How to make raspberry marshmallow in the oven. Berry marshmallow

Pastila can be made from any fresh fruit or berries, as well as from jam or jam. If marshmallow is prepared for long-term storage, it is made from the original fruits or berries with the addition of sugar or honey. The boiled puree or ready-made jam is dried, turning all the time. The finished sheets are pressed so that the pastille is of the same thickness and acquires a glossy shine.

For taste, at the end of cooking, you can add chopped nuts or sprinkle ready-made layers of marshmallow with nuts.

They also prepare marshmallows with the addition of egg whites; they need to be eaten within a few days. We offer several recipes for raspberry marshmallows.

Raspberry jam marshmallow

Ingredients:

raspberry jam – 1 kg;
egg whites – 5 pcs.

Preparation

Now we’ll tell you how to make raspberry marshmallow. Beat raw egg whites until a white foamy mass forms. Little by little add raspberry jam to the whites, continuing to beat. Place the finished mixture on a baking sheet lined with parchment. Bake at 60 degrees for 2.5-3 hours.

The marshmallow should not be allowed to dry out; it will lose its taste and appearance. Sprinkle the finished marshmallow with sugar or powdered sugar.

Fresh raspberry paste

Ingredients:

fresh raspberry puree – 1 kg;
sugar – 100 g.

Preparation

Cook raspberry puree in an enamel bowl over low heat. The puree should reduce by half. Then let it boil and add sugar. Taste it: if the mixture turns out sour, add more sugar. Cook again until thick.

Place parchment paper on a baking sheet, grease it with odorless vegetable oil and spread the thick raspberry mixture in a layer of approximately 1 cm. Dry it in the oven at 40 degrees or in the fresh air, exposing it to the sun (4-5 days). When the marshmallow dries and stops sticking to your hands, roll it up. Wrap the rolls in clean parchment paper.

It's hard to imagine a sweetness tastier than raspberry marshmallow! And what a healthy yummy it is, how the kids will love it. And you don’t have to worry that they ate a lot of sweets, because they will only benefit from it. I am sure that raspberry marshmallows, dear adults, will not leave you indifferent!

Ingredients:

Raspberry puree - 1 kilogram;
sugar - 200 grams.

Recipe for making raspberry marshmallow:

Place fresh raspberries in a colander and rinse with cold water, let the water drain and remove the stems.
Place the prepared raspberries in an enamel pan, cover tightly with a lid and place in the oven.
Steam it there a little, then rub the hot steamed mass through a sieve.
Place the mashed puree in a basin, put on fire, add sugar, and boil with constant stirring until the original volume is halved.
Pour the boiled mass into a layer 1.5-2 centimeters thick into wooden or plywood boxes lined with parchment paper.
Dry the marshmallow in the oven at a temperature of 35-40°C for 10-12 hours.
Sprinkle the dried marshmallow with powdered sugar, cut into pieces and place in clean, dry jars.
Cover with parchment paper, tie and store in a cool, dry place.

This is a real recipe for raspberry marshmallows, you won’t find anything like it on the Internet! Try to cook at home, a dish that was known back in the 14th century!

Marmalade is not marmalade, chewing gum is not chewing gum, candy is not candy. A! This is a delicacy familiar from childhood - pastila. It’s probably simply impossible to think of a more healthy sweet. Especially if the marshmallow is prepared without adding sugar. So, almost everyone knows what it tastes like, but not everyone knows how to prepare such a delicacy. Meanwhile, making marshmallows at home turns out to be very easy. The process is quite simple, and the composition of the marshmallow recipe is dictated only by the time of year or your own tastes. Try making marshmallows - and you will certainly be convinced of this.

Belyovskaya marshmallow

The historical recipe that gave rise to all known fruit marshmallow recipes. The author of this recipe was the merchant Prokhorov, who, based on folk recipes, came up with a way to process and store apples. This significant fact happened already in 1888. Since then, Belyov marshmallow (named after the city of Belyov) has become known in many, many countries around the world.

Ingredients:

Antonov apples (bucket)
Sugar (12 cups)
Egg whites (8 pcs.)
Powdered sugar

Preparation:

Wash the apples, peel and finely chop. Place in an aluminum pan and evaporate in the oven until pureed. Cool the finished puree and rub it through a sieve or colander. Beat the egg whites, add sugar and mix with the puree. Beat again until the mixture becomes light in color. Set aside a couple of glasses of puree (to lubricate the layers). Place the rest of the mixture on two baking sheets lined with parchment paper and dry in the oven over low heat for several hours. When removing the dried layers, turn the paper over and moisten it with water. Lubricate the layers with the remaining mass and roll them into rolls. Place them again on a baking sheet (seam side down) and dry them in the oven again. Rub the finished marshmallow rolls with powdered sugar, wrap them in parchment and store them in a cool, dry place.

Apple marshmallow

The most common recipe. Either because we always had a lot of apples, or because almost everyone likes apples. However, for preparing marshmallows at home, this method can be considered the basic one.

Ingredients:

Fresh apples

Preparation:

We select good apples. Wash, cut into halves and remove the core. Take a thick-bottomed pan and pour water to a height of one centimeter. Pour the apples into the pan and put the pan on the fire. Let it boil and cook (without stirring!) over low heat for half an hour to two hours - the time depends on the variety and size of apples. Leave the finished apples in the pan until they cool completely. Then strain, draining the liquid, and rub the apples through a sieve. Place the resulting puree on a baking sheet covered with cling film (baking paper), spread the apples into a thin layer (four to five millimeters) and leave to dry. Remove the finished marshmallow from the film and turn it over, allowing the other side to dry. Then cut into pieces of the desired size and store in a jar or wrapped in food paper.

Pear marshmallow (Slovakian)

Another fruit marshmallow recipe. This time they have pears, and in Slovakian style too! Shall we try to cook?

Ingredients:

Kilogram of pears
Glass of sugar

Preparation:

Wash the pears thoroughly and cut into slices. Pour some water into the pan and pour the pears into it. Boil them until soft, rub through a sieve and boil again to evaporate excess liquid. Then add sugar and cook again until completely thickened. Place the hot puree on a baking tray covered with baking paper. Spread the still hot mixture onto the paper and dry it in the oven. Roll up the finished marshmallow and store it in closed glass jars.

Cornmeal pastille

An unusual and original recipe for making marshmallows.

Ingredients:

Half a kilo of cornmeal
Glasses of sugar
3 glasses of milk
Pinch of salt

Preparation:

Pour the milk into a saucepan, add all the sugar and salt, and boil. Gently add (stirring) corn flour to the boiling milk. Cook over low heat until the mixture thickens. Place the still hot mass on a tray, spread it into a thin layer and leave to cool and harden. Cut the finished pastille into pieces of the desired size.

Raspberry marshmallow

For variety, we also offer you a recipe for berry marshmallows. Try making aromatic raspberry marshmallow.

Ingredients:

Raspberry
Raspberry juice

Preparation:

Squeeze a glass of juice from raspberries. Wash the remaining berries in cold water and place in a saucepan. Cover the pan with a lid and set the oven to steam the berries. We rub the steamed hot raspberries through a sieve. Dilute the resulting raspberry puree with juice and place on the stove. Boil until the volume of the puree is reduced by half. Then spread the puree on a baking sheet lined with baking paper. Dry the marshmallow in the sun or in the oven. Sprinkle the finished marshmallow with powdered sugar and store in a cool and dry place.

As you can see, the preparation is almost the same for all recipes: we take fruits or berries, cook the puree, and dry them. Try it! Make this healthy delicacy from apples and pears, from raspberries and currants, from sea buckthorn and honeysuckle, from viburnum and plums, and even from corn flour.

kerescan - Apr 30th, 2015

Sweet homemade marshmallow is a healthy delicacy that children will especially appreciate. “What is marshmallow made from?” - you ask. Making marshmallows at home can be done from any fruit, berries, and even pumpkin or carrots. But in this simple recipe we will talk about making raspberry marshmallows.

A very simple recipe. Or rather, the recipe is the same, but only the cooking technology is different. Therefore, we will consider two methods of preparation. The result is an excellent preparation of raspberries for the winter.

Raspberry marshmallow, composition for preparation: 1 kg of raspberries, 500 g of sugar.

Photo. Fresh raspberries

First, place fresh, clean raspberries in a non-enamel container and place in the oven.

Rub the hot berries through a sieve and add sugar. Boil the resulting puree by at least half, and then place it on a baking sheet (tray) lined with oiled parchment.

Dry at 60°C for about 4 hours. If the marshmallow layer is thicker, then up to 6 hours.

Photo. Raspberry marshmallow

The second way is how to make homemade raspberry marshmallow.

Just rub the hot berries through a sieve and beat until white. This will take you about half an hour.

Then add sugar and beat for another 20 minutes. Place the resulting mass on a baking sheet (tray) lined with oiled parchment. Dry at 60°C for about 4 hours. If the marshmallow layer is thicker, then up to 6 hours.

Cut the finished marshmallow into strips, roll it up and sprinkle with powdered sugar and store it in special trays or boxes lined with parchment.

Photo. How to store marshmallows

Thus, homemade raspberry marshmallow prepared for the winter is ready. Both recipes are good at home. If you agree, rate it.

The raspberries were not washed. Since the berries were crushed and stuck together, each berry was placed on trays by hand individually.

If your raspberries are not crushed, you can pour the raspberries onto the trays, and then shake the trays so that they are evenly distributed over the entire area. This will save you a lot of time.

We twisted the heavily crushed raspberries in a blender and poured them onto a greased tray placed on a tray.

Raspberry marshmallows were dried for 12 hours, and whole raspberries were dried for 42 hours at a temperature of +50 °C.
To save time and energy, we recommend preparing raspberries in the form of marshmallows and in combination with fruits to reduce the concentration of berry seeds in the dried marshmallow.

From 2.8 kg of raspberries we got:

350 grams dried raspberries
45 grams raspberry marshmallows
Drying 7 times.

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Raspberries are one of the popular plants among summer residents and gardeners. It is loved for its excellent taste, delicate aroma and beneficial properties. The wild berry was known to the ancient Romans and Greeks. Mentions of garden culture in Europe date back to the 16th century. By the beginning of the 19th century, active breeding work was underway in Russia to develop new varieties and shrubs with red, yellow and black fruits were already being bred.

Raspberries are delicate fruits that require careful handling. Fresh raspberries cannot be stored for long periods of time. Therefore, people have learned to prepare it for future use, and one of the ways is drying.

The Ezidri berry dryer will facilitate the process, significantly reduce drying time and preserve the beneficial properties of the product.

Selection of berries for drying

For drying, you should choose ripe and fresh fruits collected in dry weather. They must be whole and healthy. Brushed, overripe and, conversely, unripe raspberries are not suitable for drying (this is evidenced by greenish and brown areas). If the raspberries already have traces of mold, then you shouldn’t use them either. Both wild and garden berries are used for drying.

The fruits of cultivated raspberries are much larger than forest ones. But if we mention the beneficial properties of dried raspberries, then here the garden plant is slightly inferior to its wild counterpart. Large-fruited varieties are excellent for drying: Maria, Dachnaya, Obilnaya, Peresvet, Solnyshko, Augustina. If you want the preparations to have a fragrant aroma, choose varieties Anna, Linda, Valentina, Morning Dew.

Useful composition of raspberries

The berry is rich in vitamins A, C, B1, B2, B9, PP;
. contains calcium, potassium, cobalt, zinc, copper, iron;
. Organic acids are important for the body: malic, salicylic, citric;
. During the drying process, the Isidri dryer preserves tannins, pectins, carotene, dietary fiber, anthocyanins, and flavonoids.

Who benefits from raspberries?

Berries are necessary to improve appetite, normalize digestion and combat intestinal disorders. In folk medicine, the product is used as an antiemetic. Raspberries help cope with heartburn and heaviness in the stomach. True, at the stage of exacerbation of gastrointestinal diseases, it is better to abandon it. Pectins contained in raspberries remove heavy metal salts and radionuclides from the body. Black raspberries cope best with this task.

One of the main properties of raspberries is strengthening the walls of blood vessels. If you are susceptible to cardiovascular diseases or have previously suffered a stroke or heart attack, be sure to include dried raspberries in your diet. Thanks to beta-sitosterol and fatty acids, raspberries are used to treat and prevent atherosclerosis. Dried raspberries also help normalize blood pressure and lower cholesterol. A decoction of dried raspberries is recommended for people suffering from chronic rheumatism.

Regular consumption of dried berries has a beneficial effect on the condition of the skin and complexion. It is believed that berries can cope with headaches, increase the overall tone of the body and even slow down its aging. Steroids contained in dried fruits and leaves are involved in normalizing hormonal balance.
Vitamin C promotes better absorption of iron, so the berry is useful for anemia. It is impossible not to mention the benefits of raspberries for colds. Raspberry decoctions help to quickly cope with the flu, pneumonia, bronchitis and laryngitis. To prepare a healing decoction, just pour 2 tablespoons of the dried product with a glass of boiling water.

Dried raspberries in cooking

Many people associate the berry with raspberry tea. This drink is not only tasty and aromatic, but also healthy. Traditionally, tea is used for colds as an antipyretic, anti-inflammatory and diaphoretic. But raspberry tea can be consumed by completely healthy people. In addition to raspberries, other garden and forest berries, as well as various herbs, are added to it. With the addition of dried raspberries, you can prepare other drinks, such as compotes, fruit drinks, jelly, and medicinal decoctions.

Raspberries can be used as a flavorful component in many dishes. It is added to confectionery products: cakes, pastries, muffins and all kinds of pies. Dried berries can be used both as a filling and as a decoration. Raspberries perfectly complement “dry” baked goods: gingerbread and cookies. Dried raspberries are used in sweet casseroles, ice cream, homemade milkshakes and fruit and berry salads. The berry goes well with fermented milk products: it is added to cottage cheese, yogurt, and kefir.

Raspberries harmonize perfectly with cereals: buckwheat, oatmeal, semolina. Any child will be more willing to eat porridge that contains delicious berries and fruits. Sweet dried raspberries are completely ready to eat, so they can be eaten without additional ingredients.

In terms of the number of beneficial properties, the dried berry surpasses even the famous raspberry jam. Dry raspberries for future use, and you won’t have to wait until summer to enjoy this aromatic delicacy.