Nice marshmallow. Strawberry bliss... And structure,as have shop. As said friend, I was treated to marshmallows, if not the form, in which we see that was not done professionally, then she would never believe that I did it myself, not bought... But accuracy is important.
Cook Time | 60 minutes |
Servings |
Ingredients
- 300 gram Strawberry puree
- 650 gram Sugar
- 160 ml Water
- 1 piece Egg white
- 9 gram Agar-agar
- 4 tablespoons Sugar powder for sprinkle
Ingredients
|
Instructions
- To begin with, I would like to say that accuracy and quality products are very important in this recipe. Berries must be fresh, frozen will not work due to the extra liquid ( you can certainly try to boil down a bit...). As an agar you also need to be fully confident not to translate all your work. Strawberries me fewer 400 g. And that's another thing. The very first to soak 9 g of agar in 160 ml of cold water.
- Syrup is cooked on the idea of 5 minutes. But I'm not really detecting... The main or the presence of the thermometer ( syrup cooked to 110 degrees), or so: For a spoon, which was taken out of the syrup, should first drain a thin stream, smoothly at the end of the passing into a thin thread. Sugar syrup is ready then. Remove it from fire.
- Meanwhile, the strawberry mass is well whipped and very increased in volume. Pour in a thin stream, without stopping to whisk, sugar syrup, which no longer gurgles and does not bubble. You need to shed closer to the wall of the bowl, but otherwise will be as it was my first time ( got the halo and sacramentosingles).
- And now we need to work as quickly as possible. I was in a bad pastry bag and I made the marshmallows using a file for papers, so I made this form my marshmallow. Baking sheet and other surface, which will be deposited marshmallows, I pre-laid with cling film. Everywhere write that dry it on parchment. But whether I have a parchment like this, but marshmallows are then not torn off. And the tape is perfect.
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