Marshmallow on Agar-Agar Recipe
I love this delicacy. Some time ago she decided to learn how to cook it. To begin with, a recipe for apple marshmallows on agar was found, but attempts to cook it were unsuccessful, there was clearly a strange ratio of sugar and water. After these attempts, I decided not to give up, I began to read a lot, search for recipes on the Internet. And now, having gathered the information, I decided to get down to business. Since there were no suitable apples or berries, I decided to cook it on fruit jelly/with cherry flavor /, I cut all the ingredients in the recipe in half so that, if anything, it would not be so offensive for spoiled products. Here we are…
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Instructions
  1. In a small saucepan, pour 125 ml of cold water, soak for 30 minutes. agar-agar / for swelling/.
  2. Dilute the marmalade: to do this, boil 75 ml of water, pour 40 g of marmalade into it, mix slightly, set aside so that all the grains dissolve.
  3. Meanwhile, put the soaked agar-agar on medium heat, as soon as it boils, add 350 g of sugar, stir, when the syrup boils, cook it for 6 minutes. / be careful! the syrup foams/ Note: on the packaging from agar-agar, it was said to cook for 8 minutes, and in the recipe I relied on, it was indicated to cook with sugar for 6 minutes, in the cookbook it was written differently: “…as soon as the agar-agar boils, put sugar on it and cook until a drop of syrup dropped on a plate spreads; after that, put applesauce in the agar-agar and bring it to a boil again.” In general, I think you need to cook the syrup until the sugar dissolves and the mass thickens. While the syrup is cooking, beat 2 proteins with a mixer into a fluffy foam. Cover the baking sheet with baking paper.
  4. Turn on the mixer at high speed, pour a thin stream of sulfur into the beaten egg whites, beat without ceasing. As soon as all the syrup is poured out, add citric acid and fruit jelly, whisk for 6 minutes.
  5. The mass should be thick / so that it does not fall off the spoon /.
  6. Put the resulting mass in a pastry bag and squeeze it onto a prepared baking sheet. Cook quickly until the marshmallows in the bowl begin to harden. I, for lack of a pastry bag, initially used a regular plastic bag, but since the minced meat cools down quickly, in the end I had to work with a spoon.
  7. Let the marshmallows dry for 24 hours, then sprinkle with powdered sugar, let stand for another 10 minutes and you can drink tea.
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