Cherry plum marshmallow: the best recipes for making marshmallows at home

Cherry plum pastila can later be served as an independent dessert dish, added crushed to soups and salads, and also served with slices of cheese. The minimal amount of sugar in this preparation makes the dish universal.

Recipes for making cherry plum marshmallows

“Live” cherry plum pastille with honey without cooking

Ingredients:

• cherry plum – 1 kilogram;
• honey – 200 milliliters;
• vegetable oil – 1 tablespoon.

Preparation:

The cherry plum is washed and then dried on paper towels.

The seeds are removed from the berries, and the pulp is twisted through a meat grinder or crushed in a blender until smooth.

Then liquid honey is added to the berry mass, and everything is thoroughly mixed.

It is better to dry such marshmallows naturally, in the sun, since the beneficial properties of honey do not tolerate heating above 60 degrees.

Cover the tray with oiled parchment, spread the cherry plum mass on it and place it on the balcony or outside in the sun. In hot weather, the marshmallow can dry out in 2–4 days. At night, the pallets are removed indoors, and in the morning they are taken out into the sun again.

The finished pastille is removed from the paper and rolled into a tube.

Watch the video from the channel “kliviya777” - Plum marshmallow (spicy). We make sweets from marshmallows.

Pastila with sugar

Ingredients:

• cherry plum – 1.5 kilograms;
• granulated sugar – 4 tablespoons;
• water – 4 tablespoons;
• vegetable oil – 1 tablespoon.

Preparation:

Cherry plum can be used in absolutely any color. The main thing is that the berries are ripe, without rot or damage. First of all, the cherry plum is washed under running water and drained in a colander.

Then the fruits are transferred to a saucepan or saucepan with a thick bottom. To prevent the berries from burning, add a small amount of water. The berries, with constant stirring, begin to blanch over low heat for 10 - 15 minutes. During this procedure, the peel of the cherry plum bursts, and the berry mass turns into a mushy state.

The cherry plum is transferred to a metal sieve with a fine cross-section and begins to be ground using a wooden spatula or spoon. As a result, you get cherry plum puree, completely freed from seeds and skin.

Add granulated sugar to the berry mass and mix everything well. If the mass turns out to be too liquid, then simmer it over low heat until thickened.

You can dry such marshmallows either naturally or using an oven or electric dryer.Let's take a closer look at the last option.

If the drying machine is equipped with special trays for preparing marshmallows, then the cherry plum puree is placed on them. If there are no special containers, then the dryer racks are covered with baking paper cut to the size of the trays. To prevent the berry mass from sticking, the surface of the paper is greased with vegetable oil.

Drying time varies from 5 to 12 hours and depends on the thickness of the berry mass.

Watch the video from the channel “Elena’s Vegetarian and Lenten Cuisine” - Fruit pastille made from apples and plums

Cherry plum pastille with egg whites

Ingredients:

• cherry plum – 1 kilogram;
• granulated sugar – 200 grams;
• egg white – 1 piece;
• water – 100 milliliters;
• vegetable oil – 1 tablespoon.

Preparation:

The sorted and washed berries are boiled with the addition of water until soft.

Then the berry mass is ground through a sieve, freeing from seeds and skins.

Add 150 grams of sugar to the puree and stir until completely dissolved. The sweet berry mass is transferred to a bowl with thick walls and boiled until thickened and reduced in volume by half.

The remaining sugar is added to the egg white. Beat the egg with a mixer until a thick foam forms.

Add the whites to the slightly cooled cherry plum puree and mix thoroughly again.

Cover the baking tray with baking paper, not forgetting to grease it with odorless vegetable oil. Spread the protein-cherry plum mass on top in a layer of 1.5 - 2 centimeters.

Dry the marshmallow in the oven at a temperature of 85 - 90 degrees. So that moist air can easily escape from the oven, the door is kept ajar, approximately two fingers. You can put an oven mitt in the gap.

Useful tips for making homemade marshmallows

To make making homemade marshmallows easier, use the following tips:

• When distributing the berry mass over the drying tray, try to lay it out in a thicker layer from the edges. This will allow the product to dry evenly.
• Towards the end of drying, the fruit pastille should be turned over to the other side so that the bottom layer also dries out.
• If the paper sticks to the finished product, moisten it slightly with water and then carefully remove it.
• The thinner the layer of marshmallow, the faster it will dry, and the longer it will be stored.

How to store marshmallows

Pastila can be stored in the refrigerator for up to 1 year. To do this, the product, rolled into tubes, is placed in glass jars or plastic containers and tightly closed with a lid. Also, the finished marshmallow can be frozen by packing it in airtight bags.