TOP-3 recipes with photos making Belevskaya pastila at home. Secrets and tips of chefs. Video recipes.
Belevskaya marshmallow, or as it is also called - Prokhorovskaya, has repeatedly been in the lead at all kinds of exhibitions. It became known since 1888, when Prokhorov Ambrose, the owner of apple orchards, wanted to make money on them and opened the production of marshmallows. The dessert won the love of gourmets and began to be supplied to many countries, and the merchant Prokhorov opened his shops in the largest cities. But in 1918, his property was nationalized, and only during the NEP era, the son of Nikolai Prokhorov restored his father's production, opening a store "Prokhorov and Sons" in Moscow. However, they tried to take production under state control, and Nikolai was offered to become the chief engineer of the Belyovsk state drying plant. Refusing to offer Nicholas was repressed, production on a factory scale was suspended and the original recipe for marshmallow remained unknown to this day. But Belevskaya craftswomen still cook it and sell such a delicacy. We find out the TOP-3 of the best recipes for Belevskaya marshmallow.
Secrets and tips of chefs
- For Belevskaya marshmallow, it is recommended to take apples only of the "Antonovka" variety, because they contain many gelling substances. But in modern cooking, apples of other varieties are used. The main thing is that they are sour or sweet and sour.
- Dessert is prepared in the following proportions: apples - 8 kg, egg whites - 8 pcs., Sugar - 2 kg and powdered sugar for rubbing.
- To make mashed apples, they are pre-baked in the oven at 180 degrees for about 40 minutes. It is better to bake the fruits in the oven whole, not peeled, otherwise the pastille will turn out dark.
- However, the fruit can be cooked on the stove. Apples are stewed on the stove with the addition of a small amount of water over low heat under a lid until softened. They are pre-cut into quarters and cleaned of seeds.
- To puree baked apples, it is best to use a fine sieve through which they are ground. Then the skins and seeds will remain in the sieve, and the puree will be homogeneous. Also, for grinding, use a grater, blender, meat grinder, harvester.
- Beat the apple pulp to add fluffiness to the product. The mass will be saturated with small air bubbles and dry better.
- If the parchment does not separate well from the baked apple mass, moisten it lightly with water, then it will come off more easily.
- To ensure that the cut marshmallow has straight edges, cut it with a knife dipped in cold water.
- If kept at room temperature, it will dry out if it is tender and soft in the refrigerator.
- If proteins are not added to the marshmallow, it can be stored for several months without losing its taste.
Homemade belevskaya marshmallow
Following the old recipe of Belevskaya marshmallow, first you get an airy dessert similar to a delicate soufflé that just melts in your mouth. For dessert, the applesauce must be dried, which takes a long time. But the result of homemade Belevskaya marshmallow exceeds all expectations.
- Caloric content per 100 g - 236 kcal.
- Servings - 700 g
- Cooking time - 2 days total cooking time
Ingredients:
- Apples - 2 kg (you get 1 kg of puree)
- Egg whites - 2 pcs.
- Sugar - 400 g
- Salt - 1 pinch
Making homemade Belevskaya marshmallow:
- Wash the apples, put on a baking sheet and bake at 180-200 ° C until soft for about 20-40 minutes, depending on the type of fruit. Then cool them down to room temperature.
- Turn the baked apples into a smooth smooth puree in any convenient way, removing the seeds and skin.
- Transfer the applesauce to a large, deep bowl of at least 5 L and add the sugar.
- Beat the food with a mixer for 10 minutes until the mass becomes lighter and increases in volume.
- Beat the egg whites separately with salt to form a strong, stable white foam.
- Combine the applesauce with the whipped egg whites and a mixer, whisk together for about 10 minutes until the mass doubles in volume.
- Separate 1/4 of the air mass and put it in the refrigerator.
- Cover a baking sheet with parchment paper and spread the 1 cm thick apple-protein mass evenly over the entire area.
- Send the baking sheet to a preheated oven to 80 ° C for 6 hours with the door slightly ajar to allow moisture to escape.
- After this time, the marshmallow will dry out, become dense and will not stick to your fingers.
- Remove it from the oven, turn it over, let it cool completely and remove the paper.
- Cut the marshmallow and divide each crust into 4 pieces or lengthwise into 3 large strips - whichever is convenient.
- Layer the cakes with the frozen applesauce in the refrigerator, stacking them on top of each other.
- Cover a baking sheet with paper and send the pastille back to dry in the oven at 80 ° C for 3 hours.
- Leave the finished homemade marshmallow in the turned off oven overnight to settle.
- Rub the icing sugar into the finished marshmallow on all sides and cut into portions.
- Store it in the refrigerator in a container wrapped in parchment paper.
Apple paste "Belevskaya"
Belevskaya marshmallow is a dessert, originally from the Tula region. There are several recipes for creating a homemade dessert, and very often Belevskaya marshmallow can be seen in the form of a puff roll.
Ingredients:
- Apples - 3 kg
- Egg whites - 4 pcs.
- Sugar - 400 g
Cooking Belevskaya apple marshmallow:
- Peel the washed and dried apples from the peel with seeds, cut into slices of the same size and bake in the oven at 200 ° C until soft. Cool the fruit and make the applesauce with a meat grinder or blender.
- Beat the applesauce until light and airy so that the gruel is saturated with oxygen and increases in size.
- Whisk the whites and sugar into a cool froth and combine with the applesauce. Stir the two mixtures to form a homogeneous thick foam and set aside 5 tablespoons. in the refrigerator.
- Cover the baking sheet with parchment and lay out the mass 2-3 cm thick. Send it to a preheated oven to 85 ° C and dry for 6-8 hours so that the door is open.
- Separate the finished pastille from the parchment, grease with the mass that was stored in the refrigerator and roll everything tightly with a roll.
- Place it on a baking sheet lined with parchment and put it in the oven to dry for 3 hours.
- Cool the marshmallow roll and sprinkle with powdered sugar.
Belevskaya sugar-free marshmallow
Everyone loves sweets, especially children. But adults also want to feast on something tasty, at the same time, so that the sweetness is not very high in calories. If you are an ardent fan of sugar-free dishes, then a great dessert option is Belevskaya sugar-free marshmallow. To do this, sugar can be replaced with honey or completely eliminated, and the apple variety can be replaced with sweeter ones.
Ingredients:
- Apples - 2 kg
- Egg whites - 4 pcs.
- Honey - 5 tablespoons
- Starch - 1-2 tablespoons
Cooking Belevskaya pastila without sugar:
- Wash the apples, peel them with seeds and bake in the oven at 180 ° C for 45 minutes. Then put them in a blender and puree.
- Add honey to the applesauce to taste, or you may not add anything sweet at all, while retaining the natural apple flavor.
- Beat the puree with a mixer or blender until it brightens.
- Whisk the egg whites until a thick, stable foam is formed and transfer to the applesauce. Set aside a few spoons to spread the marshmallow.
- Line a baking sheet with parchment paper and mashed potatoes 3-4 cm thick.
- Send the baking sheet to the oven and dry the puree at 90 ° C for 5-6 hours.
- Remove the finished marshmallow from the parchment and cut the layer into 4 parts.
- Lubricate each part with the deferred whipped protein, laying them on top of each other.
- Send Belevskaya marshmallow at home to dry for 4 hours in a heated oven to 80 ° C.
- Sprinkle the finished treat with starch so that nothing sticks.
