It has already snowed in our city. As they always say in such cases - "monthly precipitation". Everyone is happy, but we didn't have time to feel autumn. For autumn memories, I again climbed into the bins - frozen berries and apples of different varieties for long-term storage. And nature itself inspired me to prepare this dessert.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 2 pieces Apples
- 300 gram Cranberries
- 50 gram Egg white
- 10 gram Agar-agar
- 140 gram Water
- Sugar powder to taste
- 50 gram Glucose syrup
- 400 gram Sugar
Ingredients
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Instructions
- Prepare the necessary ingredients.
- Bake the berries (frozen) in the oven. I have about 15 minutes at 200°C.
- Peel and peel the apples from the middle. Cut into slices.
- Bake until the apples are soft. I have 20 minutes.
- Whisk the berries into a puree.
- Just mash the apples into a puree.
- From the resulting amount of mashed potatoes, measure 100 grams. of each type and mixture. Cool to room temperature.
- Fill the agar with a small amount of water and mix thoroughly.
- Pour the egg white into the cold puree. I use frozen ones - just defrost slightly, cut off the right amount, defrost completely and put the leftovers back into the chamber.
- Beat the mashed potatoes with protein with a mixer on medium speed. If you have a hand mixer - first beat the base until soft - the mass should greatly increase in volume and become very lush and stable. The whipping time is directly proportional to the power of the mixer, the stronger, the faster. If the planetary ones like me, I will immediately go to cook the syrup, let it be whipped, and without your participation.
- Mix sugar, water, glucose syrup and diluted agar in a ladle with a thick bottom.
- Bring the syrup to a temperature of 110 degrees, stirring vigorously. In the process, I used a dipstick, but you can use a pyrometer right away.
- Pour the finished syrup into the proteins in a thin stream, without stopping whipping. The protein is brewed, now it is absolutely safe. The speed at the time of infusion is average, then we set the maximum. In the process, measure the temperature by pointing the pyrometer at the center of the rotating funnel. The mass should cool down to about 55C. Stabilization of agar begins at a temperature of 40C, so do not beat it for a long time, otherwise it will freeze in the bowl.
- The marshmallow mass turns out to be thick and freezes in a column between the whisk and the bowl.
- Transfer the warm mass into a bag with an open star nozzle of the largest diameter.
- Draw the circle patterns on the parchment in advance, circle the object to the desired diameter with a wax pencil and turn the sheet over.
- Lay out the marshmallows and let them freeze. The time depends on the humidity level. From 8 to 24 hours (more convenient for the night).
- When the marshmallow stops sticking to your fingers and easily separates from the paper - it's ready. Sprinkle it with powdered sugar - and you can brew tea!
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