mixture into a plastic-lined mold. The optimum thickness of the mixture is 2 cm (as in industrial pastilles). The size of the mold is 20x25-30cm.
8. Let harden at room temperature for 5-6 hours. Sprinkle the surface with powdered sugar (heartily). Flip the finished slab onto the board.
9. Again dust with powder and cut with a circular knife along a ruler into pieces 2 cm wide and 8 cm long.
10. Dip them well in powder.
11. And put it on a wire rack to dry, it will take 6-8 hours.
12. To avoid drying out, store the finished pastille in a bag, or eat it right away.