Captains Dinner Logo
to top
Strawberry marshmallows

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.

Strawberry Marshmallows

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

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Bolo de Caco aus Madeira February 21st, 2018 | side dishes

Madeira: Kebabs, Poncha and Bolo de CACO

We ate the best Bolo de Caco on the village square in Monte above Funchal on Madeira island. The atmosphere there was special. It was lunch time, we were – away from the hustle and bustle of basket sled tours and cableway – alone in the square, apart from some mangy dogs hanging around and taking sometimes a sluggish effort to chase a pigeon. And there we discovered BOLO DE CACO.

read more
Turnip stew January 2nd, 2018 | main dishes

Turnip stew – just delicious!

After all that festive roasts and gourmet buffets we feel like cooking something pretty simple. Outside it’s cold and dark and new year still seems to be a bit unreal and strange. Could there be anything better than a fine warming stew with an almost forgotten vegetable, the turnip?

 

read more
Text: Für alle Rezepte gilt: Obst und Gemüse vor der Verwendung waschen und putzen - Klar, oder? May 13th, 2018 | Uncategorized

Subscribe

Just enter your data, and you will be notified of the latest posts.