Homemade gooseberry marshmallow - how to make gooseberry marshmallow at home

How to make gooseberry puree

The basis of the marshmallow is properly prepared berry puree. To make gooseberry puree, use ripe berries. You can also take a slightly overripe product.

The gooseberries are washed under cool running water and allowed to dry completely. To speed up the process, you can use paper towels.

Next, the prepared berries are subjected to heat treatment so that the gooseberries become limp. They do this in several ways:

• Blanch. To do this, place berries in a bowl with a wide bottom, for example, in a basin and add water to them so that there is 2–3 centimeters of liquid at the bottom. Then, with constant stirring, the gooseberries are completely softened.
• Bake in the oven. Place the berries in a frying pan with high sides, add 1/2 cup of water per kilogram of berries, cover the frying pan with a lid, and simmer the gooseberries for 15 - 20 minutes at a temperature of 200 degrees.
• Boil in a double boiler. Place the berries in a steamer container and cook until softened for 20 minutes.

After the gooseberries have softened, they are placed on a sieve and rubbed with a spoon until smooth. The base for making pastille is ready!

How to dry marshmallows

There are several ways to dry the berry mass:

• The natural way. In hot climates, this option for drying marshmallows is optimal, as it does not require additional energy consumption. The berry mass is first laid out on trays lined with oiled paper in a layer of 0.5 to 1 centimeter. Then the containers are exposed to the sun and dried for 5 to 10 days. After the puree has become stronger, it is either turned over to the other side or hung on wooden sticks until completely dry.
• In the oven. The puree is placed on baking sheets that have been previously covered with baking paper and greased with vegetable oil. Dry the marshmallow at a temperature of 80 - 100 degrees. To allow humid air to be replaced by dry air, keep the oven door slightly open. The drying time depends on the heating temperature and the thickness of the berry mass, and varies from 4 to 8 hours.

• In the dryer for vegetables and fruits. Gooseberry puree is placed on trays for preparing marshmallows. If there are no special containers in your dryer, then the berry mass can be placed on baking paper greased with vegetable oil. Dry the gooseberry marshmallow in a dryer at maximum temperature for 3 to 6 hours.

The marshmallow is considered moderately dried if its top layer does not stick to your hands. If the marshmallow is overdried, it will be fragile and brittle.

Recipes for making gooseberry marshmallows

Natural gooseberry paste without sugar

Gooseberry puree is placed in an enamel pan and boiled over low heat until thickened and reduced in volume. To prevent the berry mass from sticking to the bottom, it must be constantly stirred. You can dry the marshmallow using any of the methods described above.

 Nikolay Rusovich in his video recipe will tell you how to prepare gooseberry pastille without cooking

Gooseberry pastille with sugar

• gooseberries – 1 kilogram;
• granulated sugar – 700 grams;
• water – 2 glasses.

A thick syrup is made from sugar and water. After all the sugar crystals have dispersed, it is added to the berry puree. The sweet mass is thoroughly mixed and boiled over fire until the volume is reduced by 2 times. The pastille is laid out on pallets and sent to dry.

Watch the video from the channel “HAPPY PEOPLE”, which tells about the method of preparing marshmallows with sugar

Gooseberry marshmallow with honey

• gooseberries – 1 kilogram;
• honey – 300 grams.

Gooseberry puree is boiled over low heat until thickened, and then allowed to cool to a temperature of 40 - 50 degrees. Liquid honey is added to the warm mass and everything is mixed thoroughly. Such marshmallows need to be dried naturally, since high temperatures in the oven and electric dryer can destroy the beneficial properties of honey.

Gooseberry pastille with protein

• gooseberries – 1 kilogram;
• granulated sugar – 300 grams;
• egg white – 1 piece.

The prepared gooseberry puree is boiled until thickened. Then beat the mass with a mixer for 5 – 6 minutes.After this, add granulated sugar and continue stirring until the crystals are completely dissolved. Separately, beat the egg white until stiff foam.

After the berry mass becomes homogeneous, protein is added to it. Mix the puree with a mixer until the mass stops spreading. After this, the gooseberry pastille is placed on trays and dried until ready.

How to store marshmallows

You can store the pastille at room temperature in a glass jar. Large volumes of marshmallows can be stored in the refrigerator in a glass container under a tight lid. For long-term storage, the marshmallow is frozen in the freezer, pre-packed in a sealed bag.