Strawberry Marshmallows

June 6th, 2019 | Süßes

In Hamburg they call marshmallows “Hamburg Speck”. Who doesn’t immediately think of the Hamburg Dom [one of the biggest, longest lasting and oldest outdoor fairs in the world] of love apples and Ferris wheel. This recipe for strawberry marshmallows, however, actually tastes even better than the memory can be.

No industrially produced marshmallow has this aroma of fresh strawberries – so fluffy and tender it melts on the tongue. Try it! Together with fresh forest berries, the marshmallows can be arranged for a delicious dessert plate.

Strawberry marshmallows

(Attention: must be kept cool overnight)

neutral oil (eg rapeseed oil)

lay out a square springform pan (23 x 23 cm) with baking paper, brush with oil

6 sheets of white gelatine

soak in 80 g of water

1 vanilla pod

slit longitudinally, scrape out mark

250 g of sugar

boil with 100 g of water to 127° C (sugar thermometer)

1 egg white

beat stiff in a heat resistant bowl

squeeze out the gelatine and stir into the sugar syrup

pour the sugar syrup into the egg white in a thin stream, add the vanilla pulp, beat with the food processor until the mixture is very stiff, fill it into the pan, smooth it out

200 g strawberries

clean, halve

20 g of sugar

cook the strawberries and sugar for about 5 minutes, pass through a strainer

8 sheets of gelatine

soak in the strawberry puree for about 5 minutes (insert one by one so they do not stick together)

warm the strawberry puree until the gelatine has dissolved

1 egg white

beat until stiff in a heat resistant bowl

250 g of sugar

boil with 100 g of water (to 127 ° C)

2-3 drops of red food coloring

stir in a thin stream into the egg whites together with the strawberry puree, beat with the food processor until the mixture is very stiff, fill into the springform pan, smooth

cover with plastic wrap and refrigerate overnight

125 g powdered sugar

100 g cornstarch

sift on the work surface, detach marshmallow from the baking paper and place on the powdered sugar mixture, dice and roll in the powdered sugar mixture

keep in a tin can - the fresher they are consumed, the better

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I love vanilla, especially in savory dishes. So this dish really jumped on me when I discovered it years ago in the culinary magazine “Effilee” in the section “Fast Plate” by Stevan Paul. The vanilla shrimp have now found a permanent place among our summer classics. And sometimes we get the summer back on the plate even in winter.