John Myers
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Marshmellows with Blackberry Liqueur
The perfect marshmellows with blackberry liqueur recipe with a picture and simple step-by-step instructions.
For the preparation
- 1 tbsp Powdered sugar
- 1 tbsp Strength
- Neutral oil
Marshmellows
- 300 ml Cold water
- 4 Bags Ground gelatin
- 500 g Powdered sugar
- 4 tbsp Blackberry liqueur
preparation
- Mix the starch with the powdered sugar. Oil a few small flat molds or one large flat mold well and sprinkle generously with the powdered sugar-starch mixture.
Marshmellows
- Put the cold water in a saucepan and dissolve the ground gelatine in it and let it swell for about 4 minutes. In the meantime, sieve the 500 g of powdered sugar into the bowl of the food processor.
- Now turn on the stove and let the gelatin boil briefly while stirring and then immediately add to the powdered sugar and beat with the food processor for about 5 minutes until white peaks form. Now immediately add the blackberry liqueur and mix roughly, streaks can remain visible.
- Now immediately pour the mass into the molds, smooth it out and let it dry for approx. 1 – 1.5 hours at room temperature.
- Then remove the mass from the mold and cut it to size or cut out any shapes. Make sure that the starch-powdered sugar mixture is sprinkled on the work surface and the knife or cookie cutter is oiled.
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