Marshmallow - so you bake the classic

Marshmallow - so you bake the classic


A marshmallow you can make yourself.

Marshmallow - so start baking

  1. As a cream base for the Negerkuss you should first according to the manufacturer's instructions, the leaf gelatine in a bowl, soak with water and swell.
  2. Then separate the eggs, give the egg whites in the bowl and beat it with the mixer to a smooth consistency. Here, however, you should make sure that the consistency of the cream is not too stiff.
  3. Heat then the sugar and water in a saucepan to 120 degrees. Stir the mixture with a wooden spoon until the water is completely evaporated in the vessel and a sugar concentrate has been incurred. To check the exact temperature you should, however, use a thermometer.
  4. Then enter the still heated to 120 degrees concentrate carefully stirred into the beaten egg whites into it and mix these ingredients together so long, so that the foam mass is replaced by a solid consistency.
  5. Express the gelatin and add them added while stirring the marshmallow cream.
  6. The marshmallow filling should be airy. Therefore, it is useful if you're in the vessel then still break up the cream with a whisk.
  7. To cool you now represent the foam filling for about 60 minutes in the fridge, so the marshmallow mass is strengthened.
  8. After cooling enter the cold foam cream into a piping bag, spread them on the appropriate ice cream cones and making up nearly finished marshmallows, so they do not stick, then on a wire rack.

Put on the marshmallow with chocolate

  1. The appearance of a marshmallow may be different. Different flavors of sugared egg white foam with whole milk, dark or white chocolate can be covered.
  2. Now, melt the chocolate in a water bath so that it becomes liquid and spread it with a spoon the slightly cooled chocolate then over the mousse.
  3. A special highlight for the eyes and for the palate are ingredients such as coconut, brittle, almonds, etc. which are given at the end about the chocolate glaze.
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