Sugar-Free Homemade Belevskaya Pastila

The most tender, airy, melts in your mouth, incredibly tasty! Belevskaya pastila is a homemade dessert made without sugar from just two ingredients — applesauce and gelatin. Unlike traditional marshmallows, this one is made much faster and easier, and they taste very similar!
cook time: 9h
Ethan Rowley
Sugar-Free Homemade Belevskaya Pastila

Nutrition Facts (per serving)

79
Calories
16g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Gelatin (instant) 14 g
Applesauce (ready-made or homemade) 360 g

Recipe instructions

Step 1

Step 1
How to make homemade Belev marshmallow without sugar? Prepare your food. Baby puree from jars is best suited for such marshmallows — it is sugar-free and very tasty. You can also simply bake the apples and puree them in a blender. Choose sweet varieties so that the pastille turns out sweet without sugar. Take instant gelatin.

Step 2

Step 2
Take a glass or metal bowl—one that can be heated. Pour the puree into it. Add gelatin to the puree and stir. Leave the mixture to stand for 5 minutes.

Step 3

Step 3
During this time, the gelatin will swell and the puree will thicken.

Step 4

Step 4
While the gelatin is swelling, place a saucepan with water over high heat. Choose a size that can accommodate a bowl of puree. There should be so much water that it does not reach the bottom of the bowl. When the water boils, turn down the heat until it remains at a gentle simmer. Place a bowl on top of the saucepan. With constant stirring, wait until the gelatin is completely dispersed (melted). The puree will become liquid again. Donʼt bring it to a boil.

Step 5

Step 5
Remove the bowl from the heat and wait until the puree has cooled almost completely. Start beating it with a mixer at high speed. Gradually the mass will begin to thicken and lighten. This took me quite a long time, about 10 minutes. But I started whipping the puree while it was still warm, I think that’s the problem. The mixture will be ready when it has the consistency of whipped egg whites.

Step 6

Step 6
Take a suitable mold (mine is 23*14cm in size), cover it with cling film. Pour the whipped puree into the mold and smooth the top. Place it in the refrigerator to stabilize; I kept it overnight. During this time the puree will become like a marshmallow.

Step 7

Step 7
Remove the pastille from the mold and remove the film. The pastille is cut with a knife lightly greased with vegetable oil. It cuts easily and does not stick to the knife. Serve the pastille to the table. Bon appetit!

Additional rubrics

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