Prepare cranberry puree. Cranberries cook on fire for 10 minutes until soft. Punch the blender and grind through a fine sieve. Cool and refrigerate for at least 1 hour.//for Apple puree:
Cut the apples in half, cut the core and bake in the oven at 180 degrees until soft. Drain off excess juice, punch in a blender and strain through a fine sieve. Cool, add the cinnamon. Other steps are the same)Both purees should be very thick and not fall off the spoon!
In a saucepan with a thick bottom mix agar, water and sugar. Cook to a temperature of 110 degrees. If there is no thermometer, then drip the syrup into cold water and try to roll a soft ball, if possible, then ready)
At the same time, beat the cold puree and protein at low speed. When the syrup comes to a boil actively switched to maximum. Puree should brighten and increase in volume.
When the syrup has reached 110 degrees, a thin stream on the wall pour into the puree. The speed of the mixer a little kill to syrup is not sprayed on the walls.
When the syrup is all poured, switch the mixer to the maximum and whisk for another 7-10 minutes to a persistent peak.
We shift the marshmallow mass in a pastry bag with a large rose 12.
The finished roses dry at room temperature for 5-6 hours. And then roll in powdered sugar or dextrose (grape sugar/with a thinner layer)
Cut. Since the amount of sugar reduced, marshmallows turned out not so dense and springy, and more gentle, porous and slightly moist, but also very tasty! If you like elastic, just increase the amount of sugar from 300 g to 400 g instead of 200 g. but puree should always be thick!