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.
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.
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).
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.
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.
Also, without stopping whipping, add more hot syrup in a thin stream.
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.
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.
