Print Recipe
 Marshmallow Roses Recipe
Cranberry and apple marshmallow roses with a reduced amount of sugar. They just look great on a festive table. Your guests will be delighted.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Cranberry marshmallow:
Apple marshmallow:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Cranberry marshmallow:
Apple marshmallow:
Instructions
  1. Prepare cranberry puree. Cook the cranberries on the fire for 10 minutes until soft. Whisk with a blender and grind through a fine sieve. Cool and refrigerate for at least 1 hour.//for applesauce: Cut the apples in half, cut out the core and bake in the oven at 180 degrees until soft. Drain the excess juice, whisk in a blender and strain through a fine sieve. Cool, add cinnamon. The other steps are the same) Both purees should turn out very thick and not fall off the spoon!
    Prepare cranberry puree. Cook the cranberries on the fire for 10 minutes until soft. Whisk with a blender and grind through a fine sieve. Cool and refrigerate for at least 1 hour.//for applesauce: Cut the apples in half, cut out the core and bake in the oven at 180 degrees until soft. Drain the excess juice, whisk in a blender and strain through a fine sieve. Cool, add cinnamon. The other steps are the same) Both purees should turn out very thick and not fall off the spoon!
  2. In a saucepan with a thick bottom, mix the agar, water and sugar. Cook to a temperature of 110 degrees. If there is no thermometer, then drop the syrup into cold water and try to roll a soft ball, if possible, then it's done)
    In a saucepan with a thick bottom, mix the agar, water and sugar. Cook to a temperature of 110 degrees. If there is no thermometer, then drop the syrup into cold water and try to roll a soft ball, if possible, then it's done)
  3. At the same time, whisk the cold puree and protein at low speed. When the syrup boils actively, switch to the maximum. The puree should lighten and increase in volume.
    At the same time, whisk the cold puree and protein at low speed. When the syrup boils actively, switch to the maximum. The puree should lighten and increase in volume.
  4. When the syrup heats up to 110 degrees, pour a thin stream along the walls into the puree. Reduce the speed of the mixer a little so that the syrup does not spray on the walls.
    When the syrup heats up to 110 degrees, pour a thin stream along the walls into the puree. Reduce the speed of the mixer a little so that the syrup does not spray on the walls.
  5. When all the syrup is poured out, turn on the mixer to the maximum and beat for another 7-10 minutes until a persistent peak.
    When all the syrup is poured out, turn on the mixer to the maximum and beat for another 7-10 minutes until a persistent peak.
  6. We transfer the marshmallow mass into a pastry bag with a large rose 12.
    We transfer the marshmallow mass into a pastry bag with a large rose 12.
  7. The finished roses are dried at room temperature for 5-6 hours. And then roll in powdered sugar or dextrose (grape sugar / a thinner layer).
    The finished roses are dried at room temperature for 5-6 hours. And then roll in powdered sugar or dextrose (grape sugar / a thinner layer).
  8. Cut. Since the amount of sugar was reduced, marshmallows turned out not so dense and springy, but more tender, porous and slightly moist, but also very tasty! If you like elasticity, just increase the amount of sugar from 300 g to 400 g instead of 200 g. But the puree should always be thick!
    Cut. Since the amount of sugar was reduced, marshmallows turned out not so dense and springy, but more tender, porous and slightly moist, but also very tasty! If you like elasticity, just increase the amount of sugar from 300 g to 400 g instead of 200 g. But the puree should always be thick!
0 0 votes
Article Rating
       

Related posts:

Marshmallow Cranberry Recipe Marshmallow Recipe Marshmallow Cranberry “Berries in the Snow” Recipe Marshmallow “Cherry” Recipe Marshmallow with Jam Recipe Marshmallow Christmas Trees on a Gingerbread Basis Recipe Blackcurrant Marshmallow Recipe Strawberry Marshmallow Recipe Marshmallow “Persimmon and Walnut” Recipe Strawberry Marshmallow Recipe Marshmallow with Blueberries and Chocolate Mousse Recipe Cheese Buns “Roses” Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments