Why didn't my pastila set?

The gelatin may not have hydrated properly, the ingredient ratios may have been off, or the dessert may not have chilled long enough. Refrigerate it for at least 4 hours.

Can I use a different sugar substitute?

Yes, as long as it is suitable for cold desserts and dissolves well. Different sweeteners have different levels of sweetness, so the amount may need to be adjusted.

Can I make pastila without lemon juice?

Yes, although lemon juice provides a pleasant acidity that balances the sweetness. Lime juice is an easy alternative.

How do I know when the egg whites are whipped enough?

The mixture should become pale, fluffy and noticeably larger in volume. The trails from the beaters should remain visible, and the mixture should hold its shape.

Why is my pastila too firm?

Possible causes include using too much gelatin or overmixing after adding the setting ingredient. Follow the specified proportions and keep the final mixing stage brief.

Can I make the pastila sweeter?

Yes. You can slightly increase the amount of sweetener according to its sweetness. Add it gradually so the fresh lemon and vanilla flavors remain balanced.

Marshmallow

Name: Marshmallow
Total time: 260 min
Yield: 2 порции
Cuisine: International
Ingredients: Gelatin — 10 g; Water — 90 g; NESAKHAR Sugar Substitute with Erythritol and Stevia — 60 g; Egg white — 90 g; Lemon juice — 25 g; Sweet Vanilla flavoring — 2 g

280min

277g

Nutrition per 100g

This homemade sugar-free pastila is wonderfully light, airy and delicate, making it a perfect option when you want a simple sweet treat. Fresh lemon juice adds a subtle tang, while vanilla flavor creates a soft, dessert-like aroma. With only 42.8 calories and 10.3g of protein per serving, it is a light snack that feels surprisingly indulgent. The recipe is easy to prepare, with most of the time spent letting the dessert set in the refrigerator.

DietHealthyanddeliciousDessertSnack

WHAT YOU WILL NEED

From ingredients

6 products

Base

Gelatin10 g

Water90 g

Egg white90 g

Sweetener

NESAKHAR Sugar Substitute with Erythritol and Stevia60 g

Flavoring

Lemon juice25 g

Sweet Vanilla flavoring2 g

SIMPLE PROCESS

Step by step recipe

The key to a light and stable pastila is properly hydrated gelatin and well-whipped egg whites. Let the gelatin absorb the water completely, while the egg whites and sweetener should become pale, fluffy and stable. Add the lemon juice and vanilla after the first whipping stage to keep the mixture light and airy. Line the mold with plastic wrap before you begin. This makes the finished pastila much easier to remove and cut. Do not rush the chilling stage: the dessert needs about 4 hours in the refrigerator to fully set.

Step 1

Hydrate the gelatin

Combine 10 g gelatin with 90 g water and let it stand for about 20 minutes. The gelatin should absorb the water and become fully hydrated.

Step 2

Whip the egg whites

Place 90 g egg whites in a clean, dry bowl, add 60 g sugar substitute and beat with a mixer for about 5 minutes. The mixture should become pale, fluffy and noticeably larger in volume.

Step 3

Add lemon and vanilla

Add 25 g lemon juice and 2 g vanilla flavoring. Beat again for about 5 minutes until the mixture is smooth, airy and evenly combined.

Step 4

Prepare the mold

Line a suitable mold with plastic wrap, leaving some excess over the edges. This will make the finished pastila much easier to remove.

Step 5

Transfer the mixture

Carefully transfer the airy egg-white mixture into the prepared mold and smooth the surface. Avoid unnecessary stirring so the mixture retains as much volume as possible.

Step 6

Chill and cut

Refrigerate the mold for about 4 hours. Once completely set, remove the pastila, peel away the plastic wrap and cut it into neat cubes.

CHEF'S TIP

Let the gelatin hydrate fully

Combine the gelatin with the specified amount of water and let it stand for about 20 minutes. Properly hydrated gelatin gives the finished pastila a more stable texture.

Use a clean mixing bowl

Make sure the bowl and beaters are completely clean and dry. Whip the egg whites with the sweetener for about 5 minutes until the mixture becomes noticeably larger and airy.

Balance the flavor

Lemon juice adds a pleasant tang that keeps the dessert from tasting overly sweet. Use the specified amount of vanilla flavor because concentrated flavoring can easily overpower the lemon.

Don't shorten the chilling time

Let the pastila chill for about 4 hours. Cutting it too early can leave the center too soft and make the pieces difficult to shape.

SUBSTITUTIONS

Add your taste

Use another sweetener Another granulated sugar substitute can be used if it is suitable for cold desserts. Adjust the amount according to its sweetness.
Swap lemon for lime Replace the lemon juice with the same amount of lime juice. The finished pastila will have a brighter, slightly more tart flavor.
Try another flavor The vanilla flavor can be replaced with another suitable dessert flavoring. Adjust the quantity according to the concentration of the product.
Choose your preferred mold Use a smaller, deeper mold for taller pieces. A wider mold creates a thinner layer that can be cut into smaller cubes.

HOW TO STORE

How to Store Airy Pastila

Once fully set, cut the pastila into pieces and place them in a clean airtight container. If stacking several layers, separate them with parchment paper to prevent sticking. Store in the refrigerator for about 2–3 days. Let the pieces sit at room temperature for a few minutes before serving if desired. Freezing is not recommended because thawing can change the delicate airy texture.

GOOD TO KNOW