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 Mint Marshmallow on Agar Recipe
My dear ones, try to cook marshmallows with MINT this time!!! Very pleasant, unobtrusive mint taste and aroma. Try it - it's interesting.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Scottish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
  • 4 pieces Apples medium, sweet and sour
  • 650 gram Sugar 250 gr. - in apples, 400 gr.- in syrup
  • 1 piece Chicken egg selected
  • 160 ml Water I weigh on the scales
  • 4 teaspoons Agar-agar without top
  • 1 bunch Mint fresh
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Scottish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
  • 4 pieces Apples medium, sweet and sour
  • 650 gram Sugar 250 gr. - in apples, 400 gr.- in syrup
  • 1 piece Chicken egg selected
  • 160 ml Water I weigh on the scales
  • 4 teaspoons Agar-agar without top
  • 1 bunch Mint fresh
Instructions
  1. Fresh mint, such as it is, that is, something that does not need to be plucked, twigs, leaves. Steaming 160 gr. with hot water 90 ° C, for 30-40 minutes. Strain the infusion through a sieve and cool (cold) - THIS INFUSION WILL IMPREGNATE THE AGAR.
    Fresh mint, such as it is, that is, something that does not need to be plucked, twigs, leaves. Steaming 160 gr. with hot water 90 ° C, for 30-40 minutes. Strain the infusion through a sieve and cool (cold) - THIS INFUSION WILL IMPREGNATE THE AGAR.
  2. Apples this time took green sweet and sour. Peel, seeds and cut into 4 pieces. Put it on a plate and bake in the microwave (I put it on for 7 minutes) at maximum power, that is, 900 watts.
    Apples this time took green sweet and sour. Peel, seeds and cut into 4 pieces. Put it on a plate and bake in the microwave (I put it on for 7 minutes) at maximum power, that is, 900 watts.
  3. Remove the apples from the microwave until they cool down (250 grams should turn out. ready-made puree, but I don't weigh it, I just take medium-sized apples and that's it), add sugar 250 gr. Leave to cool (the puree should be cold).
    Remove the apples from the microwave until they cool down (250 grams should turn out. ready-made puree, but I don't weigh it, I just take medium-sized apples and that's it), add sugar 250 gr. Leave to cool (the puree should be cold).
  4. Soak agar-agar in 160 gr. cold mint infusion in a bucket with a thick bottom (for 10 minutes) After 10 minutes, put the agar-agar on the stove and, stirring constantly, bring to a boil. Then add 400 grams of sugar and, stirring constantly, bring to a boil and cook the syrup until a thread stretches from the raised spoon (about 5-7 minutes). Set it aside, let it cool down a little.
    Soak agar-agar in 160 gr. cold mint infusion in a bucket with a thick bottom (for 10 minutes) After 10 minutes, put the agar-agar on the stove and, stirring constantly, bring to a boil. Then add 400 grams of sugar and, stirring constantly, bring to a boil and cook the syrup until a thread stretches from the raised spoon (about 5-7 minutes). Set it aside, let it cool down a little.
  5. Add half of the protein to the applesauce and whisk at maximum speed with a mixer until white (take a bigger bowl, because the mass will increase in volume), then add the rest of the protein without stopping whipping.
    Add half of the protein to the applesauce and whisk at maximum speed with a mixer until white (take a bigger bowl, because the mass will increase in volume), then add the rest of the protein without stopping whipping.
  6. Also, without stopping whipping, add more hot syrup in a thin stream.
    Also, without stopping whipping, add more hot syrup in a thin stream.
  7. In the process of whipping, add a few drops of jelly-like green dye (you can not add it), but it seemed to me that it was so beautiful.
    In the process of whipping, add a few drops of jelly-like green dye (you can not add it), but it seemed to me that it was so beautiful.
  8. ATTENTION. Agar begins to solidify already at 40 ° C. Therefore, while the marshmallow mass is still warm, transfer it to a pastry bag, take a large nozzle. Pre-cover the baking sheets with parchment paper (it is not necessary to lubricate) And lay out the marshmallows, leave for a day (as little as possible), let dry, then sprinkle with powdered sugar and glue together. It turns out 23-25 pieces of double mini marshmallows. VERY PLEASANT AROMA AND TASTE OF MINT.
    ATTENTION. Agar begins to solidify already at 40 ° C. Therefore, while the marshmallow mass is still warm, transfer it to a pastry bag, take a large nozzle. Pre-cover the baking sheets with parchment paper (it is not necessary to lubricate) And lay out the marshmallows, leave for a day (as little as possible), let dry, then sprinkle with powdered sugar and glue together. It turns out 23-25 pieces of double mini marshmallows. VERY PLEASANT AROMA AND TASTE OF MINT.
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