| Cook Time | 100 minutes |
| Servings |
Ingredients
- 280 ml Fresh juice strawberry
- 800 gram Sugar
- 25 gram Gelatin
- 4 pieces Egg white
- 1/10 teaspoon Lemon acid
Ingredients
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Instructions
- Strawberries wipe through a blender, filter through a fine sieve.
- Turns puree juice.
- Connect with sugar and put on the stove.
- Boil until the middle ball ( in cold water drip strawberry syrup, a drop should be collected in a ball and not spread and at the same time should remain soft plastic) A prerequisite to cook the syrup. If you no boil marshmallow will spread, if you digest the weight, hard, rubber, rough.
- When the syrup is almost ready, beat the cooled proteins, to increase in volume 6 times, add citric acid to strengthen the structure of the protein.
- Pour the hot syrup into the proteins continuing to whisk, while the mass becomes white with a creamy pink tint.
- Add in the soaked and dissolved gelatine.
- Continue to whisk, almost to cool, while the mass becomes thick, resistant.
- Put marshmallows on the table with a pastry bag and nozzle.
- Leave on for 20 minutes to harden.
- In pairs we glue 2 halves, we roll in sugar.
- Bon appetit!
