From whom as, and in our city of already had a snow. As they always say in such cases- " monthly rainfall." All are happy, but autumn we feel so and not typically recognized. For autumn memories, I again climbed into the bins-frozen berries and apples varieties for long 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.
- Berries (can be frozen) bake in the oven. I got about 15 minutes at 200 C.
- Apples to clear from peel and seredinok. Cut into slices.
- Bake until soft apples. I have 20 minutes.
- Punch the berries into a puree.
- Just puree the apples.
- From the resulting amount of mashed potatoes, measure 100 grams. of each kind and mix. Cool to room temperature.
- Agar pour a small amount of water and stir thoroughly.
- Pour the egg white into the cold puree. I use frozen ones-just defrost lightly, cut off the right amount, defrost completely, and put the leftovers back in the chamber.
- Put the mashed potatoes with protein on medium speed mixer. If you have a hand mixer-first whisk the base until tender-the mass should greatly increase in volume and become very lush and stable. Whipping time is directly proportional to the power of the mixer, the stronger the faster. If like me planetary, go immediately to boil the syrup, get whipped, and without your participation.
- Combine in a ladle with a thick bottom sugar, water, glucose syrup and diluted agar.
- Bring the syrup to a temperature of 110 degrees stirring vigorously. In the process, I used a dipstick, but you can immediately pyrometer.
- A thin stream pour the finished syrup into the whites without stopping whipping. There is a brewing of protein, now it is absolutely safe. The speed at the time of infusion medium, then put the maximum. In the process, measure the temperature by directing the pyrometer into the center of the swirling funnel. The mass should cool down to about 55C. Stabilization of agar begins at 40C, so do not whisk for a long time, and then it will harden in the bowl.
- Marshmallow mass is obtained dense and solidifies the column between the whisk and the bowl.
- Transfer the warm mass to a bag with an "open star" nozzle of the largest diameter.
- In advance raschertite templates-circles on the parchment, draw the subject to the desired diameter with a wax pencil and turn the leaf over.
- Put the marshmallows and allow it to stabilize. 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 separated from the paper-it is ready. Powder it with powdered sugar - and you can brew tea!
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