New answers tagged dessert
1
The missing ingredient is starch. Thanks to hints from nick012000 and Juliana Karasawa Souza, I was able to produce a marshmallow that did not get the cereal wet when it melted.
From what I understand, heating gelatin causes it to release the moisture it has locked inside but starches don't.
Process
I made a small batch here. Ended up with about 400g of ...
3
Two options come to mind for me:
The first option I would suggest is simply using a thinner layer of biscoff spread. You can use one that is just a couple of millimetres thick instead of the half a centimetre of nutella in the recipe.
The second option would be to look up a recipe for biscoff cookie dough (American-style edible cookie dough flavoured with ...
3
One possibility is that you were thinking of (as johannes-b also suggested) Rødgrød, which is from Denmark and northern Germany (though could have conceivably made it's way to Finland).
By the photo found on this site, there's definitely the red & white components that you recall, though appears less "goo"-like, and has the berries in it. The ...
3
So, I asked someone I know from Finland, and while they also suggested Vispipuuro at first, they followed up with something that sound even more accurate.
It's called "Cranberry Kissel", and is bright red, goo-like, and fits your description pretty well.
This is Finnish recipe site that I got the photo from also suggests that you can add in ...
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