Pastila from baby puree: recipes for making marshmallows at home

How to make marshmallows from baby puree

In recipes for preparing regular marshmallows from berries and fruits, puree is prepared by chopping fresh products with a blender or meat grinder, and to get rid of peels and seeds, the mass is filtered. By making pastille from ready-made puree, you are freed from unnecessary worries, since the product in the jar is already completely prepared and has a homogenized appearance.

A wide range of purees presented by different manufacturers allows you to prepare a low-calorie dessert with different tastes. For marshmallows, applesauce, apricot, banana, pear, and even milk and cream are suitable.

Ingredients:

• puree – 2 jars of 200 grams;
• sugar – 1 tablespoon;
• powdered sugar for sprinkling.

Preparation:

Place the fruit mass in a saucepan and add sugar to it. If the puree is liquid, then boil it over low heat until thickened, with constant stirring.If the mass is initially quite thick, then it is only boiled for 3 minutes and wait until the sugar crystals are completely dissolved.

The finished fruit mass is laid out in a thin layer in a container for drying. This can be a baking tray or an electric drying rack lined with baking paper or cling film. To prevent the puree from sticking, grease the paper with a thin layer of vegetable oil. It is convenient to do this with a cotton swab. The layer of oil turns out to be very thin and is subsequently not felt on the finished product.

In the oven, the marshmallow is dried at a temperature of 80 - 90 for 3 - 4 hours. Place the baking sheet on the top shelf of the oven, and keep the door ajar during the entire drying procedure.

If drying occurs in an electric dryer, then the heating temperature is set to the maximum value - 70 degrees. To ensure that the marshmallow dries evenly, the racks are swapped every hour.

You can also dry the marshmallow in a natural way, for example, on a windowsill or on a balcony. The main thing here is to protect the product from insect attack. This drying process will take 4–5 days.

The readiness of the marshmallow is determined by touch. The layer should not stick to your hands, but at the same time, it should be elastic. Overdried marshmallows are hard and brittle.

The finished product is rolled into a tight tube or cut into squares. If desired, sprinkle the top of the marshmallow with powdered sugar.

Crushed walnuts, almonds, sesame seeds, cinnamon or vanillin are used as additional additives to the marshmallow, and sugar is replaced with liquid honey.

Baby puree pastille with egg whites and gelatin

Pastila can not only be dried, but also cooked using cold. For example, pastille with gelatin.

Ingredients:

• puree – 1 jar (200 grams);
• sugar – 1 tablespoon;
• chicken proteins – 2 pieces;
• gelatin – 2 tablespoons;
• powdered sugar for sprinkling.

Preparation:

Place baby fruit puree in a bowl and add gelatin to it. This mass should swell within 30 minutes.

Beat egg whites with sugar until thick foam forms. It is best to do this with a mixer rather than by hand.

After the gelatin is saturated with moisture, whipped whites are added to the puree. The mass is carefully mixed and placed in a mold greased with a small amount of odorless vegetable oil.

The container is placed in the refrigerator for 10 - 12 hours. After the mass has hardened, it is cut into portions and sprinkled with powdered sugar on top.

You can add vanillin or cinnamon to this marshmallow for flavor. If you add a little food coloring to the egg-fruit mixture, the marshmallow will take on an unusual color.

Watch the video from the “SweetFit” channel about the method of preparing dietary marshmallows from baby puree

Storing marshmallows

Store homemade marshmallows in glass jars or plastic containers in the refrigerator. The shelf life of the dried product reaches six months, but gelatin pastilles are best eaten immediately.