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Print Recipe
Marshmallows from Chickpea Broth Recipe
Before this recipe, I did not know that this is possible, and when I cooked I did not hope that it would turn out. But fortunately it was not so scary, even a child can cope with this recipe. Marshmallow turns tender, airy and very tasty. Chickpeas have always been a welcome product on our table, now it is doubly desired.
Cook Time 90 minutes
Servings
Ingredients
Marshmallow:
Syrup:
Cook Time 90 minutes
Servings
Ingredients
Marshmallow:
Syrup:
Instructions
  1. Chickpeas soak in water overnight. Drain the water, pour new and cook until tender. Remove from heat and allow to cool completely.
    Chickpeas soak in water overnight. Drain the water, pour new and cook until tender. Remove from heat and allow to cool completely.
  2. Strain 130 ml of broth into a Cup.
    Strain 130 ml of broth into a Cup.
  3. Agar-agar pour cold water and leave for 40 minutes.
    Agar-agar pour cold water and leave for 40 minutes.
  4. Gram broth whisk until fully thickened.
    Gram broth whisk until fully thickened.
  5. When it thickens (turn into foam) gradually pour sugar mixed with vanilla and pour lemon juice. Beat until peaks.
    When it thickens (turn into foam) gradually pour sugar mixed with vanilla and pour lemon juice. Beat until peaks.
  6. Agar pour into a pan and put on fire. Bring to a boil and stirring constantly add sugar and cook for 5-7 minutes. Hot agar pour chickpeas in the broth while continuing to whisk.
    Agar pour into a pan and put on fire. Bring to a boil and stirring constantly add sugar and cook for 5-7 minutes. Hot agar pour chickpeas in the broth while continuing to whisk.
  7. Put the mixture in a pastry bag and transplant the marshmallow on the parchment. Give the marshmallow to harden, if desired, sprinkle it with powdered sugar.
    Put the mixture in a pastry bag and transplant the marshmallow on the parchment. Give the marshmallow to harden, if desired, sprinkle it with powdered sugar.
  8. Bon appetit.
    Bon appetit.

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