Fresh mint, just as it is, ie what not to tear off, twigs, leaves.
Steam 160 gr. hot water 90 ° C, for 30-40 minutes.
Pour the infusion through a strainer and cool (cold)-THIS INFUSION WILL SOAK the AGAR.
Apples in this time took green sour-sweet.
Peel, seeds and cut into 4 parts. Put on a plate and bake in the microwave (I put on 7 minutes) at maximum power, ie 900 watts.
Apples remove from microwave before cool whip ( should be 250 grams. ready puree, but I not weigh, simply I take medium-size apples and all), add sugar 250 gr.
Leave to cool (puree should be cold).
Agar-agar to soak in 160 gr. cold mint infusion in a bucket with a thick bottom (for 10 minutes)
After 10 minutes, put agar-agar on the stove and stirring constantly bring to a boil. Then add sugar 400 gr. and constantly stirring to bring to a boil and cook the syrup until the spoon is raised not stretch thread (about 5-7 minutes). Set it aside, let it cool down a bit.
In applesauce, add half the protein and beat 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, while not stopping whipping.
Also, without stopping to beat a thin stream to add more hot syrup.
In the process of whipping, add a few drops of gel green dye (you can not add) but it seemed to me that it is so beautiful.
ATTENTION. Agar begins to solidify already at 40°C.Therefore, while the marshmallow mass is still warm, shift it into a pastry bag, take a large nozzle.Pre-lay the baking sheets with parchment paper (grease is not necessary)
And put the marshmallows, leave for a day (can be less), let dry, then sprinkle with powdered sugar and glue together. Turns 23-25 PCs dual mini marshmallows.
VERY PLEASANT AROMA AND TASTE OF MINT.