A luxurious delicacy, a sweet "cloud", a dessert that does not go out of fashion, and the number of species grows every year - all this is about marshmallows. Despite the fact that it is recognized as French, its history, and maybe a legend, goes back to the time of Ancient Greece. The word "marshmallow" is translated as "northwest wind".
Marshmallow is not only a beautiful legend and a poetic name, it is also a delicious dessert that you can cook at home, although it takes a lot of time and requires compliance with certain rules.
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Ingredients:
Apples (large) - 4 pcs.
Black currant - 300 g
Egg white - 40 g
Sugar - 350 g
Agar-agar - 8 g
Water - 150 g
Powdered sugar - for dusting
Step by step recipe:
Prepare food and equipment required.
The most important ingredient is agar-agar; the final result largely depends on its quality. The list above shows the weight of the pure product, which can be purchased by weight from online stores. Agar sold in supermarkets often contains some additives, which means that the packaging does not indicate the net weight of the substance, but the total amount of the mixture, including the additives. Accordingly, more such agar will be required in the recipe.
Apples are a natural source of pectin and most of it is contained in the peel. For marshmallows, the Granny Smith or Antonovka variety is perfect.
Black currants can be used fresh or frozen. Take more of the last berry, because you must first completely defrost it, putting it on a sieve so that the water is glass, and then weigh the amount required for the recipe.
It may seem that there is a lot of granulated sugar, but marshmallows are a dessert that loves sugar.
From equipment you will need a scale, a culinary thermometer, an immersion blender and a mixer.
Before separating the protein, prepare the eggs: dilute the soda in moderately hot water (amount by eye), put the eggs in the soda solution and leave for 10-15 minutes. Then we thoroughly wash and dry the shell. Now you can separate the white from the yolk.
40 grams of protein is a little less than 2 premium eggs.
Marshmallow preparation begins with fruit and berry puree, which is the longest and most important process.
Slice the apples at random, removing the seed box. Fold the slices into a saucepan, add 1-2 tbsp. water and put the container on a small fire, closing the lid loosely. The apples must be stewed until soft (from 30 minutes to 2 hours, depending on the variety).
If the fruit does not fall apart from light pressure with a spoon, continue to simmer.
The pieces are completely boiled, which means you can puree.
Grind the apples with a hand blender and transfer to a heavy-bottomed saucepan.
Boil the puree until very thick, stirring occasionally. Excess moisture will subsequently have a bad effect on the marshmallows.
Rub the applesauce through a sieve.
It's the black currant's turn: puree it with the hand blender.
Transfer to a heavy-bottomed stewpan and boil in the same way as applesauce.
Then rub through a sieve.
Measure out 250 grams of fruit and berry puree, taking approximately equal parts of each type.
Pour agar-agar into a saucepan and cover it with water. Leave it on for a while while working with fruit and berry puree.
Add half the egg white and 50 grams of sugar to a bowl of two types of puree.
Begin to beat at a low mixer speed, the mass will gradually increase in volume.
Add remaining protein, turn up mixer speed. Beat for another 2-3 minutes. Gradually the mixture will lighten and become even more airy. You can leave it for now and start preparing the agar syrup.
Place the stewpan with soaked agar on low heat and stirring until the substance is dissolved until the water boils.
Once the water has boiled, add sugar (300 g) and heat a little.
While stirring, bring the syrup to a boil. With a brush dipped in clean water, brush away sugar crystals adhering to the sides of the saucepan.
The syrup will foam a lot at first.
Boil it to a temperature of 110 degrees. By this time, the bubbling will not be so active, and if you dip the spoon in the syrup, it will pull from it with a viscous thread. Remove the saucepan from heat and let the contents cool slightly, literally 3-5 minutes, so that the boil stops.
Turn the mixer back on and continue whisking the fruit and berry puree while pouring the agar syrup down the side of the bowl. Pour in very carefully, make sure that it does not get on the beaters and does not burn you with spray.
With the addition of syrup, the mass will become even more fluffy, it will greatly increase in volume, become thick and glossy.
Continue whisking the marshmallow mixture until it has cooled to 40-42 degrees. It must be remembered that agar-agar is stabilized at a temperature of 40 degrees.
Beat until a steady peak, it is necessary to "catch" the desired consistency, in which the marshmallow will not spread and at the same time it will not have "torn" edges.
Quickly transfer the marshmallow mass into a pastry bag with a star attachment and place the cakes on a board lined with baking paper.
Leave the treat at room temperature, uncovered, for 24 hours. During this time, the dessert will finally stabilize and dry out a little, but will remain tender inside.
Sprinkle the finished marshmallow with powdered sugar, and then separate from the paper and combine in pairs.
Homemade marshmallows do not last long due to their completely natural composition. After 5 days, it will begin to dry out on the outside and crystallize on the inside.
Although, if you think about it, why store such a delicious blackcurrant marshmallow and apples for 5 days?
Enjoy your tea!
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