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:
- 200 gram Chickpeas
- 2,5 glass Water
- 125 gram Sugar
- Sugar powder
Syrup:
- 0,5 teaspoon Lemon juice
- 5 gram Agar-agar
- 90 gram Water
- 170 gram Sugar
- Vanilin pinch
Ingredients
Marshmallow:
Syrup:
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Instructions
- Chickpeas soak in water overnight. Drain the water, pour new and cook until tender. Remove from heat and allow to cool completely.
- Strain 130 ml of broth into a Cup.
- Agar-agar pour cold water and leave for 40 minutes.
- Gram broth whisk until fully thickened.
- When it thickens (turn into foam) gradually pour sugar mixed with vanilla and pour lemon juice. Beat until peaks.
- 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.
- 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.
- Bon appetit.
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