Belevskaya marshmallow - an accidental mistake or a wonderful find? Do-it-yourself Belevskaya pastila - recipe.

Belevskaya pastila is an amazing, primordially Russian delicacy, the history of which dates back to 1888. Her recipe was invented by the famous merchant Ambrose Pavlovich Prokhorov, who made marshmallow a world-famous product. At one time, Belevsky marshmallow was delivered to the table of high-ranking persons in Russia, France, Spain, Italy, Bulgaria and Georgia. Such recognition would be impossible if this product did not have such a bright and memorable taste that is remembered from the first time.

In order to see how it is produced, I went to the Tula region ...

The recipe for making Belevsky marshmallow is quite simple, because it consists of only three components, namely: Antonov apples, sugar and egg white.

In this post, I would like to tell and show you the whole process of making this deliciously delicious traditional Russian sweet.

So, first you need to wash the apples. After they are placed in a special oven. Baking lasts 2.5 - 3 hours, depending on the size of the apples. All this happens at a temperature of 230 degrees.

In parallel with apples, other ingredients are also prepared. Proteins must be separated from the yolks.

Then the required amount of sugar is taken.

Proteins and sugar are beaten with a mixer.

Puree is made from cooled apples.

Then all the ingredients are mixed with a special mixer.

The resulting mass is poured into a special container.

With the help of ladles, the resulting mass is poured into wooden molds.

After that, wooden trays are placed in a special oven for drying.

This process takes about 18 hours.

After drying, the resulting layers are glued together. The same mass is used as glue, which is obtained by mixing apples, proteins and sugar.

After that, the workpiece goes to special shelves. In order for it to be ready for the next stage, 10 to 12 hours should pass.

Some of the blanks are used to make apple chips, which are called "crisps".

A very tasty thing.

In addition to the classic apple marshmallow, there are other varieties. For example, pastille with the addition of cherries, sea buckthorn and cranberries.

After the marshmallow has cooled, it is cut and sprinkled with powdered sugar.

Then it is packaged.

Marketable condition.

Sliced.

Enjoy your taste experience!

The dessert, the recipe of which I will share with you today, for me personally is associated with something in between thin apple marshmallow and real apple marshmallow. Kolomenskaya or Belevskaya (let the connoisseurs not judge me for the name) marshmallow is very fragrant, rich in apple flavor, tender, airy and moderately sweet. With a cup of tea, this is a true temptation for connoisseurs.

Regarding the cooking technology, I can say that everything is not as complicated as it might seem at first glance. First, sour apples are baked (preferably Antonovka, but I just have some winter ones), then tender applesauce is prepared. It is it that is whipped with sugar and egg white until a thick snow-white mass is formed, which resembles the basis for making homemade marshmallows.

Then everything is dried in the oven (we don’t have an oven, do you?) low temperatures(even better - descending). Ready-made loose apple marshmallow is cut into layers and layered with pre-left cream from the same apples. Dry again and rub with powdered sugar. Agree, there is nothing complicated in this homemade dessert recipe, right? Well, then let's get to work - we are preparing the Kolomna (Belyov) marshmallow!

Ingredients:

Cooking step by step with photos:

To prepare homemade Belevsky (Kolomenskaya) loose marshmallows, we need apples, granulated sugar and powdered sugar, as well as one egg white. The number of fresh apples may differ from that indicated, but the bottom line is that you need exactly 500 grams of fairly thick applesauce.

So, first of all, let's prepare applesauce. To do this, you will need to bake fresh apples in the oven or microwave. This time I used the oven, so I baked the whole apples. By the way, thanks to this, the pulp will not darken and the puree will be light.

Apples need to bake for about 30 minutes (depending on the size of the fruit) at 180 degrees. But, again, look at the readiness of the apples: when pierced with a fork, the flesh should be completely cooked and become very soft. You see, some even burst - this is normal.

Now, while the apples are still hot enough, we get the pulp. To do this, it is convenient to use a fork to hold pieces of fruit, and a spoon to take out the pulp.

Punch it with an immersion blender or rub it through a sieve to get a homogeneous, smooth puree. We measure exactly 500 grams. If there is, just eat it yourself or treat the baby. My son helped me in the process of preparing marshmallows in the kitchen, so he ate the rest of the puree with pleasure, and also licked the bowl - a very tasty and natural homemade delicacy.

Stir and leave the puree with sugar to cool completely. You can stir the mass for a couple of minutes, then the sugar will dissolve very quickly in warm mashed potatoes.

When the applesauce is completely cool (you can put it in the fridge to speed up the process), transfer it to a large bowl and add one egg white. Remember that when whipping, the mass will increase very much in volume, so the dishes should be spacious.

Beat the puree with the protein with a mixer at high speed for about 5-7 minutes, or maybe more (I don’t know what power your mixer has). The main thing is to get a snow-white lush mass, dense enough - like a marshmallow.

Now this airy apple mass will need to be dried. To do this, take a rectangular shape with sides (about 20x30 centimeters), cover it with baking paper. We spread the snow-white cream and level it with a spatula. Approximately 1 cup of the workpiece should be left to lubricate the layers - just leave it in the refrigerator.

Dry apple marshmallow you need in an ajar oven at 100 degrees for about 3-4 hours. You will see how the mass becomes creamy and settles a little. In addition, it will stop sticking to your fingers.

Turn the finished apple marshmallow onto another sheet of parchment paper. In order for the sheet that was in shape to be easily removed, just moisten it a little with water and wait 5 minutes. Then it can be easily removed. Otherwise, you will not delete it without loss.

Not only modern, but also primordially Russian recipes can boast of unusual palatability. Belevskaya pastila, which was first prepared back in late XIX century. The bright and memorable taste of the dish clearly distinguishes it from hundreds of other fruit sweets. How to cook this dessert at home?

Belevskaya pastila - the necessary ingredients

Belevskaya pastila is a dessert prepared on the basis of a certain variety of apples - antonovka. To prepare sweets you will need:

• 1.5-2 kg of Antonovka apples
• A glass (250 ml) of sugar
• 2 chicken eggs
• 2 tbsp powdered sugar to decorate the finished dish

These ingredients are basic and inherent in classic recipe white pastille. However, if you want to make the treat more flavorful, you can add a pinch of cinnamon or vanilla.

Belevskaya pastila - stages of preparing delicacies

Because The basis of the dish is apples, then with their preparation, the preparation of marshmallow begins.

• Wash the apples and prepare for baking. You can use whole fruits on a baking sheet, or you can cut them into 4 pieces and remove the core.
• If you decide to bake whole fruits, cover the form with parchment (baking paper).
• Fruits are heat treated at 180°C. If apple slices are placed in the oven, it will take 15-20 minutes to bring them to the desired condition. Whole fruits for baking will require a little more time - about 40 minutes.

• Next, turn the prepared apples into puree. To do this, you need to take a sieve and pass each apple slice through it. To keep your puree from darkening and retaining its delicate peach hue, use a wooden spoon or pusher.
• Now add sugar - add 0.5 cups of sweet sand to the resulting apple mass. Now comes the most crucial moment. The resulting mass must be whipped to a state of air cream. The best way to do this is with a mixer. He will have to work for at least 10-15 minutes. When the composition turns white and slightly increases in volume, your goal is considered achieved. Do not despair if you do not have a modern assistant at hand. With the task, you can cope with the help of a conventional whisk. True, this will require an order of magnitude more time and effort (the whipping process can stretch up to an hour).

• Separate 2 chicken proteins into a separate container. They also need to be brought to a steep mass. During whipping, successively (1 tablespoon each), add the remaining 0.5 cups of sugar. Add a new portion of sugar only after the necessary consistency of proteins has been reached. And so time after time.
• Now it's time to combine the apple and protein paste - add the egg mass to the apple mass and mix the components. In a container with a protein mass, leave “for later” 3-4 tablespoons of the composition.

• Prepare a baking sheet and line the bottom with parchment paper. Spread the resulting mixture in a uniform thin and smooth layer.
• During the baking process, the chamber oven must be heated to 100°C. Heat treatment lasts 5-7 hours. The oven door should be slightly ajar. When the cake is ready, its surface will acquire a golden yellow hue, and the consistency will become dense and at the same time elastic.
• Next, remove the base of the marshmallow from the oven and cut it into equal fragments. Lay them one on top of the other, smearing the gaps between the layers with the previously left protein paste.
• At the final stage of cooking, the almost finished log is again sent to the oven (the temperature is the same - 100 ° C, the door is still ajar). Pastila will reach full readiness in 2 hours.
• Decorate with powdered sugar if desired. Dessert is prepared for a long time, but it can also be stored long time. Although, it is unlikely that such a delicacy will be stale for a long time!

I remember this yummy from deep childhood) Soft, sweet, fragrant!

A little history of this sweet. According to some cookbooks, this delicacy has been known since the nineteenth century and is the basis for creating marshmallows. They began to produce it in the city of Belev Tula region thanks to the merchant Amvrosy Prokhorov, who in 1858 laid a large orchard, and in 1888 opened a dryer for processing Antonovka fruits, where he began to produce marshmallows.

At first, applesauce was sweetened with honey, which was then replaced with sugar. The preparation of applesauce is very simple, and the only difficulty is the evaporation of water from the fruit during the long drying, it all depends on the thickness of the marshmallow layers.

The recipe for Belevsky pastila involves the use of simple and inexpensive products such as egg whites beaten together with sugar, as well as the pulp of baked apples.

Belevskaya apple marshmallow - a simple, tasty and healthy homemade recipe without sugar

It often happens that at the end of summer so many sweet apples ripen in the garden that it’s hard to imagine what with such huge amount fruit to do. If you want to surprise your loved ones with an original and healthy delicacy, we recommend preparing a dessert according to this recipe.

• Apples "Antonovka" (others are possible) - 5 pcs.
• Egg white - 1 pc.
• Honey - to taste - 200 gr.

1. Make a few punctures in washed whole apples and bake in the oven at 180 degrees for 20 minutes.

2. Cool the baked apples and grind through a sieve.

3. Beat the resulting puree in a mixer with egg white and honey until the mass increases by about five times.

4. We divide the mass into two parts. We shift one part into a small container and leave it for a layer in the refrigerator.

5. We spread the second part on parchment and send it to the oven to “dry” at a temperature of 90 degrees for 4-6 hours.

6. Turn over the finished baked marshmallow cake and separate from the parchment. You can lightly moisten the parchment on top with water in order to easily separate the paper.

7. Cut the cake into 4 parts and coat with raw apple mixture from the refrigerator.

Form in the form of a cake and send to the oven at a temperature of 90 degrees to “dry” for another 1 hour.

Enjoy your meal!

Step-by-step recipe for making Belevsky pastille

Prepare an unusual, not very high-calorie, but very similar to a fluffy biscuit treat with the taste of your favorite berries according to this simple recipe.

For cooking we need:

• Green apples, preferably "Antonovka" - 5-6 pcs.
• Egg white - 1 pc.
• Sugar - 200 gr.
• Raspberries or any other
• Salt - a pinch

1. Wash the apples, remove the core and cut into 4 parts. Do not remove the skin, as it contains a lot of pectin, which is needed in the cooking process. Send for 20 minutes to bake in the oven at a temperature of 180 degrees.

2. Cool the baked apples in a sieve so that excess liquid is drained, then beat in a blender and rub through a sieve with a silicone spatula.

3. Beat puree with a mixer with sugar for top speed, then add protein with a pinch of salt. Beat the mass to persistent peaks.

4. Spread the mass on parchment 1.5-2 cm thick, leaving 1/5 part for the layer. We send the baking sheet with marshmallow to the oven to “dry” at a temperature of 80-90 degrees for at least 6 hours.

Cut raspberries or other berries into small pieces and send to dry in the oven.

5. We transfer the rest of the mass into a bowl for whipping, add berries, blend and send to the refrigerator to wait for our turn.

6. We cool the finished baked marshmallow, turn it over and separate it from the parchment. We check the readiness of the marshmallow with a wooden stick, on top of the marshmallow should not stick to your hands.

7. Cut the marshmallow into 4 parts and coat with the remaining apple mass with a thin layer, while sprinkling berries, do not forget to coat the sides, fold in the form of a cake.

8. We send it to the oven at a temperature of 80-90 degrees to “dry” for another 3 hours.

Video of preparation of Belevsky marshmallow with agar-agar

Another recipe for making sweet airy apple marshmallow, almost Gostov's, recalculated for cooking at home. Try it and you will get a delicious treat for the whole family.

For cooking we need:

• Antonovka apple puree - 700 gr.
• Agar-agar - 7 gr.
• Sugar - 500 gr.
• Egg white - 1 pc.
• Powdered sugar

1. Fruits, wash, remove the core, cut into halves. Send for 20 minutes to bake in the oven at a temperature of 180-200 degrees. Apples can be taken of any variety, but it is the Antonovka variety that does not require the addition of pectin, they are well baked, and they make a thick puree with a pleasant sourness. Fruits can be prepared in another way: boil or bake in the microwave.

2. Beat the baked apples in a blender and grind through a fine sieve with a silicone spatula.

3. Dilute agar-agar in 150 gr. cold water and leave to swell for 1-2 hours.

4. For sugar syrup, put water with agar-agar on fire and achieve complete dissolution, only after that add 300 gr. sugar, which by the time of boiling should completely go into solution. Cook to a temperature of 106-110 gr., to a thick thread, in practice it is about 2-3 minutes.

5. In parallel, beat the applesauce for about 5 minutes, add the egg white and beat until white air mass. Add the remaining sugar and beat at high speeds, we achieve complete dissolution of the sugar. Pour hot syrup in a thin stream and beat for a few more minutes.

6. We spread the mass on parchment in a deep baking sheet 1.5-2 cm thick, and send it to the refrigerator for 20 minutes to gel the mass. Then we leave the baking sheet with marshmallow to stand at room temperature for 6-8 hours so that the crust dries up on top.

7. Sprinkle the marshmallow with powdered sugar, then turn the apple layer over, separate from the parchment, cut into strips 2 cm thick. Lay the cut marshmallow on a baking sheet, put it to dry in the oven at a temperature of 50 degrees with convection with a slightly open door for 4-6 hours.

Cool the marshmallow and roll in powdered sugar and it is advisable to leave it to dry at room temperature for another day.

Below you can see detailed video recipe:

Enjoy your meal!

Belevskaya pastila without baking

I want to present you another quick and easy recipe for making an airy apple dessert using gelatin or agar-agar without baking in the oven.

For cooking we need:

• Peeled apples - 600 gr.
• Agar-agar - 7 gr.
• Sugar - 450 gr.
• Egg white - 2 pcs.
• Lemon juice - 1 tbsp. l.

1. Apples, wash, peel, core, cut into 4 parts. Grind with a food processor or blender.

2. Place the puree in a saucepan and cook until the main liquid has evaporated.

3. Beat the whites with a mixer into a fluffy mass and add 150 grams of sugar and lemon juice to them in parts.

4. Boil thick sugar syrup from 300 grams of sugar and 150 ml. water.

5. Dilute two teaspoons of agar-agar or 2 sachets of gelatin in 50 ml. water according to the instructions until completely dissolved.

6. Add the cooled applesauce to the protein mass in parts and beat until the mass begins to turn white. Then pour in a thin stream of hot sugar syrup. As soon as the whipped mass increases in size, diluted agar-agar or gelatin must also be poured into it in a thin stream. Beat until firm peaks.

7. Put the marshmallow in a deep baking dish lined with parchment. Cover the top with foil and refrigerate for 12 hours.

8. After 12 hours, remove the baking paper from the marshmallow. A dessert that looks like a gentle mousse is ready to eat.

In addition, in the same way you can cook homemade marshmallows:

1. 10 gr. dilute agar-agar in 60 gr. cold water and leave to swell for 10-15 minutes.

2. 250 gr. baked apples, crushed in puree, beat with 250 gr. Sahara.

3. First add half of the egg white to the whipped mass, after a while, the second.

4. While the apple mass is whipped, you need to cook sugar syrup from 300 gr. sugar, 150 gr. glucose (can be bought at a pharmacy) and swollen agar-agar. The syrup must be boiled to 110 degrees, about 3-4 minutes until a thick thread.

5. Add the syrup to the applesauce in a thin stream. Beat until the mass cools down to 50 degrees.

6. Dispense the resulting mass onto a silicone mat using a confectionery syringe with a notched marshmallow-shaped nozzle.

Marshmallow should stand at room temperature for 15-20 minutes, after which it is ready for use.

How to cook and store Belyov pastille

1. To prepare this airy dessert, it is best to use Antonovka apples, since only they give the marshmallow a special sourness and contain a lot of pectin.

2. For long-term storage, Belyov pastille should be rubbed with powdered sugar on all sides, including the sides, wrapped in cling film and placed in the refrigerator. It should be noted that in this case you will get a very soft marshmallow. If you want the product to remain crisp, store this product at room temperature.

3. The recipe for this delicacy has not changed since those ancient times. That is why it is familiar to many experienced culinary specialists who love to make unusual and sweet desserts using fresh fruits. You can make this delicacy your own by adding other ingredients (like cinnamon, honey, food coloring, etc.) to it.

Fruits and berries

Description

Ingredients

Steps

To make belevskaya marshmallow at home, first bake the apples in the oven until fully cooked, and then take out all the pulp with a spoon. Using a blender or sieve, prepare applesauce.



Add granulated sugar to the still warm resulting apple mixture and mix well.



To make the puree thoroughly beat, let it cool first and only then you can add the protein and beat the mass.



It takes about seven minutes to get a snow-white and airy mass. After whipping, the puree will double in size..



Immediately fill the glass with a snow-white mass, it will be needed to lubricate the cakes. Now we take a baking sheet, always with parchment paper lined with the bottom, and pour the remaining mass into it, it should turn out to be a cake about 3 mm thick.



Preheat the oven to 70 degrees and send a baking sheet with a snow-white mass into it. At this temperature, marshmallow dries for about five to eight hours, but you can increase the temperature to 100 degrees, then it will dry on one side in 3 hours, and on the other in 2 hours.



After the cake is cooked, take it out of the oven and remove the paper from it. Usually, it is very difficult to do this right away, so it is enough to wet the paper with water and then things will go faster.



Now we cut the cake into identical strips, it should turn out three plates and coat each with the deferred mass. The photo below shows how it looks.



We fold the strip on the strip, once again coat everything with a snow-white mass and send it to the oven for several hours.



It remains to get the finished apple marshmallow from the oven and sprinkle it well with powdered sugar, this will give a more appetizing and beautiful look.



Belevskaya pastila from apples has been successfully prepared and is ready to eat.



Enjoy your meal!