Instructions
- Ripe plum to clean, freeing from the bones. Fold in a saucepan, add 50 g of sugar and simmer for about 20 minutes, stirring occasionally. If the puree turned out to be liquid, it is better to drain part of the juice.Welded plums puree with a blender.
- Welded plums puree with a blender.
- Square shape size 20*20 cover with baking paper and sprinkle with a thin layer of a mixture of powdered sugar and corn starch.
- Gelatin pour a small amount of cold water. It is important that there is enough water to swell gelatin, but we do not need extra water.
- In a saucepan, mix the remaining sugar and 200 ml of water, cook on low heat until the sugar dissolves. Then add the heat to medium and cook until the temperature reaches 125 degrees.
- Beat egg whites until stable peaks.
- Hot syrup and swollen gelatin pour into the plum puree, mix well to dissolve the gelatin.
- The resulting mixture pour in a thin stream into proteins, whisking at the same time.
- Pour the mixture into a paper form and leave for 2-3 hours until cool. The cooled mass can be placed in the refrigerator to accelerate solidification.
- After solidification, turn the mold and put the mass on a sheet, well sprinkled with a mixture of powder and starch. Then cut the marshmallow into cubes or rectangles, sprinkle with powdered sugar.
- Bon appetit.
