Cream "marshmallow" -2

1 serving


The preparation of the cream consists of the following stages: preparation of gelatin, preparation of see, whipping of proteins, product compounds. Gelatin is poured with boiled cold water and left to swell for 2- 3 hours. Then, gelatin, powdered sugar are combined and boiled to 120 ° C. At the same time, egg whites are beaten to a stable foam and, without stopping whipping, a mass of povidl, sugar, gelatin is gradually poured into a thin stream. Beating continues for another 2 to 3 minutes. The cream is used only for decorating products and immediately after cooking, in a warm form, since cooling, it turns into a gelatinous mass.