The Sweet Science of Homemade Marshmallows and Jelly

My sweet Noya loves volunteering me for various things. Last time, it was to make a fruit salad for the whole class.
I tried to think outside the box:
I took 30 apples and scooped them out with a melon baller.
I filled the hollowed apples with fruit salad and covered them with jelly.
It was a huge hit.
The teacher said there wasn't a crumb left. After the fruit salad in jelly was eaten, the apple used as a bowl was also consumed.
Noya returned home with an empty tray and a big smile.

Apple bowls filled with fruit salad and jelly

So why jelly?
Because gelatin is composed of the amino acids glycine and proline that are beneficial for digestive health (ulcers, etc.), joint recovery, and more.
Glycine and proline are involved in building collagen.
We've all heard of collagen in the context of anti-aging\/<\/span><\/strong>the fountain of youth; smooth, supple, youthful skin, filling wrinkles, strong and beautiful nails, shiny and voluminous hair... but collagen is much more than that.
Collagen is important for the immune system, weight issues, and more.
Gelatin contains components known to support liver health and aid in filtering toxins, components that help with calmness and tranquility (inhibitors of noradrenaline), improved cognitive function, and better sleep quality.
Gelatin is rich in protein – 6 grams per tablespoon.
Gelatin contains keratin – which is important for strong and healthy teeth.
Gelatin contains anti-inflammatory properties.
Gelatin is also... wait, should I continue? Or are we convinced and ready to move on to the recipes?
Because random information can be dull, but the recipes are the creative and fun part.

Apples filled with jelly

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A particularly fun recipe where gelatin is the star is marshmallows.
Sweet, airy clouds.
Originally, marshmallows were made from the root of a plant called marshmallow (quite a surprise).
Botanically, it's called althea, and in Hebrew – medicinal marshmallow.
Why medicinal?
Because it is attributed with healing properties, especially related to the respiratory system (anti-cough, expectorant, and relaxing, asthma, bronchitis), the digestive system (ulcers, etc.), and more.
So although marshmallows were once made from this root and are no longer, I fell into a nostalgic mood and walked down the pedestrian street to my favorite health store and bought a bag of marshmallow root.
From the root, I made an infusion, and from the infusion water, I made the marshmallows.
Of course, you can use regular water and not the infusion.<\/p>

Preparing marshmallows

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Ingredients for Homemade Marshmallows:<\/u><\/strong><\/p>

- 1 cup of water (or marshmallow root infusion)<\/p>

- 1 cup sweetener of choice like sugar\/honey\/maple syrup (sugar is most reminiscent of store-bought marshmallow but with honey, it's healthier)<\/p>

- 1\/4 cup gelatin<\/p>

- Air<\/p>

- Oil spray<\/p>

Preparation:<\/strong><\/p>

- In the mixer's bowl, manually mix 1\/4 cup gelatin with 1\/2 cup water, and set aside to rest.<\/p>

- Meanwhile, put 1\/2 cup water with 1 cup sweetener in a pot and bring to a boil while stirring.<\/p>

- Once boiling continues to stir for another 5 minutes and turn off the heat.<\/p>

Marshmallows

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Caution! The mixture reaches a very high boiling temperature and is therefore dangerous. It's not recommended for children to be in the kitchen during marshmallow preparation. It's advisable to remain very alert and focused.<\/strong><\/p>

- Turn on the mixer at low speed and slowly pour the contents of the boiling pot into the mixer bowl while the water with gelatin mix.<\/p>

- Increase mixer speed to the highest for about 10 minutes until it all becomes stable frothy clouds or, in other words – turns into marshmallow<\/p>

- On a tray, place parchment paper and lightly spray with oil.<\/p>

- Pour over the marshmallow mixture, smooth out with a suitable knife, and let rest at room temperature for about 4 hours.<\/p>

- Cut into cubes and store in an airtight container at room temperature – they say it should last about two weeks in the container, but for me, it lasts exactly an hour (after which there's nothing left).<\/p>

Lego jelly

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LEGO Jelly<\/strong>
In specialty baking supply stores, they sell silicone molds in shapes.
I have various ones – those who remember from the homemade chocolate article.
When it comes to jelly, you can mix a tablespoon of gelatin into a cup of natural juice, heat in a pot until all the gelatin melts (no need to reach boiling), and pour into the mold shapes.
This time, I used molds shaped like LEGO bricks.
All the LEGO bricks in the picture are made from homemade natural colors.

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With Hashem's help, in the next article, we'll discuss a bit about the colors found in nature, and of course, recipes for homemade food coloring. <\/strong>
Until then, wishing you lots of health,
Chen Tovi<\/p>