Homemade Black Currant Marshmallow with Glucose Syrup
by Editorial Staff
The recipe for a delicious marshmallow at home. Marshmallow according to this recipe turns out to be more tender and does not dry out longer. Replacing some of the sugar with glucose syrup makes the marshmallow less cloying.
Ingredients
- Apple puree – 75 g
- Blackcurrant puree – 50 g (from 110 g frozen berries)
- Sugar – 200 g + 40 g
- The protein of 1 small egg – 20-25 g
- Glucose syrup (invert syrup or molasses) – 45 g
- Agar-agar – 4 g
- Water – 80 ml
- Powdered sugar – for sprinkling marshmallows
Directions
- Prepare food.
- Mix agar- agar with cold water.
- Boil black currants (frozen) until they are completely softened. Evaporate excess moisture for a couple of minutes.
- Rub the currant berries through a sieve (the cake should remain practically dry).Mix currant puree with applesauce.
- Beat the fruit and berry puree, removing the mass from the walls. Add egg white in the process.
When the mass becomes lush, introduce 40 g of sugar with a “rain”. Beat until firm and firm. Set aside. - Heat agar-agar with water on a plate, stirring, until it is completely dissolved. Add glucose and sugar to the dissolved agar. Bring to a boil and cook the syrup to a temperature of 110 ° C. Do not overheat, otherwise, the agar may lose its gelling properties.
- This syrup forms a thick thread that does not immediately flow from the spoon.
- Beat the fruit puree, gradually adding the prepared syrup to it. After the introduction of the syrup, beat for a few more minutes, until the mass begins to increase in volume and thicken.
- Transfer to a pastry bag and place the homemade marshmallows on parchment. Leave the marshmallow in a warm, dry place for 24 hours to stabilize.
- Sprinkle the marshmallow with powdered sugar, glue the halves in pairs.
- Homemade marshmallows are ready.
Bon Appetit!
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