Monday, August 12, 2013

Recipe For Marshmallow Cream

marshmallows (Photo credit: .m.e.c.)
2 t-granulated gelatin
4 T-cold milk
2/3 C-sugar
11/3 C-double cream
1 t-vanilla extract
1 egg white well beaten
1 t-lemon extract
¼ lb. marshmallows, cut in one-fourth cubes
4 toasted marshmallows
4 pecans
4 almonds

Soften the gelatin in milk for five minutes, and dissolve by setting the dish in boiling water. Add the sugar. Allow the mixture to cool. When it begins to congeal, add the flavorings. Beat in the whipped cream, and continue beating until it is firm. Fold in the egg-white and the marshmallows cut in cubes. When the mixture begins to set, pile lightly in sherbet cups. Place one-half of a toasted marshmallow on the top, and arrange pecan meats and candied cherries in a conventional design. Set aside one hour to cool and harden.

Bettina colored the mixture with vegetable coloring of a very delicate green. Then on the top she placed a teaspoonful of white whipped cream, then the toasted marshmallow and the different fruits. Bettina browned the marshmallows quickly in the oven, after she had cut them the desired shape. She used cups with handles, and decorated them with fluffy bows of variegated tulles. To make these bows, she took strips of each color desired, one inch wide, tied them together, and "fluffed them out." She might have gained a real rainbow effect by dividing the marshmallow cream (when mixed, but not yet firm) into three bowls, and coloring them green, lavender and pink, with delicate vegetable colors. Then, having beaten in the whipped cream, she might have placed in each sherbet cup three layers, pink, lavender and green. Then, on the top, she might have placed the whipped cream.  (Makes 4 portions).

Make something extraordinary tonight.
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