Rowan berry marshmallow: making homemade marshmallow from rowan berries

For marshmallows, you can use chokeberry and regular red one.

The taste and color of the marshmallow will be somewhat different, but both types of rowan are edible. I recommend that you prepare it yourself and try which marshmallow and which rowan berry you like best.

Ideally, rowan berries for marshmallows should be collected after the first frost, although it is considered ripe long before them. Simply, after a little frostbite, the berries become softer and acquire a special flavor. You can cheat a little, cut them off earlier and freeze the rowan berries in the freezer. Just don’t overexpose it, because the rowan should not turn into ice, but only become covered with frost and then thaw.

Chokeberry marshmallow with apples

Separate the rowan berries from the clusters, wash, place on a tray and leave in the freezer for 2 hours. During this time, peel and cut the apples. It is better to make the apple pieces smaller, so they will cook faster.

Ingredient ratio for making pastille:

• 1 kg of rowan;
• 1 kg apples;
• 1 kg sugar.

Mix apples, rowan berries, sugar in a bowl and stir.

Cover the basin with a lid or cloth and leave for 5-6 hours in a warm place. During this time, the rowan berries will thaw, the juice will release and the sugar will dissolve slightly.

You need to cook rowan pastila in several stages:

Bring to a boil, simmer for 15-20 minutes and cool.

Beat the mixture with a blender, bring to a boil again, boil and cool. And so on until the “jam” becomes thick, like jam, becomes viscous and easily pulls away from the walls.

You can simply dry the marshmallow on the kitchen table if you have space. Spread baking paper or cling film on the table, spread the marshmallow in a thin layer, and leave until completely dry.

It dries on its own in 3-4 days, but you can speed up this process in an oven or electric dryer.

If you dry the marshmallow in the oven, be sure to cover the baking sheet with baking paper, grease it with any refined vegetable oil and spoon the “jam” onto the sheet.

The drying time of the marshmallow depends on the thickness of the layer, but in any case, you should not make a layer thicker than one centimeter.

In the oven you need to set the lowest temperature, place a baking sheet in it and, without closing the door, dry until done.

The readiness of the marshmallow can be determined simply by touch. Gently touch the center of the marshmallow with your fingers. If your fingers remain dry and clean, then the marshmallow is ready. It can be rolled into a roll, or cut directly into sweets.

It happens that the marshmallow still sticks to the paper and it is very difficult to separate it. In this case, turn the sheet over and spray the paper with water. You can use a spray bottle. After a minute, you can easily remove the paper without damaging the marshmallow layer.

The taste of rowan marshmallow is very unusual.The pleasant sourness makes the marshmallow less cloying, and the smell of rowan berries and winter freshness leaves an unforgettable feeling.

Rowan pastille contains a lot of vitamins, and this is a wonderful dish for vegetarians, for those who are on a diet, or simply want to support their body in the winter.

How to prepare vegetarian marshmallow from chokeberry, watch the video: