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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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