Can I replace cream with milk?

Milk won't give the same density or fluffiness. Use heavy cream with at least 30% fat. For a lighter option, use 20% cream, but the texture will be less stable.

Why won't my pastila set?

The gelatin may not have dissolved fully, or it was added to a mixture that was too hot. Make sure the gelatin is completely dissolved and not boiled. Also check the ratio — 20g gelatin for 450ml liquid is the standard.

Can I make it sweeter?

Yes, add more sweetener to taste. Liquid sweeteners blend best, but powdered erythritol works well too.

What molds work best?

Silicone molds are ideal — the pastila releases easily. You can also use any mold lined with plastic wrap for easy removal.

Can I make it without sparkling water?

Yes, use still mineral or filtered water instead. Sparkling water adds lightness but isn't essential.

Pastila (Marshmallow Dessert)

Name: Pastila (Marshmallow Dessert)
Total time: 10 min
Yield: 4 порции
Cuisine: International
Ingredients: Carbonated water without carbohydrates (lemonade) — 300 g; Cream — 450 g; Gelatin — 20 g; Bulk sweetener — 5 g

20min

775g

Nutrition per 100g

192

This pastila is a real treat for anyone missing sweets while staying on track with their diet. Light, airy, and melt-in-your-mouth, it's made without sugar or baking, using just four ingredients. Its delicate creamy texture and gentle sweetness make it the perfect dessert for tea or coffee. At only 192 calories, you can enjoy a guilt-free indulgence.

ConfectioneryAt the TableDessertSnack

WHAT YOU WILL NEED

From ingredients

4 products

Base

Carbonated water without carbohydrates (lemonade)300 g

Cream450 g

Thickener

Gelatin20 g

Sweetener

Bulk sweetener5 g

SIMPLE PROCESS

Step by step recipe

The key is properly prepared gelatin: it must dissolve completely without lumps. Whip the cream with sweetener until fluffy, then gently fold in the gelatin mixture. Be careful not to overwhip — the mixture should remain light and airy. The dessert sets in the fridge in just 2–3 hours.

Step 1

Soak the Gelatin

Pour 20g of gelatin into 100ml of cold sparkling water. Let it sit for 20–30 minutes to bloom.

Step 2

Dissolve the Gelatin

Place the gelatin over low heat and stir constantly until fully dissolved. Do not let it boil. Remove from heat and let it cool slightly.

Step 3

Whip the Cream

In a chilled bowl, whip 450ml of cold heavy cream on medium speed until fluffy. Gradually add the sweetener and continue whipping until stiff peaks form.

Step 4

Combine the Mixtures

Pour the remaining 200ml of sparkling water into the warm gelatin and stir. Then, while continuing to whip, slowly pour the gelatin mixture into the cream.

Step 5

Fill the Molds

Pour the mixture into silicone molds or a single dish lined with plastic wrap. Smooth the top.

Step 6

Chill and Serve

Refrigerate for 2–3 hours until fully set. Carefully remove from the molds before serving. Enjoy!

CHEF'S TIP

Use 33–35% Fat Cream

For a fluffy, stable texture, choose high-fat cream — it whips better and holds its shape well.

Chill Cream Before Whipping

Make sure the cream and the bowl are well chilled before whipping — this helps achieve a light, airy texture faster.

Don't Overheat the Gelatin

Heat the gelatin over low heat, stirring constantly until fully dissolved. Do not bring to a boil, or it will lose its setting properties.

Add Gelatin While Warm

Pour the gelatin into the cream mixture while it's still warm but not hot to prevent the cream from curdling.

SUBSTITUTIONS

Add your taste

With Agar-Agar Instead of Gelatin Replace gelatin with 10g of agar-agar — it sets at room temperature but requires boiling. Follow the package instructions.
With Vanilla Extract Add 1 teaspoon of vanilla extract to the cream mixture for extra flavor.
With Fruit Puree Fold 50g of sugar-free fruit or berry puree into the mixture for a flavor twist.
With Coconut Cream Replace dairy cream with coconut cream for a vegan, tropical-flavored version.

HOW TO STORE

How to Store Cream and Gelatin Pastila

Store the pastila in a covered container in the fridge for up to 3 days. Do not freeze — the texture becomes grainy upon thawing. Leave at room temperature for 5–10 minutes before serving.

GOOD TO KNOW