Sweet Substances - Pilar Hernández's Chilean Cuisine
I'd been reading for a while that homemade treats, also called winter ice creams or marshmallows in Chile, were much tastier than the typical store-bought ones, so I first bought some fresh ones from a bakery I love, and they're truly something else. So I decided to make them and share them with you.
Ingredients · Servings 20
- 1 1/4 cups of sugar
- 1/3 cup of cold water
- 2 tablespoons of corn syrup
- 2 packets of 7 grams of powdered gelatin
- 3 egg whites, at room temperature
- 1 tablespoon of vanilla extract if making vanilla (1/4 teaspoon if making chocolate)
- 85 grams of semi-sweet chocolate for melting
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 cup of chuño or cornstarch
Method · PT-497396H59M19S
- Prepare a small pudding mold, 20 x 20 cm for example, cover it with parchment paper and sift cornstarch until the entire bottom is covered.
- To make the caramel, in a small saucepan mix the water, sugar and corn syrup. Cook over medium heat, stirring until the sugar dissolves, then let it boil gently, without stirring, until it reaches a temperature of 265F or 130C, about 10 minutes after it comes to a boil.
- Meanwhile, place the gelatin in a small bowl and cover with cold water, let it moisten well for 5 minutes and then heat in the microwave for 30 seconds to liquefy it, you can also do it in a small pot over low heat, it is ready when all the gelatin dissolves.
- In a large bowl, beat the egg whites at high speed until stiff peaks form, but they are still glossy and soft. As soon as the caramel is ready, pour it in a thin stream into the egg whites and continue beating until all the caramel is incorporated. Add the dissolved gelatin and continue beating for another 3 minutes. Add the vanilla and beat.
- If you want to color them or make them chocolate, you must now melt the chocolate in 20-second pulses in the microwave, stirring in between for about 30 seconds. When it is melted, add the cocoa. You will get a paste that you must incorporate into the beaten egg whites with a spatula and folding movements so as not to deflate the egg whites.
- Transfer the batter to the prepared mold and spread it evenly. Rather than worrying about filling the mold completely, try not to make them too thin; they should ideally be thick, about 3 cm high. Sprinkle more cornstarch over the batter.
- Let rest for at least 3 to 12 hours. Cut with scissors, a cookie cutter, or a thin knife. Place cornstarch in a Ziploc-type plastic bag and add the fillings (you can add cocoa if you made them chocolate) and coat them completely. Remove any excess cornstarch and serve.
- They last 5 days.
They are easy to make but you need a candy thermometer and a hand mixer or even better, a stand mixer.
Description
Perfect for children's parties.
- 2 1/2 tablespoons of unsweetened cocoa powder
