Apple Strawberry Marshmallow
by Editorial Staff
Recipe for a very tender homemade marshmallow made from apples and strawberry jam. Homemade marshmallows are much tastier than store-bought marshmallows. See for yourself!
Ingredients
- Peeled apples – 300 g
- Sugar – 180-250 g
- Strawberry jam (or juice) – 160 g
- Protein – 1 pc.
- Invert syrup – 100 g
- Agar-agar – 8 g
- Vanilla
- Powdered sugar – 4 tbsp
- Corn starch – 2 tbsp
Directions
- We take sweet and sour apples, peel, and cut out the core. Cut into large cubes.
- We transfer the apples to a baking sheet covered with parchment and send them to an oven preheated to 180 degrees for 15 minutes.
- We turn apples into a puree using a blender or grind through a sieve. (In the first case, you will get a not entirely homogeneous puree and apple pieces will be felt in the finished marshmallow.)We need 200 g of applesauce, so initially, we had to take 100 grams more fresh, peeled, and chopped apples.
- We take strawberry jam or jam. It can be replaced with any homemade berry juice.
- Mix apples with sugar and heat over low heat to completely dissolve sugar. Flavor the apples with vanilla.
- We send 160 g of berry jam or juice to heat-resistant dishes (I took 123 g of jam and combined it with 37 g of water). Mix with agar-agar and leave for 15-20 minutes.
- Add invert syrup. (If you do not have invert syrup, add 400 g of sugar to the total mass.)
- We put it on fire and heat it up to a temperature of 110 degrees. The syrup should be as viscous as jam.
- When the temperature of the syrup reaches 70 degrees, we begin to beat the applesauce with the protein, gradually increasing the speed, until a white fluffy mass is obtained.
- Remove the strawberry syrup from the heat and wait for it to stop bubbling. Then, without stopping whipping, add the syrup to the apple-protein mass in a thin stream. Increase the speed to medium and beat for 10 minutes.
- We transfer the marshmallow mass into a pastry bag.
- Place the marshmallows through the nozzle on a baking sheet covered with parchment. (If there is no piping bag with attachments, fill the silicone molds for muffins or ice with the resulting mass.)We leave the fruit and berry marshmallow for 1-4 hours to freeze (the time depends on the amount of pectin in the agar-agar).
- Mix the powder with starch.
- Sprinkle the fruit marshmallows through a fine sieve, and then use a spatula to remove the marshmallows from the parchment and roll the bottom part in powder with starch.
- The apple and strawberry marshmallow is ready. You need to store homemade marshmallows in a tightly closed metal box for no more than 5 days.
Bon Appetit!
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