Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Apricot marshmallows

Apricot marshmallows

Apricot marshmallows
Apricots 50, eggs (whites) 20, 30 sugar, gelatin 1.
Apricots wash, cook and rub through a sieve. In the resulting puree add sugar and cook until sauce is thickened.
The same time Beat whites and combine them with boiling apricot puree. In this mass enter dissolved in water gelatine, stir, to shift into a pastry bag, and then release it in the ice-cream bowls or bowls and refrigerate. When a marshmallow can be poured fruit juice or syrup with wine.

1 comment:

  1. Thanks, I have not heard of this and it is nice to learn something new. xoxo


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